I love a dish that feels like a hug and finishes in under an hour. This Garlic Parmesan Chicken Pasta is exactly that: golden, breadcrumb-crusted chicken served over a silky garlic-parmesan cream sauce with penne. It’s approachable, reliable, and perfect for weeknight dinners when you want something special without fuss.

The recipe combines straightforward techniques—cooking pasta, pan-searing thin chicken cutlets, and building a quick roux-based cream sauce—so you get restaurant-worthy results at home. Small attentions, like pressing the breading onto the cutlets and simmering the sauce until it coats the spoon, make the difference.

Below you’ll find the ingredients list tied to a note for each item, a strict step-by-step guide taken directly from the original directions, and practical advice on substitutions, tools, storage, troubleshooting, and serving ideas. Read straight through before you start, then cook confidently.

Ingredient Breakdown

Ingredients

2 pounds boneless, skinless chicken breast, cut into thin cutlets — Provides the main protein; thin cutlets cook quickly and remain juicy.
1/3 cup Italian style bread crumbs — Forms the crispy exterior for the chicken; Italian-seasoned crumbs add flavor.
1/4 cup grated Parmesan cheese — Mixed into the bread crumb coating for savory, umami depth.
1 teaspoon garlic powder — Adds concentrated garlic flavor to the breading without moisture.
1/2 teaspoon salt — Seasoning for the breading; balances flavors.
2 tablespoons olive oil, plus more as needed — For pan-searing the chicken; use more between batches to prevent sticking.
16 ounces penne pasta, uncooked — The pasta vessel for the sauce; penne holds creamy sauce well in its tubes.
6 tablespoons butter — Builds the base of the cream sauce and adds richness.
4 cloves garlic, pressed — Fresh garlic gives bright aroma and backbone to the sauce.
2 tablespoons flour — Used to make a roux so the sauce thickens properly.
2 cups heavy cream — Creates the creamy texture and mouthfeel of the sauce.
1 cup chicken broth — Adds savory liquid and thins the sauce before the cream goes in; use salty or low-sodium to control seasoning.
1/4 cup grated Parmesan — Stirred into the finished sauce for cheesiness and body.
1 teaspoon salt — For seasoning the sauce; adjust to taste.
1/2 teaspoon pepper — Adds mild heat and contrast.
chopped parsley — Optional garnish that brightens the plate and adds color.

Garlic Parmesan Chicken Pasta: Step-by-Step Guide

Cook the penne pasta according to package directions; drain and set aside.
Pat the chicken breasts dry with paper towels. Cut or pound each breast into thin cutlets.
In a shallow bowl, combine 1/3 cup Italian-style bread crumbs, 1/4 cup grated Parmesan cheese, 1 teaspoon garlic powder, and 1/2 teaspoon salt.
Coat each chicken cutlet evenly with the bread crumb mixture, pressing the mixture onto both sides.
Heat a large heavy skillet (cast iron or similar) over medium heat and add 2 tablespoons olive oil.
When the oil is hot, add as many chicken cutlets as will fit flat in the skillet without overcrowding. Cook 4–5 minutes without moving, then flip and cook 4–5 minutes more, or until the internal temperature reaches 165°F. Add additional olive oil as needed between batches.
Remove cooked cutlets to a plate and keep warm. Cook remaining chicken in batches the same way.
Reduce heat to medium-low. In the same skillet, add 6 tablespoons butter and stir until melted.
Add the 4 pressed cloves garlic and cook about 30 seconds, until fragrant.
Sprinkle in 2 tablespoons flour and stir constantly for about 30–60 seconds to form a roux.
Slowly pour in 1 cup chicken broth while stirring to make the sauce smooth. Bring to a simmer and cook 60–90 seconds, until the sauce begins to thicken.
Add 1 teaspoon salt and 1/2 teaspoon pepper, then slowly stir in 2 cups heavy cream. Bring the sauce back to a simmer.
Stir in the remaining 1/4 cup grated Parmesan cheese and simmer 3–5 minutes until the sauce thickens to coat the back of a spoon.
Add the cooked, drained pasta to the sauce and toss to coat evenly.
Serve the chicken whole or sliced on top of the pasta and garnish with chopped parsley if desired.

Top Reasons to Make Garlic Parmesan Chicken Pasta

Comforting and satisfying: It’s creamy, cheesy, and hearty without being complicated.
Fast but impressive: Thin cutlets and a quick roux mean you’ll have a meal that tastes like you spent hours.
Family-friendly: Most people love crispy chicken and creamy pasta; it’s a good crowd-pleaser.
Scalable: The quantities here serve a family and are easy to double if you’re cooking for more.
Pan-focused cooking: One skillet handles most of the heavy lifting, so cleanup is manageable.

Healthier Substitutions

Swap heavy cream for a lighter combination: try half-and-half or a 1:1 mix of milk and a little cornstarch to help thicken (note: this changes texture and richness).
Use whole wheat or legume-based penne for more fiber and protein while keeping the same cooking method.
For the crust, use panko mixed with finely ground oats to reduce sodium from seasoned crumbs, but keep the same quantity.
Cook the chicken in a nonstick skillet with a light spray of oil instead of frying in olive oil to reduce fat—though flavor and crust may vary.

Toolbox for This Recipe

Large heavy skillet (cast iron preferred) — gives even browning and handles heat well.
Shallow bowl or plate for breading — makes coating cutlets efficient.
Saucepan or pot for pasta — cook the penne according to the package directions.
Tongs and instant-read thermometer — tongs for flipping, thermometer to confirm chicken reaches 165°F.
Wooden spoon or silicone spatula — for stirring the roux and sauce without scratching cookware.
Garlic press — optional, for the pressed garlic called for in the sauce.

What Not to Do

Don’t overcrowd the skillet when frying the chicken. Crowding drops the oil temperature and ruins the crust.
Don’t skip drying the chicken. Excess moisture prevents proper browning and makes the breading slip off.
Don’t pour the chicken broth or cream in all at once. Add liquids slowly and stir to avoid lumps in the roux-based sauce.
Don’t rush the simmer after adding cream and Parmesan—give the sauce the 3–5 minutes it needs to thicken to coat the back of a spoon.
Don’t assume color equals doneness. Use an instant-read thermometer to ensure chicken reaches 165°F.

Seasonal Serving Ideas

Spring: Serve with a simple green salad dressed lightly with lemon vinaigrette and a crusty baguette to cut the richness.
Summer: Add a side of grilled or roasted vegetables (zucchini, bell peppers, or asparagus) for color and freshness.
Fall: Pair with roasted root vegetables and a bright apple or fennel salad to balance the creaminess.
Winter: Complement the plate with sautéed spinach or braised greens and a glass of something full-bodied.

Author’s Commentary

I keep this recipe in my regular rotation because it balances speed and comfort so well. The technique is forgiving—thin chicken cooks fast and the pan sauce comes together quickly—but the outcome tastes much more elevated than the effort you put in. I press the breadcrumbs into each cutlet because it helps the coating stick, and I always keep an eye on the roux stage so the sauce remains smooth.

If you want to make this on a weeknight, prep the chicken the night before by slicing and seasoning the cutlets; store them covered in the fridge and bread them right before cooking. That shaves off active time and makes the dinner flow smoothly from start to finish.

Keep It Fresh: Storage Guide

Refrigerate leftovers in an airtight container for up to 3 days. Store chicken and pasta together or separately for best texture.
Reheat gently over low heat on the stovetop, adding a splash of chicken broth or cream if the sauce has thickened too much in the fridge.
Do not freeze the assembled dish; cream sauces can separate when frozen. If you must freeze, freeze cooked, un-sauced chicken cutlets and thaw before reheating and adding fresh sauce.

Garlic Parmesan Chicken Pasta Q&A

Can I use a different pasta shape? Yes. Penne is recommended because it holds sauce well, but any medium pasta works.
What if the sauce is too thin? Simmer it a few minutes longer until it reduces and thickens. Alternatively, mix a small slurry of flour or cornstarch and water and whisk it in slowly, then simmer.
My breading fell off—why? Likely the chicken was too wet or the oil wasn’t hot enough. Pat the cutlets dry and press the breading on firmly; ensure the oil is hot before adding chicken.
Can I bake the chicken instead of pan-searing? Yes, although the method here specifies pan-searing. If you bake, brush cutlets with oil and bake at 425°F until 165°F internal temp; timing will vary based on thickness.
Is Parmesan necessary in the breading and sauce? Parmesan is key to the flavor profile of this dish, especially in the sauce. Omitting it will change the character significantly.

Bring It to the Table

To serve, place a generous mound of the sauced penne on warmed plates, then top with a whole or sliced breadcrumb-crusted chicken cutlet. Sprinkle chopped parsley for color and a little brightness. Offer freshly ground black pepper at the table and a simple side—like a lemony green salad—to offset the richness.

This recipe is dependable for a reason: comforting flavors, straightforward technique, and a look that feels a little celebratory. Make it when you want dinner to feel like more than just another night. Then sit down, breathe, and enjoy.

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Garlic Parmesan Chicken Pasta

If you’re looking for a dish that combines creamy richness…

Prep Time10

Cook Time20

Total Time30

Servings: 8 servings

Ingredients

2 poundsboneless skinless chicken breast, cut into thin cutlets
1/3 cupItalian style bread crumbs
1/4 cupgrated parmesan cheese
1 teaspoongarlic powder
1/2 teaspoonsalt
2 tablespoonsolive oil plus more as needed
16 ouncespenne pasta uncooked
6 tablespoonsbutter
4 clovesgarlic pressed
2 tablespoonsflour
2 cupsheavy cream
1 cupchicken broth
1/4 cupgrated parmesan
1 teaspoonsalt
1/2 teaspoonpepper
chopped parsley

Instructions

Cook the penne pasta according to package directions; drain and set aside.
Pat the chicken breasts dry with paper towels. Cut or pound each breast into thin cutlets.
In a shallow bowl, combine 1/3 cup Italian-style bread crumbs, 1/4 cup grated Parmesan cheese, 1 teaspoon garlic powder, and 1/2 teaspoon salt.
Coat each chicken cutlet evenly with the bread crumb mixture, pressing the mixture onto both sides.
Heat a large heavy skillet (cast iron or similar) over medium heat and add 2 tablespoons olive oil.
When the oil is hot, add as many chicken cutlets as will fit flat in the skillet without overcrowding. Cook 4–5 minutes without moving, then flip and cook 4–5 minutes more, or until the internal temperature reaches 165°F. Add additional olive oil as needed between batches.
Remove cooked cutlets to a plate and keep warm. Cook remaining chicken in batches the same way.
Reduce heat to medium-low. In the same skillet, add 6 tablespoons butter and stir until melted.
Add the 4 pressed cloves garlic and cook about 30 seconds, until fragrant.
Sprinkle in 2 tablespoons flour and stir constantly for about 30–60 seconds to form a roux.
Slowly pour in 1 cup chicken broth while stirring to make the sauce smooth. Bring to a simmer and cook 60–90 seconds, until the sauce begins to thicken.
Add 1 teaspoon salt and 1/2 teaspoon pepper, then slowly stir in 2 cups heavy cream. Bring the sauce back to a simmer.
Stir in the remaining 1/4 cup grated Parmesan cheese and simmer 3–5 minutes until the sauce thickens to coat the back of a spoon.
Add the cooked, drained pasta to the sauce and toss to coat evenly.
Serve the chicken whole or sliced on top of the pasta and garnish with chopped parsley if desired.

Notes

Parmesan– Freshly grated Parmesan adds tons of flavor. You can use pre-shredded, or even swap in other hard cheeses if you need too. Romano or Asiago are both great alternatives.
Olive Oil– I use olive oil but you can use any neutral flavored cooking oil instead. Canola, vegetable, or grapeseed oil all work well.
How to Store:To save leftovers, separate into meal sized portions and then place in an airtight container and store:
in the refrigerator for 3-4 days
How to Reheat:This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
How to Scale:This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions. Just be sure to cook the chicken in batches so that it has plenty of space in the skillet.