Garlic Parmesan Chicken Pasta stays juicy with savory glaze or seasoning—an easy anchor for dinner with simple sides.
Weeknight Creamy Garlic Parmesan Penne
A thrift-friendly, no-fuss dinner that keeps chicken juicy and turns pantry staples into a silky, garlicky sauce.
This is the kind of dinner that shows up on busy weeknights and gets everyone at the table: simple ingredients, fast technique, and big, comforting flavor. Penne holds onto little pockets of sauce, and using bone-in or boneless chicken thighs means the meat stays tender and caramelized while you finish the pasta.
The trick is in how the pieces come together: a hot skillet builds a golden crust on the chicken, then those browned bits become the flavor base for the sauce. Garlic and butter get a blink of time in the pan so they perfume the kitchen without turning bitter, and a quick flour-and-broth skim creates a smooth, slightly thickened matrix for the milk and cheese to melt into.
Grated Parmesan brings that savory, nutty backbone while a squeeze of lemon brightens the richness so the dish feels balanced, not heavy. Starchy pasta water is an inexpensive secret weapon — it loosens the sauce and gives it a glossy cling to every noodle without watering things down.
Make-ahead and leftover friendly: cook the components separately and toss together when it’s time to eat, or reheat gently with a splash of milk or broth so the sauce comes back silky. Serve with a simple green salad or steamed veg for a family dinner that feels more than the sum of the pantry ingredients.
Ingredients
How to Make Garlic Parmesan Chicken Pasta
- Bring a large pot of salted water to a boil and cook the penne until just al dente according to package directions; reserve 1/2 cup pasta cooking water, then drain and set aside.
- While the pasta cooks, pat the chicken thighs dry and season both sides with 3/4 tsp salt, 1/4 tsp black pepper, and half of the Italian seasoning.
- Heat the olive oil in a large skillet over medium-high heat; add the chicken and cook 5–6 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate and let rest 5 minutes, then cut into bite-sized pieces.
- Reduce heat to medium, add the butter to the same skillet and stir in minced garlic; cook 30–45 seconds until fragrant but not browned.
- Sprinkle the flour over the butter-garlic mixture and stir for 30 seconds to make a roux, then slowly whisk in the chicken broth and milk until smooth.
- Bring the sauce to a gentle simmer and cook 3–4 minutes until slightly thickened; stir in the remaining Italian seasoning, red pepper flakes, lemon juice, and 3/4 cup of the Parmesan until melted.
- Add the drained pasta and chopped chicken to the skillet, tossing to coat; if the sauce is too thick, stir in up to the reserved 1/2 cup pasta water a little at a time to reach desired consistency. Taste and adjust salt and pepper.
- Turn off the heat and stir in the remaining Parmesan and dried parsley; serve hot with an extra sprinkle of Parmesan and red pepper flakes if desired.
Recipe Card
Garlic Parmesan Chicken Pasta
Garlic Parmesan Chicken Pasta stays juicy with savory glaze or seasoning—an easy anchor for dinner with simple sides.
- Prep
- 10 min
- Cook
- 25 min
- Servings
- 4
Ingredients
Instructions
- Bring a large pot of salted water to a boil and cook the penne until just al dente according to package directions; reserve 1/2 cup pasta cooking water, then drain and set aside.
- While the pasta cooks, pat the chicken thighs dry and season both sides with 3/4 tsp salt, 1/4 tsp black pepper, and half of the Italian seasoning.
- Heat the olive oil in a large skillet over medium-high heat; add the chicken and cook 5–6 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate and let rest 5 minutes, then cut into bite-sized pieces.
- Reduce heat to medium, add the butter to the same skillet and stir in minced garlic; cook 30–45 seconds until fragrant but not browned.
- Sprinkle the flour over the butter-garlic mixture and stir for 30 seconds to make a roux, then slowly whisk in the chicken broth and milk until smooth.
- Bring the sauce to a gentle simmer and cook 3–4 minutes until slightly thickened; stir in the remaining Italian seasoning, red pepper flakes, lemon juice, and 3/4 cup of the Parmesan until melted.
- Add the drained pasta and chopped chicken to the skillet, tossing to coat; if the sauce is too thick, stir in up to the reserved 1/2 cup pasta water a little at a time to reach desired consistency. Taste and adjust salt and pepper.
- Turn off the heat and stir in the remaining Parmesan and dried parsley; serve hot with an extra sprinkle of Parmesan and red pepper flakes if desired.
Nutrition
- Carbohydrates
- 65
- Saturated Fat
- 12
- Sodium
- 750
- Fiber
- 3
- Unsaturated Fat
- 22
- Protein
- 50
- Fat
- 34
- Cholesterol
- 180
- Trans Fat
- 0
- Calories
- 810
- Sugar
- 4