Garlic Parmesan Chicken Pasta

The first time I made this pasta, my kitchen filled with such an incredible garlic aroma that my neighbor actually knocked on the door to ask what I was cooking. That creamy sauce coats every penne ridge perfectly, and the sun-dried tomatoes add this sweet tang that cuts through all that rich Parmesan goodness.

I served this at a small dinner party last winter, and my friend Sarah literally stopped mid conversation after her first bite. She asked for the recipe before we even finished eating, which is always the best compliment.

Ingredients

• 2 large boneless skinless chicken breasts: Pat them completely dry before seasoning to get a gorgeous golden sear
• 1 teaspoon salt and ½ teaspoon black pepper: Season both sides generously since this is your main flavor base for the chicken
• 1 teaspoon Italian seasoning: Distributes that classic herb blend evenly across the meat
• 2 tablespoons olive oil: Use a neutral oil with a high smoke point for proper searing
• 12 oz penne or fettuccine pasta: The ridges on penne catch the sauce beautifully
• 3 tablespoons unsalted butter: Forms the foundation of your creamy sauce
• 4 garlic cloves minced: Fresh garlic is non-negotiable here for that aromatic punch
• 1 cup heavy cream: Creates that luscious restaurant-style texture
• ½ cup chicken broth: Loosens the sauce just enough while adding depth
• ½ cup grated Parmesan cheese: The real stuff melts better and tastes superior to pre-shredded
• ½ cup sun-dried tomatoes drained and sliced: These chewy bits are the surprise element in every bite
• 1 teaspoon crushed red pepper flakes: Optional but recommended for subtle warmth
• ¼ cup fresh basil chopped: Adds brightness and color to finish the dish

Instructions

Get your pasta going first:

Cook the pasta until just shy of al dente, then scoop out that precious half cup of starchy cooking water before draining

Sear the chicken:

Heat that oil until it shimmers, then lay in your seasoned breasts and let them develop a deep golden crust before flipping

Build the flavor base:

In the same pan, melt your butter and let the garlic sizzle until fragrant but not browned

Create the sauce:

Pour in the cream and broth, whisking as you bring everything to a gentle bubble

Add the magic:

Stir in that Parmesan until it melts completely into velvety perfection, then toss in the sun-dried tomatoes

Bring it all together:

Slice your rested chicken and return it to the pan along with the pasta, tossing until every piece is coated in sauce

Finish with flair:

Stir in the fresh basil right at the end and serve while steaming hot

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This recipe has become my go-to when I want something impressive but effortless. There is something deeply satisfying about watching that sauce thicken and coat every strand of pasta.

Making It Lighter

Half-and-half works surprisingly well if you are watching your dairy intake. The sauce will be slightly thinner but still creamy enough to coat the pasta beautifully.

Wine Pairing

A crisp Sauvignon Blanc cuts through the richness of the cream sauce. The acidity balances every bite perfectly.

Customization Ideas

Fresh spinach wilts beautifully into the hot sauce if you want to sneak in some greens. Sautéed mushrooms add an earthy dimension that pairs surprisingly well with the sun-dried tomatoes.

• Add the spinach during the last minute of simmering so it stays bright green
• Extra Parmesan on top never hurt anyone
• Red pepper flakes can be adjusted to your heat preference

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This is the kind of comfort food that makes everyone feel taken care of. Enjoy every creamy, garlicky bite.

Recipe Questions & Answers

→ Can I use a different type of pasta?

Yes, penne or fettuccine work best, but feel free to substitute with other pasta shapes you prefer.

→ How do I achieve a creamy sauce consistency?

Reserve some pasta cooking water to add gradually while tossing the sauce; this helps create a smooth, creamy texture.

→ Can I substitute sun-dried tomatoes?

Spinach makes a great alternative, offering a different but complementary flavor and color.

→ What is the best way to cook the chicken evenly?

Pat chicken dry and season well; cook in a hot skillet with olive oil 5-6 minutes per side until golden and fully cooked.

→ Is it possible to lighten the sauce?

Using half-and-half instead of heavy cream reduces richness while maintaining creamy flavor.

→ What herbs pair well with this dish?

Fresh basil enhances freshness, and Italian seasoning complements the chicken perfectly.