Garlic Parmesan Chicken Pasta

The name alone made me skeptical when my sister suggested adding this to our regular rotation. The first time I made it for a casual Tuesday dinner, my roommate took one bite and literally said, \"I would marry you for this pasta.\" Now it's our go-to for everything from bad days to celebrations because something about the combination of tender chicken, sun-dried tomatoes, and that silky Parmesan sauce just hits different.

I once made this for a friend who claimed she hated cream-based pasta dishes. She went back for seconds and asked me to pack her a to-go container for lunch the next day. The sun-dried tomatoes add this sweet tanginess that cuts through the rich sauce, and honestly, that's the magic moment that converts everyone.

Ingredients

• 2 large boneless skinless chicken breasts: Pat them completely dry before seasoning so they get that golden crust we're after
• 1 teaspoon salt and ½ teaspoon black pepper: Season both sides generously because under-seasoned chicken is a tragedy
• 1 teaspoon Italian seasoning: This dried herb blend gives the chicken layers of flavor without any extra effort
• 2 tablespoons olive oil: Use this for searing the chicken and save those browned bits for flavor
• 12 oz penne or fettuccine pasta: Penne catches the sauce in its tubes but fettuccine feels more elegant
• 3 tablespoons unsalted butter: This creates the foundation for our creamy sauce
• 4 garlic cloves minced: Fresh garlic is non-negotiable here, the jarred stuff won't give you that aromatic punch
• 1 cup heavy cream: Half-and-half works if you want something lighter but the texture won't be as luxurious
• ½ cup chicken broth: This thins the cream just enough while adding depth
• ½ cup grated Parmesan cheese: Buy a wedge and grate it yourself, pre-grated has anti-caking agents that make sauce grainy
• ½ cup sun-dried tomatoes drained and sliced: These pack an umami punch that balances the richness
• 1 teaspoon crushed red pepper flakes: Optional but that subtle heat makes everything pop
• ¼ cup fresh basil chopped: Add this at the end so it stays bright and fresh

Instructions

Get your pasta water going:

Cook pasta according to package directions but don't forget to reserve that ½ cup of starchy pasta water before draining, it's liquid gold for fixing sauce consistency later.

Season and sear the chicken:

Pat those chicken breasts completely dry with paper towels, then season both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat until it shimmers, then add chicken and cook 5 to 6 minutes per side until golden and cooked through. Let it rest on a plate for 5 minutes before slicing into strips.

Build the sauce base:

In that same skillet with all those flavorful browned bits, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until it becomes fragrant but don't let it brown or it'll turn bitter.

Create the creamy magic:

Pour in heavy cream and chicken broth, whisking to incorporate any browned bits from the bottom. Bring it to a gentle simmer then whisk in Parmesan cheese until completely melted and smooth. Toss in sun-dried tomatoes and red pepper flakes, letting everything simmer together for 2 to 3 minutes.

Bring it all together:

Add sliced chicken back into the pan along with cooked pasta, tossing everything until coated in that gorgeous sauce. If it looks too thick, splash in some reserved pasta water. Remove from heat and fold in fresh basil before serving immediately with extra Parmesan on top.

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My partner requests this on every single anniversary and birthday now. Something about eating it together, standing at the counter with our forks, just feels like home regardless of what apartment or house we're living in at the time.

Making It Your Own

Sometimes I swap in spinach for sun-dried tomatoes when I need something lighter, and it still hits that comfort food sweet spot. The trick is wilting the spinach right at the end so it stays bright and doesn't water down the sauce.

Wine Pairing Magic

A crisp Sauvignon Blanc cuts through the richness beautifully, but honestly, a buttery Chardonnay works if you want to lean into the decadence. Pinot Grigio is the safe bet if you're cooking for a crowd.

Meal Prep Secrets

This actually meal preps surprisingly well, though the pasta will drink up more sauce overnight. I always keep extra pasta water on hand for reheating.

• Store pasta and sauce separately if possible for best texture
• Reheat with a splash of cream or broth to bring the sauce back to life
• That red pepper kick actually intensifies overnight, so go lighter if you're prepping ahead

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I hope this becomes one of those recipes you don't even need to measure anymore, just like it is for me now. Sometimes the best recipes aren't the fancy ones but the ones that make people feel loved.

Recipe FAQs

→ What type of pasta works best in this dish?

Penne or fettuccine both hold the creamy Parmesan sauce well, but you can use any pasta that you prefer.

→ Can I substitute fresh chicken for breasts?

Boneless, skinless chicken breasts are recommended for even cooking and tenderness, but thighs can be used for a juicier result.

→ How do sun-dried tomatoes affect the flavor?

Sun-dried tomatoes add a concentrated, slightly sweet tang that complements the creamy garlic sauce and Parmesan.

→ Is it possible to make this dish lighter?

Yes, replacing heavy cream with half-and-half reduces fat while maintaining creaminess.

→ What herbs are used to enhance the flavor?

Italian seasoning and fresh basil add fragrant, herbal notes that balance richness with freshness.