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A handheld smartphone photo of Creamy Garlic Parmesan Chicken Pasta showing a thick, velvety white sauce and golden-brown charred chicken breast slices.

Creamy Garlic Parmesan Chicken Pasta: The Ultimate Comfort Dinner

A restaurant-quality Creamy Garlic Parmesan Chicken Pasta featuring velvety cream sauce, al dente penne, and perfectly pan-seared chicken with a golden char. Heavily garnished with fresh parsley and parmesan for the ultimate comfort meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 845
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe Ingredients
  • 1 lb (450g) Penne Rigate Cooked al dente
  • 1.5 lbs (680g) Chicken Breasts Boneless and skinless
  • 1 tbsp (15ml) Olive Oil For searing
  • 2 cups (480ml) Heavy Cream Do not substitute for lower fat if you want a velvety sauce
  • 6 cloves Garlic Freshly minced
  • 1 cup (90g) Parmesan Cheese Finely grated, plus extra for garnish
  • 3 tbsp (45g) Unsalted Butter
  • 1/2 cup (120ml) Pasta Water Reserved from boiling
  • 1/4 cup (15g) Fresh Parsley Chopped

Equipment

  • 1 Large Pasta Pot For boiling the penne.
  • 1 Cast Iron or Stainless Steel Skillet Essential for achieving the golden chicken char.
  • 1 Whisk To create the velvety emulsion.
  • 1 Microplane For finely grating the parmesan.

Method
 

Prepare the Chicken
  1. Pat chicken dry and season with salt and pepper. In a large skillet over medium-high heat with oil, sear chicken for 5-6 minutes per side until a distinct golden-brown char forms and internal temp is 165°F.
  2. Remove chicken to a board and let rest for 5 minutes to retain glistening juices before slicing into thick strips.
Cook Pasta and Sauce
  1. Cook penne in salted water until al dente. Reserve 1/2 cup of pasta water before draining.
  2. In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant.
  3. Pour in heavy cream and bring to a simmer. Reduce heat to low and whisk in grated parmesan until the sauce is velvety and thick.
Combine and Serve
  1. Add penne to the sauce, tossing to coat. Use reserved pasta water to adjust consistency if needed.
  2. Transfer to bowls, top with sliced charred chicken, and garnish heavily with chopped parsley and extra parmesan.

Notes

Ensure chicken is patted dry for the best char marks.
Use a microplane for the parmesan to ensure it melts into a velvety texture without clumping.