This Garlic Parmesan Chicken Pasta is the ultimate easy comfort meal, elevated with one simple, game-changing twist: a crispy, breaded chicken cutlet. Instead of just simmering chicken in the sauce, this recipe has you pan-fry thin, seasoned cutlets coated in a garlic-Parmesan breading until golden and crunchy. This crispy chicken is then served over a bed of creamy penne, which is tossed in a luxurious, garlic-infused Parmesan sauce. It is the perfect marriage of textures—crispy, crunchy, and creamy—and it all comes together in about 30 minutes for a truly satisfying weeknight dinner.
Why You’ll Love This Recipe
Perfect for Texture Lovers
If you believe the best meals have contrasting textures, this Garlic Parmesan Chicken Pasta is for you. This is not a one-note, soft-on-soft pasta dish. The star of the show is the chicken, which is coated in a savory mixture of Italian breadcrumbs, Parmesan, and garlic powder. Pan-frying makes this coating incredibly crispy and golden brown. This crunchy exterior provides a delightful contrast to the tender, juicy chicken inside and the soft, yielding pasta coated in its velvety cream sauce. Every bite is a perfect combination of crunch and cream.
Crispy Chicken Highlights
The chicken in this Garlic Parmesan Chicken Pasta is prepared much like a classic cutlet. We slice the chicken breasts thin, which ensures they cook quickly and evenly, remaining perfectly juicy. The breading is not just for crunch; it is a major flavor component. The Parmesan in the coating gets toasty and nutty in the skillet, while the garlic powder and Italian seasoning infuse the chicken with flavor before it ever meets the sauce. Serving the chicken sliced on top, rather than mixed in, preserves its crispy integrity right until the last bite.
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Garlic Parmesan Chicken Pasta: Easy Comfort Meal
- Total Time: 30 min
- Yield: 4 1x
Description
This 30-minute comfort meal features crispy, golden, pan-fried chicken cutlets served over a bed of penne pasta in a rich, creamy garlic-Parmesan sauce.
Ingredients
// For the Crispy Chicken:
2 lbs boneless, skinless chicken breast, cut into thin cutlets
1/3 cup Italian-style bread crumbs
1/4 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp salt
2 tbsp olive oil
// For the Pasta & Sauce:
16 oz penne pasta
6 tbsp unsalted butter
4 cloves garlic, pressed or minced
2 tbsp all-purpose flour
2 cups heavy cream
1 cup chicken broth
1/4 cup grated Parmesan cheese
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Cook the penne pasta according to package directions in a large pot of salted boiling water. Drain and set aside.
2. Prepare the Chicken: In a medium-sized bowl, mix together the Italian bread crumbs, 1/4 cup Parmesan cheese, garlic powder, and 1/2 tsp salt.
3. Coat the thin chicken cutlets generously in the breadcrumb mixture on all sides.
4. Heat the olive oil in a large skillet over medium heat. Once hot, add the breaded chicken (work in batches if needed).
5. Cook for 4-5 minutes per side, without moving, until golden brown, crispy, and the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside on a plate.
6. Make the Sauce: In the same skillet, add the 6 tbsp of butter and melt. Add the minced garlic and cook for 30-60 seconds until fragrant.
7. Stir in the 2 tbsp of all-purpose flour and cook for 1 minute, mixing well.
8. Slowly whisk in the chicken broth until smooth. Whisk in the heavy cream and bring the mixture to a simmer.
9. Add 1 tsp salt, 1/2 tsp pepper, and the remaining 1/4 cup of Parmesan cheese. Simmer the sauce for 3-5 minutes, stirring, until it has thickened.
10. Add the cooked and drained pasta to the skillet with the sauce. Toss to coat the pasta completely.
11. Serve the creamy pasta immediately. Slice the crispy garlic parmesan chicken and place it on top of the pasta. Garnish with fresh parsley.
Notes
Slicing the chicken breasts into thin cutlets (or pounding them thin) is key to getting a crispy crust that cooks quickly and evenly.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Calories: 800
- Fat: 45g
- Carbohydrates: 60g
- Protein: 50g
Ingredient Highlights & Substitutions
Essential Ingredients
This Garlic Parmesan Chicken Pasta recipe is divided into two parts: the chicken and the sauce. For the crispy chicken, you will need thin-cut boneless, skinless chicken breasts, Italian-style breadcrumbs, grated Parmesan, garlic powder, and olive oil for frying. For the pasta and sauce, you will need a sturdy pasta shape like penne. The sauce is a rich blend of unsalted butter, fresh garlic, all-purpose flour (as a thickener), heavy cream, chicken broth, and, of course, more grated Parmesan cheese. Fresh parsley provides a bright, fresh garnish.
Smart Substitutions
This recipe is simple to adapt. If you cannot find thin-cut chicken breasts, you can buy regular breasts and either pound them thin between two sheets of plastic wrap or carefully slice them in half horizontally. Panko breadcrumbs can be used instead of Italian breadcrumbs for an even crispier, lighter texture. For the sauce, half-and-half can be used in place of heavy cream, but the sauce will be less rich. You can also add a vegetable, like steamed broccoli or sautéed mushrooms, tossing them with the pasta before serving.
Step-by-Step Instructions
Prep Phase
Begin by putting a large pot of salted water on to boil for your pasta. While it heats, prepare the chicken breading station. In a medium, shallow bowl, combine one-third of a cup of Italian breadcrumbs, one-quarter of a cup of grated Parmesan cheese, one teaspoon of garlic powder, and half a teaspoon of salt. Pat your thin-cut chicken cutlets dry and press them firmly into the breadcrumb mixture, coating all sides generously. Once the water is boiling, add sixteen ounces of penne pasta and cook according to the package directions until al dente. Drain well.
Cooking Phase
While the pasta is cooking, heat two tablespoons of olive oil in a large skillet over medium heat. Carefully place the breaded chicken cutlets in the hot oil, working in batches if necessary to avoid overcrowding the pan. Cook for four to five minutes per side, flipping only once, until the breading is a deep golden brown and the chicken is cooked through (165°F). Transfer the crispy chicken to a plate and set aside. In the same skillet, melt six tablespoons of unsalted butter. Add four minced cloves of garlic and cook for 30 to 60 seconds until fragrant. Whisk in two tablespoons of all-purpose flour and cook for one minute to toast the flour. Slowly pour in one cup of chicken broth, whisking constantly to prevent lumps. Once smooth, whisk in two cups of heavy cream. Bring the mixture to a gentle simmer, stirring as it thickens. Reduce the heat to low and stir in another quarter-cup of grated Parmesan, one teaspoon of salt, and half a teaspoon of black pepper. Continue to stir until the cheese is melted and the sauce is perfectly smooth. Finally, add the cooked and drained penne pasta to the skillet with the sauce. Toss well to coat every single piece of pasta. Serve the creamy Garlic Parmesan Chicken Pasta in bowls, then slice the crispy chicken and arrange it on top. Garnish with fresh parsley.
Pro Tips for Perfect Results
Technique Secrets
The secret to perfectly crispy chicken is a hot pan and not overcrowding it. The chicken should sizzle immediately when it hits the oil. If you put too many pieces in at once, the chicken will steam instead of fry, resulting in a soggy crust. For the sauce, the key is cooking the raw flour taste out. Letting the flour and butter mixture (a roux) cook for a full 60 seconds before adding the liquid is essential for a sauce that tastes rich and nutty, not starchy.
Common Mistakes to Avoid
A common mistake with this Garlic Parmesan Chicken Pasta is adding the crispy chicken into the sauce. Do not do this. The moment that beautiful, crunchy breading hits the wet sauce, it will become a mushy mess. This dish is designed to be served with the chicken on top of the pasta, so you get both textures in every bite. Another mistake is not drying the chicken before breading. A damp chicken cutlet will cause the breading to fall off in the pan. Pat it very dry with paper towels first.
Serving Ideas & Pairings
Presentation & Plating
This Garlic Parmesan Chicken Pasta is a visually appealing meal. Ladle the creamy penne into a shallow bowl, creating a bed of pasta. Slice the crispy chicken cutlet on a bias (at an angle) into thick strips and fan them attractively over the top of the pasta. This presentation highlights the “crispy and creamy” contrast. A sprinkle of chopped fresh parsley over the entire dish adds a necessary touch of color and freshness.
Pairing Suggestions
This is a very hearty and comforting meal, so simple, bright side dishes are the way to go. A crisp green salad with a sharp lemon vinaigrette will cut through the richness of the cream sauce perfectly. For a hot vegetable, consider oven-roasted broccoli with a squeeze of lemon or simple steamed green beans. This dish is a complete comfort meal, much like other classics. If you enjoy this, you might also like this Simple Creamy Smothered Chicken and Rice.
Nutrition Facts (Approximate)
| Nutrient | Amount | % Daily Value |
| Calories | 800 | |
| Protein | 50 g | 100% |
| Carbs | 60 g | 22% |
| Fat | 45 g | 58% |
Frequently Asked Questions
Can I make this chicken in the air fryer?
Yes, you can! For a lighter version, place the breaded cutlets in a single layer in your air fryer basket. Spray them lightly with cooking oil. Air fry at 400°F (200°C) for 10-12 minutes, flipping halfway through, until golden, crispy, and cooked through.
How do I prevent my sauce from being lumpy?
Lumps in this sauce are almost always from the flour. The key is to whisk continuously as you slowly pour in the chicken broth. Do not dump the liquid in all at once. Add it in a slow, steady stream while whisking, and it will incorporate into the butter-flour roux smoothly.
What is the best way to reheat leftovers?
For the best results, store the crispy chicken and the creamy pasta in separate airtight containers. Reheat the pasta gently in a saucepan over low heat, adding a splash of milk or cream to loosen the sauce. Reheat the chicken in an air fryer or a toaster oven for a few minutes to re-crisp the breading.
Conclusion
This Garlic Parmesan Chicken Pasta is the perfect solution when you are craving comfort food but also want something that feels a little special. The extra step of creating a crispy, breaded chicken cutlet transforms this dish from a simple, creamy pasta into a truly memorable meal. The contrast between the crunchy, savory chicken and the rich, garlic-infused cream sauce is deeply satisfying. As an easy comfort meal, it is a guaranteed winner for the whole family, any night of the week.