Garlic Parmesan Chicken Pasta is an easy 30-minute dinner made with juicy chicken, tender pasta, and a rich garlic butter parmesan sauce with lemon. It's cozy, it's filling, and it tastes like way more effort than it actually is. The lemon is subtle, but it makes a difference and brightens up the sauce.
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I've made this pasta more times than I can count, and it became a staple in my house because it's just so easy and reliable. The sauce is built on a simple roux - butter, garlic, flour, and then cream or coconut milk - which means it stays thick and velvety instead of turning watery or grainy. That one step makes all the difference between a sauce that clings to every piece of pasta and one that pools at the bottom of the bowl.
If you already love my chicken alfredo, this one has that same creamy, cozy sauce but with garlic butter and a bright hit of lemon. Fans of my creamy lemon chicken pasta will feel right at home here, too. It has the same weeknight ease, just with a bolder garlic parmesan base. It's the kind of dinner that works on a Tuesday when you're tired, but it's also good enough to serve when hosting.
Key Ingredients
- Chicken breasts. I recommend thin-sliced chicken breasts, or you can pound out regular-sized chicken breasts with a meat mallet. You want them cooked through without drying out, and thinner cuts give you that every time. Make this with air fryer parmesan-crusted chicken if you prefer a crispy chicken topping and added texture.
- Parmesan. Use freshly grated Parmesan, not the pre-shredded stuff from a bag or container. Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly, which can make your sauce grainy instead of silky. I always use a microplane to grate mine straight into the pan; it takes about 30 seconds and makes a real difference in how the sauce comes together.
- Coconut milk or heavy cream. Full-fat coconut milk is my first choice because it gives the sauce a rich, velvety texture without feeling heavy. You won't taste the coconut in the finished dish. Heavy cream or whole milk work great, too, if that's what you have on hand.
- Fresh spinach. Spinach is a great no-fuss vegetable to add to any pasta dish. You can also try frozen peas or diced asparagus.
- Lemon juice. Just one tablespoon, but don't skip it. The lemon cuts through the richness of the cream sauce and brightens everything up in a way that makes the whole dish taste more alive.
- Pasta. Penne and rigatoni are my top picks because the tubes and ridges hold onto the sauce. Rotini and farfalle also work well.
See the recipe card below for the remaining ingredients and quantities.
How to Make Garlic Parmesan Chicken Pasta
Bring water to a boil. Cook pasta in a large pot according to the package instructions until al dente. Reserve some of the pasta water just in case.
Step 1: While the pasta cooks add Italian seasoning, salt and pepper to the chicken before cooking. In a large pan, melt the butter and cook the chicken for 5 minutes per side. Allow the chicken to cool before slicing.
Step 2: Heat more butter if needed and saute the garlic and lemon juice until fragrant. Add in the flour and whisk until it turns golden brown. Whisk in coconut milk or heavy cream, stirring occasionally until the sauce thickens.
Step 3: Turn off the stove and add spices, red pepper flakes, parmesan, and spinach. Mix until spinach is wilted.
Step 4: Add the pasta back to the pan to coat with the sauce. Top with the sliced chicken and parmesan and enjoy!
Sarah's Top Tips
- Use thinly sliced chicken. Thinner cuts cook faster and stay juicier. If your chicken is thick in the center, it's easy to overcook the outside while the inside is still underdone.
- Don't skip the roux. Cook the flour for a full 30 to 60 seconds before adding the cream to cook out the raw flour taste and build a base that keeps the sauce from breaking.
- Add the cream slowly. Pour the coconut milk or heavy cream in gradually while whisking. Adding it all at once over high heat is how sauces break and turn greasy. Low and slow gives you that velvety finish every time.
- Cut out the red pepper flakes. For picky eaters or those with a mild heat preference, serve the red pepper flakes on the side.
- Cut the chicken into small pieces. It's best to serve bite-sized, fork-friendly pieces of chicken to make the pasta easier to enjoy. I do the same with my chicken piccata pasta, and it makes such a difference in how the dish comes together.
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Common Issues
Sauce is too thin. Let it simmer a little longer over medium-low heat while stirring. If it's still not thickening, a small splash of the reserved pasta water with another pinch of flour whisked in can help.
Sauce looks greasy or broken. This usually happens when the heat is too high or the cream was added too quickly. Pull the pan off the heat and whisk vigorously. Adding a small splash of pasta water while whisking can help bring it back together.
Sauce is too thick. Add some reserved pasta water a little at a time and stir until you reach the consistency you want. The pasta will also absorb sauce as it sits, so a looser sauce right out of the pan is a good thing.
Parmesan clumped instead of melting. Pull the pan off the heat before adding the Parmesan and stir it in gradually. Adding it off the heat prevents the cheese from seizing up, and always use freshly grated, not pre-shredded.
Serving Suggestions
This pasta is definitely hearty enough to stand on its own, but I never say no to some warm, crusty bread for soaking up the extra sauce. If you're making it for company or just want dinner to feel a little more special, start with my Bruschetta Caprese and add a simple arugula salad with lemon vinaigrette on the side.
Storage & Reheating
Fridge: Store your leftovers in an airtight container for 3-4 days in the refrigerator.
Reheating: Reheat in the microwave for 1-2 minutes or on the stovetop over low heat.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Easy Garlic Parmesan Chicken Pasta (Ready in 30 Minutes)
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Ingredients
- 1 (16 ounce) package of penne
- 3 thin-sliced chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 tablespoon lemon juice
- 2 tablespoons flour, cornstarch or arrowroot powder
- 1 can of full-fat coconut milk or 1 ½ cups heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼-1/2 teaspoon red pepper flakes
- ½ cup finely grated Parmesan cheese
- 5 ounces baby spinach
Instructions
- Bring water to a boil in a large pot and cook the pasta according to package directions until al dente. Reserve about ½ cup pasta water before draining.1 (16 ounce) package of penne
- Season chicken with ½ teaspoon each of salt and black pepper and 1 teaspoon of Italian seasoning.3 thin-sliced chicken breasts, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon Italian seasoning
- Melt butter in the skillet over medium heat and cook the chicken for 5-6 minutes per side until it is cooked through.2 tablespoons unsalted butter
- Remove the chicken from the pan and set aside to rest for a few minutes before slicing.
- Add more butter to the pan, if necessary. Then add in the garlic and lemon juice and cook for 30 seconds until fragrant.4 garlic cloves, 1 tablespoon lemon juice
- Add in the flour and mix until slightly browned, about 30 seconds-1 minute.2 tablespoons flour
- Whisk in the coconut milk or heavy cream. Cook, stirring occasionally until slightly thickened and creamy.1 can of full-fat coconut milk or 1 ½ cups heavy cream
- Turn off the heat, add in the spices, parmesan and spinach.½ teaspoon salt, ½ teaspoon black pepper, ¼-1/2 teaspoon red pepper flakes, ½ cup finely grated Parmesan cheese, 5 ounces baby spinach
- Stir until the spinach is wilted. Add the pasta back to the pan to coat with the sauce.
- Top with the sliced chicken, more parmesan, serve and enjoy.
Sarah's Tips
- Shrimp works well as a sub for chicken. Cook it in the same buttered pan for 2 to 3 minutes per side.
- Always use freshly grated Parmesan. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly and can make the sauce grainy.
- Cream. Full-fat coconut milk gives you a rich, creamy sauce with no coconut flavor in the finished dish. Heavy cream or whole milk are easy swaps.
- Make ahead: Cook the chicken up to a day ahead and refrigerate. Prep ingredients in advance so the sauce comes together fast when you're ready to eat.
Tools I Use for This Recipe
- Cutting board
- Saucepan
Kay says
Great and easy to follow — I’ll make it again!
Haley says
I always come back to this recipe when needing a delicious dinner! We love it!
Elena says
This turned out perfectly –thank you!
Haley says
I absolutely adore this recipe!
Sarah Hill says
So happy to hear that, thank you!
Allison says
My whole family loved this dish
Lauren says
Absolutely delicious! A new family favorite!