Garlic Parmesan Chicken Pasta

The first time I made this creamy garlic parmesan pasta, my kitchen smelled so incredible that my neighbor actually knocked on the door to ask what I was cooking. I'd been experimenting with dinner ideas for a date night, wanting something impressive but not overly complicated. The sun-dried tomatoes were a last-minute addition from my pantry that completely transformed the dish. Now it's become my go-to recipe for special occasions and comforting weeknight dinners alike.

I served this at a small dinner party last winter, watching my friends go completely silent after their first bites. One of them actually asked if I'd secretly ordered takeout from an Italian restaurant. The way the velvety sauce clings to every strand of pasta creates this luxurious mouthfeel that makes you want to slow down and savor each bite. It's become the recipe I make when I want to show someone I care without spending hours in the kitchen.

Ingredients

• 2 large boneless skinless chicken breasts: Pat them thoroughly dry before seasoning for the best golden sear
• 1 teaspoon salt and ½ teaspoon black pepper: Season generously on both sides of the chicken
• 1 teaspoon Italian seasoning: This blend of herbs gives the chicken that classic Italian-American flavor profile
• 2 tablespoons olive oil: Use a high-quality oil since it's the foundation for cooking your chicken
• 12 oz penne or fettuccine pasta: Penne catches the sauce beautifully but fettuccine feels extra luxurious
• 3 tablespoons unsalted butter: Unsalted lets you control the seasoning level in the final sauce
• 4 garlic cloves minced: Fresh garlic is essential here, jarred garlic won't give you the same fragrant punch
• 1 cup heavy cream: Room temperature cream incorporates more smoothly into the sauce
• ½ cup chicken broth: This thins the cream slightly while adding savory depth
• ½ cup grated Parmesan cheese: Use freshly grated for the best melting texture
• ½ cup sun-dried tomatoes drained and sliced: The oil-packed ones have more flavor than dry-packed
• 1 teaspoon crushed red pepper flakes: Add this if you want gentle heat that cuts through the richness
• ¼ cup fresh basil chopped: Stir this in at the very end to preserve its bright color and fresh flavor

Instructions

Cook the pasta to perfect tenderness:

Boil your pasta according to package directions but pull it off the heat about 1 minute early, then reserve that half cup of starchy cooking water before draining

Season and sear the chicken:

Pat your chicken breasts completely dry with paper towels, rub them with salt, pepper, and Italian seasoning, then cook in hot olive oil for 5-6 minutes per side until deeply golden

Let the chicken rest while you build the sauce:

Move your cooked chicken to a plate and let it relax for 5 minutes before slicing, which keeps all those juices inside where they belong

Create the fragrant garlic butter base:

In the same skillet, melt your butter and add the minced garlic, stirring constantly for about 1 minute until your kitchen fills with that incredible aroma but the garlic hasn't browned

Build the creamy sauce:

Pour in the heavy cream and chicken broth, whisking gently as you bring everything to a soft bubble, then stir in the Parmesan until it melts completely into the liquid

Add the flavor boosters:

Toss in your sun-dried tomatoes and red pepper flakes if using, letting everything simmer together for 2-3 minutes to marry the flavors

Bring it all together:

Slice your rested chicken into strips and return it to the pan, add the cooked pasta, toss everything together, and use your reserved pasta water to achieve that perfect silky consistency

Finish with fresh brightness:

Remove the pan from heat and fold in your fresh basil, then serve immediately while the sauce is still velvety and coating every bite

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This recipe became my engagement dinner tradition after my sister made it when her now-husband proposed. There's something about the combination of comfort food elegance and the way it brings people around the table that feels celebratory without being fussy.

Making It Lighter

I've discovered that half-and-half works surprisingly well as a substitute for heavy cream when you want something less rich. The sauce will be slightly thinner but still delivers that satisfying creaminess. You can also bulk up the vegetables with fresh spinach or sautéed mushrooms to add nutrition without compromising flavor.

Perfect Wine Pairings

A crisp Sauvignon Blanc cuts beautifully through the cream while complementing the garlic and sun-dried tomatoes. If you prefer red, a light Pinot Noir won't overpower the delicate sauce. I've also served this with a buttery Chardonnay when I want to emphasize the rich, indulgent qualities of the dish.

Make Ahead Strategy

You can cook the chicken and pasta up to a day in advance, storing them separately in the refrigerator. The sauce reheats beautifully over low heat, and you might need to splash in a little extra cream or pasta water to restore the silky texture. I actually think the flavors develop even more after resting overnight.

• Grate extra Parmesan at the table for that fresh, nutty finish
• Keep some red pepper flakes on the side so guests can adjust the heat level
• Garlic bread on the side helps scoop up every last bit of that incredible sauce

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I hope this recipe finds its way into your regular rotation, bringing as many happy moments to your table as it has to mine. There's something magical about a dish that feels this special yet comes together on a busy weeknight.

Recipe FAQs

→ How do I keep the chicken moist?

Patting the chicken dry and not overcooking it ensures moisture is retained. Resting after cooking helps juices redistribute.

→ Can I substitute the sun-dried tomatoes?

Fresh spinach works well as a lighter alternative, adding vibrant color and mild flavor.

→ What pasta works best for this dish?

Penne or fettuccine hold the creamy sauce well, but any medium-cut pasta is suitable.

→ How can I make the sauce creamier?

Adding reserved pasta water gradually while tossing the pasta helps achieve a smooth, creamy texture.

→ Is there a way to lighten the sauce?

Using half-and-half instead of heavy cream reduces richness while keeping creaminess.