Garlic, butter, Parmesan, and pasta are the kind of ingredients that make any meal feel like an instant hug. This Garlic Butter Chicken Parmesan Pasta brings all of those comforting flavors together in one skillet: juicy, golden-seared chicken, a garlicky Parmesan cream sauce with a hint of tomato, and tender pasta baked under a blanket of melted cheese. Every bite is rich, cozy, and completely satisfying.
Instead of making separate chicken and pasta dishes, this recipe combines everything into one hearty meal. The chicken is seasoned, lightly coated in Parmesan, and pan-seared until it’s beautifully browned. Then it’s nestled into a creamy garlic butter sauce and baked on top of saucy pasta until the cheese is bubbling and irresistible.
The best part? It looks like something from a restaurant but is simple enough for a weeknight. Most of the cooking happens in the same skillet, so cleanup is minimal. Whether you’re feeding family, guests, or just craving a big bowl of comfort food, this Garlic Butter Chicken Parmesan Pasta is the kind of recipe that turns an ordinary evening into something special.
Serve it straight from the skillet for a rustic, family-style dinner, and watch it disappear. With silky sauce, perfectly cooked pasta, and cheesy chicken, this dish has everything you love about Chicken Parmesan—with a buttery, garlicky twist.
Core Ingredients for Making the Recipe
To create this rich and comforting Garlic Butter Chicken Parmesan Pasta, you’ll need a mix of everyday pantry staples and simple fresh ingredients.
For the Chicken
- 2 large boneless, skinless chicken breasts (about 1 ½ lb total), sliced horizontally into 4 cutlets
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika (or sweet paprika)
- ½ teaspoon garlic powder
- ¼ cup all-purpose flour (for light dredging, optional but helpful for browning)
- ½ cup finely grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
For the Pasta & Sauce
- 12 oz (about 340 g) rigatoni, penne, or another short pasta
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- ¼–½ teaspoon red pepper flakes (optional, for gentle heat)
- 1 cup chicken broth
- 1 cup tomato sauce or marinara
- 1 cup heavy cream (or ¾ cup cream + ¼ cup milk)
- ¾–1 cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese (plus extra for topping, if desired)
- 1 tablespoon lemon juice (to brighten the sauce)
- Salt and black pepper to taste
For Serving & Garnish
- 2–3 tablespoons chopped fresh parsley or basil
- Extra grated Parmesan
- Lemon wedges (optional, for squeezing over the chicken)
Step-by-Step
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook until just al dente, 1–2 minutes less than the package instructions (it will finish cooking in the sauce).
- Reserve about 1 cup of the starchy pasta water, then drain the pasta and set aside.
2. Season and Prepare the Chicken
- Pat the chicken cutlets dry with paper towels. This helps them brown instead of steam.
- In a small bowl, mix together the salt, pepper, Italian seasoning, smoked paprika, and garlic powder. Sprinkle evenly over both sides of the chicken.
- On a plate, combine the flour and ½ cup grated Parmesan. Lightly dredge each chicken cutlet in this mixture, shaking off any excess. This creates a delicate crust that browns beautifully and helps the sauce cling to the chicken later.
3. Sear the Garlic Butter Chicken
- In a large oven-safe skillet (cast-iron works perfectly), heat the olive oil and 2 tablespoons butter over medium-high heat.
- Add the chicken cutlets in a single layer. Sear for 4–5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
- During the last minute of cooking, add 3 minced garlic cloves to the skillet, spooning the fragrant garlic butter over the tops of the chicken.
- Transfer the cooked chicken to a plate and cover loosely with foil to keep warm. Do not wipe out the skillet—you want all those flavorful browned bits for the sauce.
4. Build the Garlic Butter Parmesan Sauce
- In the same skillet, add 2 tablespoons butter. Once melted, add the remaining 4 cloves minced garlic and sauté for about 30 seconds, just until fragrant.
- Stir in the red pepper flakes (if using), then pour in the chicken broth and tomato sauce. Use a wooden spoon to scrape up any browned bits from the bottom of the pan—this adds incredible flavor.
- Reduce the heat to medium and stir in the heavy cream. Let the sauce gently bubble for 3–5 minutes, stirring occasionally, until slightly thickened and silky.
- Add ¾–1 cup grated Parmesan, stirring until it melts smoothly into the sauce. If the sauce seems too thick, add a splash of reserved pasta water until you reach a creamy, pourable consistency.
- Taste and season with salt, black pepper, and lemon juice. The lemon brightens the rich sauce without making it taste “lemony.”
5. Combine the Pasta and Sauce
- Add the cooked pasta directly into the skillet with the sauce. Toss well to coat every tube of pasta, adding a bit more pasta water if needed to keep the sauce luxuriously creamy and not dry.
- Sprinkle ½–1 cup shredded mozzarella over the pasta and gently fold it in. The cheese will melt into the sauce, making it extra rich and stretchy.
6. Add the Chicken and Bake
- Nestle the seared chicken cutlets on top of the saucy pasta.
- Sprinkle a little extra mozzarella and Parmesan over the chicken for that classic Chicken Parmesan look.
- Place the skillet under the broiler on high for 2–4 minutes, or bake at 400°F (200°C) for about 8–10 minutes—just until the cheese is melted, lightly golden, and bubbling around the edges.
7. Garnish and Serve
- Remove the skillet from the oven and let it rest for a couple of minutes to set slightly.
- Scatter chopped fresh parsley or basil over the top for a burst of color and freshness.
- Serve the chicken cutlets over generous scoops of pasta, with extra Parmesan and lemon wedges on the side if you like.
Flavor Variations and Creative Twists
The charm of Garlic Butter Chicken Parmesan Pasta is how customizable it is. Every tweak creates a new version while keeping the same cozy, cheesy base you love.
- Extra Garlic Lover’s Version:
If you can’t get enough garlic, increase the amount by 1–2 cloves in the sauce and finish the dish with a quick drizzle of garlic-infused olive oil. - Herb-Packed Twist:
Stir fresh basil, parsley, or even a touch of thyme into the sauce right before serving. Fresh herbs add brightness and balance the richness of the cheese and cream. - Spicy Arrabbiata Fusion:
Crank up the red pepper flakes and use a spicy marinara for a fiery version that tastes like a cross between Chicken Parmesan and arrabbiata pasta. - Veggie Boost:
Add sautéed spinach, cherry tomatoes, mushrooms, or roasted red peppers into the pasta and sauce. This is a simple way to add color, flavor, and a few extra nutrients to every serving. - Cheese Variations:
Swap some of the mozzarella for provolone, fontina, or an Italian-blend cheese for slightly different flavor and melt. A bit of shredded asiago or pecorino Romano brings a sharper, saltier edge.
How to Serve
This dish is hearty enough to steal the spotlight all on its own, but a few simple sides can turn it into a full feast.
Fresh out of the oven, Garlic Butter Chicken Parmesan Pasta is at its best when the cheese is still bubbling and the sauce is creamy. Serve it straight from the skillet for an inviting, family-style meal where everyone can dig in.
Pair each portion of chicken with a generous scoop of saucy pasta. A crisp green salad with a tangy vinaigrette balances the richness perfectly. Garlic bread, warm focaccia, or a simple crusty baguette are ideal for swiping up the extra sauce left on the plate.
If you’re serving guests, garnish each plate with a sprinkle of fresh herbs and a final shower of grated Parmesan. A squeeze of lemon over the chicken adds a bright contrast to the buttery, cheesy flavors and makes the dish feel even more restaurant-worthy.
For a slightly lighter meal, serve smaller portions of pasta alongside roasted or steamed vegetables such as broccoli, green beans, or asparagus. The creamy sauce pairs beautifully with almost any vegetable side.
Tips & Variations
Getting the details right will help you make perfect Garlic Butter Chicken Parmesan Pasta every time.
- Slice the Chicken Evenly:
Cutting the breasts into thinner cutlets ensures they cook quickly and evenly, so the outside browns before the inside dries out. - Don’t Overcook the Pasta:
Since the pasta finishes cooking in the sauce, leave it slightly firmer than you like. This keeps it from becoming mushy once it bakes with the sauce and cheese. - Use Freshly Grated Cheese:
Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Grating your own Parmesan and mozzarella gives you a silkier sauce and prettier cheese pull. - Adjust the Sauce Consistency:
The sauce may thicken as it simmers and bakes. Use the reserved pasta water to loosen it to your liking—its starch helps the sauce cling to the pasta without becoming watery. - One-Pan Shortcut:
If you’re short on time, you can cook the pasta slightly underdone and let it finish entirely in the skillet with a bit more broth or water. Just make sure the pasta has enough liquid to absorb as it cooks. - Make It Lighter:
For a slightly lighter version, swap some of the heavy cream for half-and-half or whole milk. The sauce will be a bit less rich but still creamy and delicious.
Final Thoughts
Garlic Butter Chicken Parmesan Pasta takes everything people love about comfort food—tender chicken, creamy sauce, melty cheese, and perfectly sauced pasta—and brings it together in one stunning skillet. It’s familiar yet special, indulgent yet simple, and endlessly customizable to suit your taste.
This is the kind of recipe you’ll reach for when you want to impress without stressing: a cozy family dinner, a date-night in, or a gathering with friends where everyone wants seconds. With just a handful of ingredients and a little time on the stove, you get a dish that looks impressive and tastes like it came from your favorite Italian restaurant.
Whether you’re a confident cook or still finding your way in the kitchen, this recipe is forgiving and rewarding. Each time you make it, you’ll find new little tweaks—more garlic here, extra herbs there—that make it your own. One thing is certain: once you try Garlic Butter Chicken Parmesan Pasta, it’s likely to become a regular in your dinner rotation.
FAQ
Can I use a different type of pasta?
Yes. Short shapes like penne, fusilli, ziti, or shells work just as well as rigatoni. Choose a shape with ridges or curves that can hold onto the creamy sauce. Adjust the cooking time according to the package, always stopping when the pasta is just al dente.
Can I make this recipe ahead of time?
You can prepare the components ahead. Cook the pasta, sear the chicken, and make the sauce separately, then store them in the refrigerator for up to a day. When ready to serve, combine everything in the skillet, top with cheese, and bake until heated through and bubbling. Keep in mind that the pasta will absorb some sauce as it sits, so you may want to add a splash of broth or cream before baking.
Can I use chicken thighs instead of chicken breasts?
Absolutely. Boneless, skinless chicken thighs stay very juicy and are delicious in this recipe. Simply sear them a bit longer on each side until cooked through. The rest of the recipe stays the same.
Can I freeze Garlic Butter Chicken Parmesan Pasta?
Yes, you can freeze leftovers. Let the dish cool completely, then transfer portions to airtight containers. Freeze for up to 2–3 months. To reheat, thaw in the refrigerator overnight and warm gently in the oven or on the stovetop, adding a splash of broth or cream to loosen the sauce if needed.
How can I make this dish less rich?
To lighten it up, use half-and-half or evaporated milk instead of heavy cream, and reduce the amount of cheese slightly. You can also add more vegetables like spinach or broccoli to balance the richness. The dish will still be creamy and flavorful, just a bit easier on the indulgence side.
