Creamy Garlic Butter Chicken Parmesan Pasta

What’s the deal with this dish?

Okay, so I was craving chicken parmesan one night but didn’t want to deal with all that breading and frying mess. Then I had this lightbulb moment – what if I took all those amazing chicken parm flavors and turned them into a creamy pasta? The result? This absolutely ridiculous Creamy Garlic Butter Chicken Parmesan Pasta that’s basically comfort food heaven in a bowl. It’s got tender chicken, loads of garlic, a silky cream sauce, and enough cheese to make an Italian grandmother weep tears of joy.

Why You’ll Love This Recipe

Trust me, this pasta is about to become your new obsession:

• It’s got all the chicken parm flavors but way less work – no breading, no frying, just pure deliciousness.
• The garlic butter sauce is so good you’ll want to lick the pan (I won’t judge if you do).
• Everything cooks in one pot, which means less dishes and more time eating.
• It’s fancy enough for date night but easy enough for a Tuesday dinner.
• My picky brother-in-law who “doesn’t like creamy sauces” had three helpings. THREE.
• You can prep most of it ahead and just toss it together when you’re ready to eat.
• It reheats beautifully, so leftovers are actually exciting.

The Good Stuff You’ll Need

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts (or thighs if you want extra flavor)
• 1 cup all-purpose flour
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and black pepper (be generous!)
• 3 tablespoons olive oil
• 2 tablespoons butter

For the Pasta & Sauce:

• 1 lb penne pasta (or whatever short pasta you’ve got hanging around)
• 4 tablespoons butter (the real stuff, not margarine)
• 6 cloves garlic, minced (or more if you’re like me and live for garlic)
• 1 cup heavy cream (don’t even think about using half-and-half)
• 1 cup chicken broth (low sodium preferred)
• 1 cup marinara sauce (store-bought is totally fine)
• 1 cup freshly grated Parmesan cheese (pre-grated works too, but fresh is better)
• 1/2 cup mozzarella cheese, shredded
• 2 teaspoons Italian seasoning
• 1/2 teaspoon red pepper flakes (optional, but adds a nice kick)
• Salt and pepper to taste

For the Finishing Touches:

• Extra Parmesan for serving (because there’s no such thing as too much cheese)
• Fresh basil leaves, chopped
• Fresh parsley for color
• Crusty bread for sopping up every last drop of sauce

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Let’s Do This

Get the Chicken Ready (15 minutes):

1. First things first – pound those chicken breasts to about 3/4 inch thick. I use a meat mallet, but a rolling pin works too. Just put them between some plastic wrap so you don’t redecorate your kitchen with raw chicken.
2. Mix your flour, Italian seasoning, garlic powder, paprika, salt, and pepper in a shallow dish. This is your chicken coating – it’s gonna give you that golden, crispy outside.
3. Dredge each piece of chicken in the flour mixture, shaking off any excess. Don’t go crazy with it – you want a light coating, not chicken snowballs.

Cook the Chicken (10 minutes):

4. Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat. You want it hot but not smoking.
5. Add the chicken and cook for about 5-6 minutes per side until golden brown and cooked through (internal temp should hit 165°F if you’re checking). Don’t move it around too much – let it get that nice golden crust.
6. Remove the chicken to a plate and tent with foil to keep warm. Don’t clean the pan! All those crispy bits are flavor gold.

Start the Pasta (12 minutes):

7. While the chicken rests, get a big pot of salted water boiling and cook your pasta according to package directions. Drain it but save about 1/2 cup of that starchy pasta water – you might need it later.

Make the Magic Sauce (8 minutes):

8. In the same pan you cooked the chicken (see, I told you not to clean it!), melt the butter over medium heat.
9. Add the minced garlic and cook for about 30 seconds until it smells amazing. Don’t let it burn or it’ll taste bitter!
10. Pour in the chicken broth and let it bubble for a minute to deglaze the pan – scrape up all those tasty brown bits with a wooden spoon.
11. Add the marinara sauce and heavy cream. Stir it all together and let it simmer for about 2-3 minutes until it starts to thicken slightly.
12. Remove from heat and stir in the Parmesan cheese until melted and smooth. If it seems too thick, add a splash of that pasta water you saved.

Bring It All Together (5 minutes):

13. Slice your chicken into strips (about 1/2 inch thick) and add it back to the sauce along with any juices that accumulated on the plate.
14. Add the cooked pasta and toss everything together until the pasta is well coated with that gorgeous creamy sauce.
15. Sprinkle in the mozzarella, Italian seasoning, and red pepper flakes (if using). Toss gently until the mozzarella starts to melt.
16. Taste and adjust seasoning – you might need more salt, pepper, or cheese (probably cheese).
17. Garnish with fresh basil and parsley, plus extra Parmesan because we’re not animals.

How to Serve This Beauty

• Grab some crusty Italian bread or garlic bread – you’re gonna want something to soak up every drop of that sauce.
• A simple Caesar salad or arugula salad with lemon vinaigrette cuts through all that richness perfectly.
• If you’re feeling fancy, roast some asparagus or broccoli on the side. The green veggies make you feel like you’re being healthy (even though you’re totally not).
• Wine pairing? A nice Pinot Grigio or Chardonnay if you want white, or a light Chianti if you’re team red wine.
• Serve in warm bowls if you’ve got them – keeps everything nice and hot longer.
• Don’t forget napkins. Lots of napkins. This gets messy in the best possible way.

Switch It Up

Feeling adventurous? Try these variations:

• Veggie Lover: Add some sautéed mushrooms, bell peppers, or spinach to the sauce. More vegetables = healthier, right?
• Spice It Up: Double the red pepper flakes or add some diced jalapeños to the garlic butter. Life’s too short for bland food.
• Protein Swap: Use shrimp instead of chicken – just cook them for 2-3 minutes per side until pink.
• Cheese Explosion: Add some ricotta cheese to make it even creamier, or throw in some provolone for extra flavor.
• Herby Version: Fresh thyme or oregano instead of (or in addition to) the Italian seasoning gives it a more rustic feel.
• Lighter Version: Use half-and-half instead of heavy cream and reduce the butter. It’s not as rich but still tasty.

Make-Ahead Magic

• You can bread and cook the chicken earlier in the day, then just reheat it gently when you make the sauce.
• The sauce can be made ahead too – just stop before adding the cheese, then reheat gently and stir in the cheese when you’re ready to serve.
• Cooked pasta keeps well in the fridge for a day or two. Just toss with a little olive oil so it doesn’t stick together.
• Full assembled dish keeps in the fridge for 3 days. Reheat gently with a splash of cream or chicken broth to loosen it up.

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Questions People Actually Ask

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Thighs are actually more forgiving and stay juicier. Just adjust the cooking time – they might take a minute or two longer.

Q: My sauce broke and looks all weird. What happened?
A: Probably got too hot when you added the cheese. Remove from heat completely before stirring in the Parmesan, and add it gradually while stirring constantly.

Q: Can I make this without wine? I don’t drink.
A: There’s no wine in this recipe! But if you want to add some, a splash of white wine when you deglaze the pan is delicious.

Q: How do I know when the chicken is done?
A: Internal temp should be 165°F, or when you cut into the thickest part, the juices should run clear with no pink color.

Q: Can I freeze leftovers?
A: Cream sauces can be tricky to freeze – they sometimes separate when reheated. If you must freeze it, thaw completely and reheat very gently, stirring constantly.

Q: My pasta seems dry. Help!
A: Add a splash of the reserved pasta water, chicken broth, or even a bit more cream. The pasta absorbs sauce as it sits, so don’t be afraid to loosen it up.

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