This Garlic Parmesan Chicken Pasta is made with pan-seared chicken thighs, penne, and a silky Parmigiano-Reggiano sauce infused with fresh garlic. Ready in 30 minutes with olive oil, fresh parsley, & chicken broth, it's rich, creamy, and easy.
As a healthy recipe developer, I've perfected the art of searing chicken and creating stable, glossy sauces using the Maillard reaction and precise cheese temperatures. My recipes balance flavor, technique, and nutrition, making this chicken garlic parmesan pasta home-cook-friendly and irresistible.
A Quick Look At The Recipe
- Total Time: 30 minutes
- Recipe Difficulty: Easy
- Cooking Method: Stovetop (pan-searing + sautéing)
- Main Ingredients: Chicken thighs, Parmigiano-Reggiano, garlic cloves, chickpea pasta
- Dietary Info: Gluten-free, high-protein
- Serves: 4
- Calories: 583 per serving
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Featured Review
This recipe was quick & easy. Thank you for sharing!
- ray
The secret to exceptional garlic chicken pasta lies in two simple techniques: pan-searing the chicken for a golden crust and building the sauce directly in the same skillet to capture every bit of flavor.
If you love garlic parmesan recipes, you have to try my Garlic Parmesan Sauce, Easy Baked Chicken Parmesan, and Garlic Parmesan Chicken Skewers.
Why You'll Love This Recipe
- Quick & Easy: Ready in 30 minutes for a flavorful weeknight dinner.
- Protein-Packed & Gluten-Free: Chickpea pasta provides 20g of protein per serving in addition to the chicken thighs.
- Foolproof Sauce: Keep cheese under 180°F for silky, non-grainy Parmesan chicken pasta sauce.
- One-Pan Dinner: Minimal cleanup with everything in a single skillet.
Key Ingredients
- Parmigiano-Reggiano (Freshly Shredded): Pre-shredded cheese contains cellulose, which causes grainy sauces when heated. Shredding a fresh cheese wedge ensures a smooth, nutty, silky sauce.
- Chicken Thighs: Dark meat stays juicy at high heat and creates flavorful fond (Fond is the flavorful browned bits that stick to the bottom of the pan after searing meat), which becomes the umami base of the pasta sauce.
- Fresh Garlic (Not Jarred): Fresh cloves produce allicin for real garlic flavor, while jarred garlic loses potency. This is essential for a layered garlic flavor.
- Chickpea Pasta (Banza): High in protein and naturally gluten-free.
- Chicken Broth: Used to deglaze the pan and add flavor.
Substitutions & Variations
- Pasta: Swap chickpea pasta for lentil pasta or regular pasta (if not gluten-free).
- Chicken: You can swap in chicken breast instead of thighs; be sure to slice it thin to avoid dryness.
- Cheese Substitutions: If you can't find Parmigiano-Reggiano, use Grana Padano (similar flavor, slightly milder) or aged Asiago. Avoid pre-shredded cheeses.
How To Make Garlic Parmesan Chicken Pasta
- Step 1: Season 6 chicken thighs with garlic powder, Italian seasoning, oregano, black pepper, and salt. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken, and sear undisturbed for 5 minutes to build a deep fond. Fond is the flavorful browned bits that stick to the bottom of the pan after searing meat. Flip and cook another 4-5 minutes until the internal temperature reaches 165°F, then transfer to a plate.
- Step 2: Reduce the heat to medium and add olive oil to the same skillet without cleaning it so the fond stays intact. Add diced onion to the oil along with the first third of the minced garlic, allowing them to heat together and sauté for 3-4 minutes until the onions are translucent. The garlic will turn sweet and mellow rather than sharp or bitter during this step.
- Step 3: Bring just 4 cups of water to a boil in a medium pot and season with salt, then add the chickpea penne and cook for 7-8 minutes, stirring often, until al dente. This low water-to-pasta ratio creates a highly concentrated, starchy liquid; reserve ½ cup of this pasta water before draining, as it's essential for building a silky, stable sauce.
- Step 4: Add the second third of the minced garlic, stirring for about 30 seconds until fragrant but not browned. Pour in chicken broth and use a wooden spoon to deglaze. Scrape up all the caramelized bits (fond) from the bottom of the pan, then let the liquid simmer for about 2 minutes. Add the drained pasta directly to the skillet along with ½ cup of the reserved starchy pasta water.
- Step 5: Sprinkle in the freshly shredded Parmigiano-Reggiano, stirring constantly over medium-low heat. Keeping the sauce below 180°F allows the starch from the pasta water to bind the fat and cheese into a glossy, stable emulsion. Slice the rested chicken into ½-inch strips and fold it back into the pasta, then take your pan off the heat and stir in the final third of the minced garlic to preserve its sharp, aromatic bite. Finish with chopped fresh parsley, taste, and adjust seasoning with additional salt or pepper as needed.
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Expert Tips
- The Temperature Rule: Keep the pan below 180°F when adding cheese. If you don't have a thermometer, the "steam test" works: if steam is rising aggressively, it's too hot. Let it cool 1 minute off-heat before adding cheese.
- Why Setting Aside Pasta Water Matters: That concentrated starch creates a natural emulsifier (like adding cornstarch, but better). The starches coat the fat molecules and help them bind to the sauce.
- Garlic Timing Matters: Adding garlic to a cold pan with oil allows allicin to develop slowly, creating sweet, mellow flavors. Adding it to hot oil creates sharper, more pungent notes. The Rule of Thirds used in this recipe gives you both.
Garlic Parmesan Chicken Pasta Frequently Asked Questions
Your Parmesan overheated. Parmesan proteins clump when they exceed 180°F, creating a grainy texture. Always add cheese on very low heat, stirring constantly. Pre-shredded cheese (which contains cellulose) also struggles to melt smoothly; always use freshly grated Parmigiano-Reggiano.
If the oils noticeably separate from your sauce. Remove the pan from the heat immediately. Add 1 tablespoon of hot (not boiling) pasta water and whisk vigorously in a circular motion for 30 seconds. Repeat as needed to re-emulsify the fats and liquid, a classic chef technique called mounting.
Store in an airtight container for up to 3 days. Never use the microwave; it tightens the proteins and makes the chicken rubbery. Instead, reheat gently on the stovetop over low heat with 1-2 tablespoons of chicken broth to re-emulsify
No, pre-shredded cheese contains cellulose that prevents smooth melting and makes sauces grainy. Use a Microplane to shred fresh Parmigiano-Reggiano for the best, silky results.
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📖 Recipe
Garlic Parmesan Chicken Pasta
Ingredients
- 1 Box Chickpea Penne Pasta You can use regular penne if not Gluten-Free
- 6 Chicken Thighs 1.5 pounds
- 1 Large White Onion
- 8 Cloves Garlic minced
- 2 Cups Fresh Parsley chopped
- 1 Cup Chicken Broth
- 2 Tablespoons Olive Oil
- 1 Cup Parmigiano-Reggiano shredded
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Italian Seasoning
- 1 Tablespoon Oregano
- Salt & Pepper to taste
Instructions
- Season 6 chicken thighs with garlic powder, Italian seasoning, oregano, black pepper, and salt. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken, and sear undisturbed for 5 minutes to build a deep fond. Fond is the flavorful browned bits that stick to the bottom of the pan after searing meat. Flip and cook another 4-5 minutes until the internal temperature reaches 165°F, then transfer to a plate.
- Reduce the heat to medium and add olive oil to the same skillet without cleaning it so the fond stays intact. Add diced onion to the oil along with the first third of the minced garlic, allowing them to heat together and sauté for 3-4 minutes until the onions are translucent. The garlic will turn sweet and mellow rather than sharp or bitter during this step.
- Bring just 4 cups of water to a boil in a medium pot and season with salt, then add the chickepea penne and cook for 7-8 minutes, stirring often, until al dente. This low water-to-pasta ratio creates a highly concentrated, starchy liquid; reserve ½ cup of this pasta water before draining, as it's essential for building a silky, stable sauce.
- Add the second third of the minced garlic, stirring for about 30 seconds until fragrant but not browned. Pour in chicken broth and use a wooden spoon to scrape up all the caramelized bits from the bottom of the pan, then let the liquid simmer for about 2 minutes. Add the drained pasta directly to the skillet along with ½ cup of the reserved starchy pasta water.
- Sprinkle in the freshly shredded Parmigiano-Reggiano, stirring constantly over medium-low heat. Keeping the sauce below 180°F allows the starch from the pasta water to bind the fat and cheese into a glossy, stable emulsion. Slice the rested chicken into ½-inch strips and fold it back into the pasta, then take your pan off the heat and stir in the final third of the minced garlic to preserve its sharp, aromatic bite. Finish with chopped fresh parsley, taste, and adjust seasoning with additional salt or pepper as needed.
Notes
- The Temperature Rule: Keep the pan below 180°F when adding cheese. If you don't have a thermometer, the "steam test" works: if steam is rising aggressively, it's too hot. Let it cool 1 minute off-heat before adding cheese.
- Why Setting Aside Pasta Water Matters: That concentrated starch creates a natural emulsifier (like adding cornstarch, but better). The starches coat the fat molecules and help them bind to the water-based broth.
- Garlic Timing Matters: Adding garlic to a cold pan with oil allows allicin to develop slowly, creating sweet, mellow flavors. Adding it to hot oil creates sharper, more pungent notes. The Rule of Thirds used in this recipe gives you both.
Nutrition
Save This Recipe!
I'll email this recipe to you, so you can come back to it later!
Ray says
This recipe was quick & easy. Thank you for sharing!