Garlic Parmesan Chicken Pasta

The first time I made this pasta, my roommate stopped mid-bite, fork frozen in the air, and asked if I was secretly planning to propose to someone. The sauce is that kind of good—rich, velvety, with sun-dried tomatoes scattered throughout like little bursts of sunshine. I laughed and explained it was just Tuesday dinner, but the name stuck.

I actually served this at a dinner party once when I was feeling completely unprepared and short on time. Everyone hovered around the stove while I tossed the pasta, and by the time we sat down to eat, the entire mood had shifted from casual weeknight to something that felt like a celebration.

Ingredients

• 2 large boneless skinless chicken breasts: Pat these really dry before seasoning so they develop a gorgeous golden crust
• 1 teaspoon salt ½ teaspoon black pepper 1 teaspoon Italian seasoning: This simple trio transforms plain chicken into something that feels intentional and seasoned throughout
• 2 tablespoons olive oil: Use this to get a nice sear on the chicken—those browned bits in the pan become flavor gold for the sauce
• 12 oz penne or fettuccine pasta: Penne catches the sauce in those ridges but fettuccine feels extra luxurious with cream sauces
• 3 tablespoons unsalted butter: This creates the silky foundation that makes everything else come together
• 4 garlic cloves minced: Do not skip this or skimp—fresh garlic blooming in butter smells like the kind of cooking that makes people wander into the kitchen
• 1 cup heavy cream ½ cup chicken broth: The broth keeps the sauce from becoming too heavy while the cream provides all that luscious body
• ½ cup grated Parmesan cheese: Buy a wedge and grate it yourself if possible—pre-grated cheese has anti-caking agents that can make sauce grainy
• ½ cup sun-dried tomatoes drained and sliced: These add chewy texture and concentrated sweetness that cuts through the richness
• 1 teaspoon crushed red pepper flakes: Optional but recommended—just enough warmth to wake up your palate
• ¼ cup fresh basil chopped: Stir this in at the very end so it stays bright and fresh

Instructions

Cook the pasta:

Drop pasta into salted boiling water and cook until just shy of al dente because it will finish in the sauce later

Season and sear the chicken:

Press the salt pepper and Italian seasoning into both sides of the chicken then cook in hot olive oil until golden and cooked through—about 5 to 6 minutes per side

Rest and slice:

Let the chicken rest on a plate for 5 minutes so the juices redistribute then slice into thin strips

Build the sauce base:

Melt the butter in the same skillet and sauté the garlic until fragrant—about 1 minute—being careful not to let it brown

Create the cream sauce:

Pour in the heavy cream and chicken broth then bring to a gentle simmer and whisk until slightly thickened

Add the cheese and tomatoes:

Stir in the Parmesan until melted and smooth then add the sun-dried tomatoes and red pepper flakes and let everything simmer together for 2 to 3 minutes

Bring it all together:

Add the sliced chicken and cooked pasta back into the skillet tossing to coat and adding that reserved pasta water if the sauce needs loosening

Finish with fresh basil:

Remove from heat and fold in the chopped basil right before serving so it stays vibrant and fragrant

Save

My sister actually texted me the morning after I made this for her family asking for the recipe because her husband kept talking about it at breakfast. There is something about the combination of flavors that just sticks with people.

Making It Your Own

Half-and-half works beautifully if you want something lighter and I have even used coconut milk for a dairy-free version that still delivers plenty of richness. Spinach can replace the sun-dried tomatoes for a weeknight dinner that feels a little more like everyday cooking.

Wine Pairing Wisdom

A crisp Sauvignon Blanc cuts through the cream without disappearing while a Pinot Grigio brings just enough fruitiness to complement the sun-dried tomatoes. Honestly any dry white wine you enjoy drinking will work here.

Getting Ahead

You can slice the chicken and cook the pasta up to a day in advance—just store them separately and bring everything to room temperature before finishing the dish. The sauce comes together so quickly that I prefer making it fresh but having the prep work done makes this feel effortless even on busy nights.

• Set out all ingredients before you start cooking—the sauce moves fast once you begin
• Warm your serving bowls in the oven so the pasta stays hot longer at the table
• Double the recipe if you are feeding a crowd because this reheats surprisingly well for lunch the next day

Save

Serve this with a simple green salad and maybe some crusty bread for soaking up every last drop of that sauce. Whatever you do, do not forget the extra Parmesan on top.

Recipe FAQs

→ How do I keep the chicken moist when cooking?

Cook chicken breasts over medium-high heat until golden, about 5–6 minutes per side, then let rest before slicing to retain juices.

→ Can I substitute the pasta type?

Penne or fettuccine both work well, but any sturdy pasta shape that holds sauce can be used.

→ What’s the role of reserved pasta water?

Adding reserved pasta water helps loosen the sauce and allows it to cling smoothly to pasta and chicken.

→ How can I adjust spice levels?

Crushed red pepper flakes add heat but can be omitted or reduced for milder flavor.

→ Are there good alternatives for sun-dried tomatoes?

Fresh spinach can be used for a different flavor and texture while maintaining a burst of color and nutrition.