You know those nights when you need something quick, delicious, and guaranteed to please everyone? That’s exactly why this garlic parmesan chicken pasta became my family’s weeknight hero. I stumbled onto this recipe when I had about 30 minutes before dinner and zero inspiration—now it’s the dish my kids beg for and my husband sneaks seconds of when he thinks I’m not looking.
What makes it so special? The magic is in that simple garlic parmesan coating. Just a handful of ingredients—fresh garlic (non-negotiable!), real parmesan (none of that powdery stuff), and a touch of mayo for creaminess—transform boring chicken breasts into something spectacular. The first time I made it, I couldn’t believe how the crust got so golden and flavorful while keeping the chicken juicy inside. It’s become my foolproof meal for last-minute guests, hectic weeknights, or when I just want comfort food without the fuss.
The best part? You probably have everything you need already. It works with whatever pasta shape is in your pantry, and that garlicky parmesan sauce clings to every noodle perfectly. Some nights I’ll toss in some roasted broccoli right in the pan, other times I’ll serve it over greens for a lighter twist. However you do it, this recipe’s got your back when dinner needs to be easy but taste like you tried way harder than you actually did.
Why You’ll Love This Garlic Parmesan Chicken Pasta
This recipe has earned its permanent spot in my dinner rotation, and here’s why:
- Weeknight magic: From fridge to table in 30 minutes flat – perfect for those “what’s for dinner?” panic moments
- Flavor bomb: That golden, garlicky parmesan crust will have everyone licking their plates (I’ve seen it happen!)
- Pantry superhero: Uses ingredients you probably have right now – no special grocery runs needed
- Kid-approved: My pickiest eater gobbles this up and asks for seconds (mom win!)
- Endlessly adaptable: Toss it with pasta, slice over salad, or serve with veggies – it always works
The best part? It tastes like you spent hours when really, you’ll barely break a sweat. Trust me, this one’s a keeper.
Ingredients for Garlic Parmesan Chicken Pasta
Here’s what you’ll need to make magic happen – simple stuff that packs a serious flavor punch:
- 4 boneless, skinless chicken breasts (about 1.5 lbs) – pounded to even thickness so they cook perfectly
- 1/2 cup freshly grated parmesan – the real stuff from the refrigerated section, not the shelf-stable powder
- 1/4 cup mayonnaise – helps create that irresistible golden crust
- 2 cloves fresh garlic, minced (about 1 tablespoon) – don’t you dare use jarred!
- 1 teaspoon Italian seasoning – my secret weapon for extra flavor depth
- 1/2 teaspoon black pepper – freshly ground makes all the difference
- 1 tablespoon olive oil – for that perfect sear
See? Nothing fancy – just good ingredients treated right. Now let’s make some magic!
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for this one! Here’s what I always grab:
- Oven-safe skillet (my trusty 10-inch cast iron works perfectly)
- Mixing bowl (just big enough to coat the chicken)
- Measuring spoons – eyeballing garlic is a dangerous game!
- Tongs for flipping those golden chicken breasts
- Instant-read thermometer – because guessing leads to dry chicken
That’s it! Now let’s get cooking.
How to Make Garlic Parmesan Chicken Pasta
Okay, let’s turn these simple ingredients into something spectacular! I’ve made this recipe dozens of times, and these steps never fail me. Follow along and you’ll have golden, juicy chicken with that addictive garlic parmesan crust in no time.
Step 1: Prep the Garlic Parmesan Mixture
First things first – preheat your oven to 375°F (190°C). While that’s heating up, grab your mixing bowl and let’s make the magic coating. Combine the grated parmesan, mayonnaise, minced garlic (fresh only – we’re not savages!), Italian seasoning, and black pepper. Mix it all together until it forms a thick paste. I like to use a fork to really work the flavors together – you’ll know it’s ready when the garlic scent makes your mouth water!
Pro tip: If your chicken breasts are super thick, take a minute to pound them to even thickness (about 1/2 inch works great). This ensures they’ll cook evenly and stay juicy. Just pop them between some plastic wrap and give them a few gentle whacks with a rolling pin or meat mallet.
Step 2: Sear the Chicken
Heat your olive oil in that oven-safe skillet over medium-high heat. While it’s getting nice and hot, coat both sides of each chicken breast with your garlic parmesan mixture – really press it on there so it adheres well. When the oil shimmers (that’s when you know it’s ready!), carefully add the chicken.
Now here’s the secret to that perfect golden crust: don’t touch it! Let it sear for a full 2-3 minutes until the bottom gets beautifully browned. Flip with tongs (be gentle so you don’t lose that delicious coating!) and sear the other side for another 2 minutes. The smell at this point is absolutely heavenly.
Step 3: Bake to Perfection
Slide the whole skillet right into your preheated oven. Bake for 15-20 minutes until the internal temperature hits 165°F (74°C) on an instant-read thermometer. This is crucial – overcooked chicken is dry chicken!
When it’s done, resist the urge to cut right in! Let the chicken rest for 5 minutes – this allows the juices to redistribute so every bite stays moist. While it rests, I usually boil some pasta (or roast some veggies if I’m feeling virtuous). Then just slice the chicken and toss it with your pasta, spooning over any crispy bits from the pan. Dinner is served!
Tips for the Best Garlic Parmesan Chicken Pasta
After making this recipe more times than I can count, here are my hard-earned secrets for perfect results every time:
- Fresh is best: That pre-grated parmesan in the green can? Nope! Buy a wedge and grate it yourself – the flavor difference is insane.
- Spread the love: Use the back of a spoon to really press that garlic parm mixture onto the chicken – you want full coverage for maximum crust.
- Skillet matters: My cast iron gives the best sear, but any heavy oven-safe pan will work. Non-stick? Skip it – you want those crispy bits!
- Don’t peek: Resist opening the oven door! Those temperature fluctuations can dry out your chicken.
Follow these simple tricks, and you’ll have restaurant-worthy chicken pasta without leaving your kitchen!
Serving Suggestions for Garlic Parmesan Chicken Pasta
This chicken plays so well with others! My favorite way is tossing sliced pieces with hot pasta – the garlic parmesan bits melt into the noodles beautifully. Need a lighter option? Try it over a crisp Caesar salad (that dressing was made for garlicky chicken). Roasted broccoli or zucchini make perfect veggie sides, and don’t even get me started on how good it is with garlic bread for soaking up every last delicious bit!
Storage and Reheating Instructions
Leftovers? Lucky you! Store any extra garlic parmesan chicken in an airtight container in the fridge for up to 3 days. For reheating, I always use the oven – about 10 minutes at 350°F brings it back to life without drying out. The microwave works in a pinch, but that gorgeous crust won’t stay crispy. Pro tip: Add a splash of chicken broth before reheating to keep everything juicy!
Nutritional Information for Garlic Parmesan Chicken Pasta
Here’s the scoop on what’s in each serving (about 1 chicken breast): roughly 320 calories, 35g protein, and only 2g carbs. You’re looking at 18g of fat (mostly the good kind from olive oil and parmesan) and 450mg sodium. Remember: Nutritional values are estimates and vary based on your specific ingredients. But let’s be real – when it tastes this good, who’s counting?
Frequently Asked Questions
Over the years, I’ve gotten some great questions about this garlic parmesan chicken pasta recipe. Here are the answers to what people ask most:
Can I use chicken thighs instead of breasts?
Absolutely! Thighs work wonderfully – they stay extra juicy. Just increase baking time by 5-7 minutes since they’re thicker. The garlic parmesan crust gets especially crispy on the skin if you leave it on!
How do I prevent dry chicken?
Three golden rules: 1) Don’t overcook (165°F is perfect), 2) Let it rest before cutting, and 3) Pound thick breasts even if you’ve got time. My meat thermometer is my best friend for this recipe!
Can I make this ahead?
You can prep the garlic parm mixture up to a day early, but coat the chicken right before cooking. Leftovers reheat beautifully though – just add a splash of broth when warming.
What pasta shapes work best?
Anything that catches the sauce! My family loves rigatoni or fettuccine, but even angel hair works in a pinch. The key is reserving some starchy pasta water to help the sauce cling.
Is there a mayo substitute?
Greek yogurt works in a pinch, but the mayo really makes that perfect golden crust. Trust me on this one!
Garlic Parmesan Chicken Pasta in Just 30 Minutes
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Low Carb
Description
A simple and flavorful dish featuring tender chicken coated in a garlic parmesan sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup grated parmesan cheese
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Mix parmesan, mayonnaise, garlic, Italian seasoning, and black pepper in a bowl.
- Coat chicken breasts with the mixture.
- Heat olive oil in a skillet over medium-high heat.
- Sear chicken for 2-3 minutes per side until golden.
- Transfer to oven and bake for 15-20 minutes until fully cooked.
- Serve hot.
Notes
- Use freshly grated parmesan for best flavor.
- Check chicken internal temperature reaches 165°F (74°C).
- Let chicken rest 5 minutes before serving.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
