1. Can I make Garlic Parmesan Chicken Pasta ahead of time?

Yes! This recipe works well for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth or water to loosen the sauce and heat gently to maintain creaminess.

2. What can I substitute for heavy cream in the sauce?

If you want a lighter sauce, try using half-and-half, evaporated milk, or Greek yogurt as substitutes for heavy cream. These options still give creaminess with fewer calories and less fat, perfect for a lighter version of Garlic Parmesan Chicken Pasta.

3. Can I use a different type of pasta?

Absolutely! Penne is recommended because it holds the sauce well, but you can use whole wheat, gluten-free, or high-protein pasta to fit your dietary needs and preferences. Just adjust the cooking time as needed.

4. How do I prevent the parmesan sauce from becoming grainy?

Using freshly grated parmesan cheese is key to a smooth sauce. Pre-shredded cheese contains additives that can cause graininess. Also, avoid boiling the sauce after adding cheese; gently heat and stir until melted for the best texture.

The Best Garlic Parmesan Chicken Pasta Recipe for Lunch

Name: Garlic Parmesan Chicken Pasta recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tbsp avocado oil or olive oil; 1 lb boneless, skinless chicken breast (butterflied or pounded to ½” thickness); 1 tbsp Italian seasoning; ½ tsp paprika; Salt & pepper to taste; 1 tbsp avocado oil or olive oil (for sauce); 1 tbsp unsalted butter; ½ jumbo yellow onion, diced (about 1 cup); 4-6 large cloves garlic, minced; 8 oz dry penne pasta (regular, gluten-free, or protein pasta); 2 cups chicken broth; 1 cup finely grated parmesan cheese; ½ cup heavy cream; 2 tbsp chopped parsley

Description

This Garlic Parmesan Chicken Pasta is a creamy, high-protein lunch recipe featuring tender seasoned chicken breast, a luscious parmesan cream sauce, and perfectly cooked penne pasta. Ready in about 30 minutes, it’s perfect for busy home cooks seeking flavorful, nourishing meals.

Ingredients

Scale

1 tbsp avocado oil or olive oil
1 lb boneless, skinless chicken breast (butterflied or pounded to ½” thickness)
1 tbsp Italian seasoning
½ tsp paprika
Salt & pepper to taste
1 tbsp avocado oil or olive oil (for sauce)
1 tbsp unsalted butter
½ jumbo yellow onion, diced (about 1 cup)
4–6 large cloves garlic, minced
8 oz dry penne pasta (regular, gluten-free, or protein pasta)
2 cups chicken broth
1 cup finely grated parmesan cheese
½ cup heavy cream
2 tbsp chopped parsley

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Instructions

Pat chicken dry and rub with Italian seasoning, paprika, salt, and pepper.
Heat 1 tbsp oil in a pan over medium heat; cook chicken 3-5 minutes per side until 165°F. Remove and rest.
Add oil and butter; sauté onion with salt until translucent (about 3 minutes).
Add garlic; cook 1 more minute.
Deglaze pan with chicken broth, scraping browned bits.
Bring broth to boil; add pasta, ensuring it’s submerged.
Cover and cook for 10 minutes until al dente.
Turn off heat; stir in parmesan, heavy cream, and parsley until sauce thickens.
Slice chicken; add to pasta and toss to combine.
Serve immediately.

Notes

Use freshly grated parmesan for a smooth sauce.
Pound chicken evenly for consistent cooking.
Add a splash of chicken broth when reheating to loosen sauce.
Don’t overcook pasta to avoid mushiness.
Leftovers keep well in fridge up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Lunch
Method: One-Pot, Sauté, Simmer
Cuisine: American, Italian-inspired

Nutrition

Serving Size: 1 serving
Calories: 580
Sugar: 3g
Sodium: 650mg
Fat: 25g
Saturated Fat: 13g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 48g
Cholesterol: 120mg