This Garlic Parmesan Chicken Pasta has the most flavorful garlic parmesan sauce with spaghetti and juicy bites of seasoned chicken. It’s a restaurant quality meal that your family will love!

Garlic Parmesan Chicken Pasta on a white tray with a spoon on the side and parsley on top.

Garlic Parmesan Chicken Pasta

Get ready to level-up your dinner routine! This Garlic Parmesan Chicken Pasta has the perfect flavor profile. It’s easy to make, it’s restaurant quality, and you are going to want to lick your plate clean. (And I give you permission to!)

The chicken is seasoned and seared and the skillet is deglazed with white wine. We’ll then add butter and fresh garlic so that your kitchen smells amazing. The sauce has my favorite flavor enhancers that add complexity and a gourmet flair. It’s finished off with freshly grated Parmesan cheese and a hint of lemon juice to make all of the flavors pop.

Be sure to check out my pro tips below– you are going to love this one!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Cut the chicken into 2-inch slices and season with lemon pepper seasoning. Sear in olive oil until brown and cooked through and set aside. Deglaze the skillet with white wine and reduce by half.

A plate of sliced and cooked chicken next to a skillet being deglazed with white wine.

Add butter, garlic and flour. Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Boil the pasta to al dente.

A skillet with melted butter and garlic next to a skillet with a garlic parmesan sauce being added.

Add the drained pasta and cooked chicken and stir to combine. Remove from heat and add lemon juice. Garnish with parsley and serve!

Adding chicken and spaghetti to a creamy garlic parmesan sauce and stirring to combine.

Pro Tips

  • Lemon Pepper Seasoning: Redmond Real Salt lemon pepper seasoning is my favorite brand for seasoning the chicken, it also contains sea salt and has a lot of great flavor.  (Use promo code ‘COZY‘ for 15% off!) Some brands (like McCormick) can be potent so be aware of that.
  • Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are perfect dry white wines for this recipe. Chicken broth may be used if you don’t cook with wine.
  • Garlic: Use fresh garlic cloves for this recipe (not jarred minced garlic), the taste is so much better.
  • Parmesan: Grate the cheese from a wedge, it will melt and taste much better than packaged grated cheese. I use Belgioioso parmesan.
  • Lemon Juice: If possible, use freshly squeezed lemon juice as the flavor is far superior than bottled lemon juice.
  • Flavor Enhancers: The Worcestershire sauce, Dijon, and hot sauce are all flavor enhancers that you can’t taste outright.
  • Serve this Garlic Parmesan Chicken Pasta with my Garlic Bread With Cheese or with my No Knead Bread and Olive Oil Bread Dip!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does reheat well.
  • Reheating this pasta in a makeshift double boiler on the stove top is the best way to restore it to its original form. 

A white platter of Garlic Parmesan Pasta with a creamy sauce and bites of chicken.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • 3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe.
  • 1 quart measuring cup with a spout– This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. 
  • Meat Tenderizer– I use this almost every time I cook.
  • Kitchen Tongs– This is how I turn the chicken while it sears.
  • Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well.
  • Garlic Peeler & Garlic Twister– Makes it really easy to peel fresh garlic.
  • Lemon Squeezer– Use fresh lemon juice over bottled if possible.
  • Better Than Bouillon– This is what I always use for broth/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts.
  • Pasta Strainer– I have this one and love it.
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.

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Garlic Parmesan Chicken Pasta with spaghetti and a creamy garlic parmesan sauce.

Garlic Parmesan Chicken Pasta

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
5 from 1 rating
Servings: 6 people
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This Garlic Parmesan Chicken Pasta has the most flavorful garlic parmesan sauce with spaghetti and juicy bites of seasoned chicken. Your family will ask for this over and over!

Ingredients

US Customary - Metric

Sauce

  • 1 ¼ cups chicken broth
  • 1 cup half and half
  • ½ chicken bouillon cube
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon hot sauce
  • ½ teaspoon EACH: onion powder, dried oregano, basil, parsley

Chicken/Pasta

  • 1 tablespoon olive oil
  • 1 lb. boneless skinless chicken breast
  • 1 ¼ teaspoons lemon pepper seasoning, see notes
  • ½ cup dry white wine, see notes
  • 3 tablespoons butter
  • 4 cloves fresh garlic, minced
  • 3 tablespoons flour
  • ½ lb. thin spaghetti
  • ¾ cup parmesan cheese, freshly grated
  • 1 tablespoon fresh lemon juice

Instructions

  • Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
  • Cover the chicken with saran wrap and use a meat mallet to tenderize each side. Cut it into 2-inch strips and pat it dry. Sprinkle with lemon pepper seasoning and toss to coat.
  • Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden and cooked through, 3-4 minutes per side. Set aside.
  • As you continue with the following steps, bring a large pot of water to a boil for the pasta. Once a boil is reached, stir in some salt. (I use ½ tablespoon Kosher salt.)
  • Meanwhile, add the wine to the same skillet used to cook the chicken and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet, this will add more flavor to the sauce. Simmer until reduced by half, 3 to 4 minutes.
  • Add the butter and garlic and cook for 1 minute. Add the flour and stir continuously for 2 minutes.
  • Add the sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce heat to a simmer. Let it simmer uncovered while you cook the pasta to al dente according to package instructions.
  • When the pasta is almost done, set the heat of the sauce to low and gradually stir in the Parmesan cheese.
  • Drain the pasta and add it to the sauce along with the cooked chicken and toss to coat. Let the chicken heat through for 1 minute.
  • Remove from the heat and add the lemon juice. Garnish with parsley and serve!

Notes

Pro Tips:
  • Lemon Pepper Seasoning: Redmond Real Salt lemon pepper seasoning is my favorite brand for seasoning the chicken, it also contains sea salt and has a lot of great flavor.  (Use promo code ‘COZY‘ for 15% off!) Some brands (like McCormick) can be potent so be aware of that.
  • Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are perfect dry white wines for this recipe. Chicken broth may be used if you don’t cook with wine.
  • Garlic: Use fresh garlic cloves for this recipe (not jarred minced garlic), the taste is so much better.
  • Parmesan: Grate the cheese from a wedge, it will melt and taste much better than packaged grated cheese. I use Belgioioso parmesan.
  • Lemon Juice: If possible, use freshly squeezed lemon juice as the flavor is far superior than bottled lemon juice.
  • Flavor Enhancers: The Worcestershire sauce, Dijon, and hot sauce are all flavor enhancers that you can't taste outright.
  • Serve this Garlic Parmesan Chicken Pasta with my Garlic Bread With Cheese or with my No Knead Bread and Olive Oil Bread Dip!
Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does reheat well.
  • Reheating this pasta in a makeshift double boiler on the stove top is the best way to restore it to its original form. 
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 443kcal, Carbohydrates: 37g, Protein: 27g, Fat: 19g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 89mg, Sodium: 681mg, Potassium: 498mg, Fiber: 2g, Sugar: 3g, Vitamin A: 455IU, Vitamin C: 4mg, Calcium: 180mg, Iron: 1mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course, Pasta
Cuisine: American, Italian
Author: Stephanie