Golden seared chicken with crispy edges, creamy garlic parmesan sauce, and ultra-cheesy penne pasta—this dish is what dinner dreams are made of. It’s rich without being overwhelming, and every bite bursts with garlicky, herby goodness. Whether you’re feeding a family or just treating yourself, this recipe turns any night into a cozy comfort-food celebration.

The rigatoni (or penne, if preferred) soaks up every bit of the luscious parmesan cream sauce, making it the ultimate pairing to the savory chicken thighs. Finished with a sprinkle of fresh parsley and extra parmesan on top, this is a plate you’ll come back to again and again.

What Kind of Chicken Should I Use?

Boneless, skinless chicken thighs are ideal here—they stay juicy and soak up the garlic butter seasoning beautifully. You can use chicken breasts if you’d like a leaner option, just be sure not to overcook them. The flavor payoff from a good sear makes all the difference.

Ingredients for the Creamy Garlic Parmesan Chicken with Cheesy Penne Pasta

Chicken thighs: Juicy and flavorful, these are the star of the dish. Boneless and skinless make cooking faster and more even.
Olive oil & butter: The duo that creates that golden sear and rich base for the sauce.
Garlic: Freshly minced for maximum aroma and depth.
Heavy cream: This is what gives the sauce its creamy, velvety texture.
Parmesan cheese: Use freshly grated for a smoother melt and richer taste.
Rigatoni or penne pasta: Perfect tubes for catching that creamy sauce.
Salt & pepper: Essential for seasoning the chicken and sauce.
Italian seasoning & paprika: Add warm depth and subtle heat.
Fresh parsley: Brightens and finishes the dish beautifully.

How To Make the Creamy Garlic Parmesan Chicken with Cheesy Penne Pasta

Step 1: Prep and Season the Chicken

Pat your chicken thighs dry and season both sides with salt, pepper, Italian seasoning, and paprika. This helps lock in flavor and aids in achieving that irresistible golden crust.

Step 2: Sear the Chicken

In a large skillet over medium heat, add olive oil and a touch of butter. Once hot, place the chicken thighs in the pan and sear for about 5–6 minutes per side until deeply golden and fully cooked through. Transfer to a plate and keep warm.

Step 3: Build the Garlic Parmesan Sauce

Using the same skillet, reduce heat to medium-low and add more butter if needed. Stir in the minced garlic and cook just until fragrant. Pour in the heavy cream, stirring constantly, then gradually whisk in the freshly grated parmesan cheese. Let the sauce simmer gently until thickened.

Step 4: Cook the Pasta

While your sauce is simmering, cook your rigatoni or penne pasta in salted boiling water until al dente. Reserve a bit of pasta water before draining in case you want to loosen the sauce later.

Step 5: Combine and Finish

Toss the cooked pasta directly into the sauce, coating it well. Add the seared chicken back to the pan and spoon sauce over the top. Garnish with chopped parsley and a generous final sprinkle of parmesan cheese.

Serving and Storing This Dish

Serve this pasta hot and fresh from the pan with a sprinkle of extra parmesan and a side of crusty bread for mopping up the sauce. A simple green salad or roasted veggies make excellent sides to balance the richness.

To store leftovers, place them in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave, adding a splash of cream or milk to loosen the sauce if needed. Avoid freezing, as the creamy sauce may separate.

Frequently Asked Questions

What can I substitute for heavy cream?

You can use half-and-half for a lighter version, or mix milk with a bit of cream cheese to keep the richness.

Can I make this dish ahead of time?

Yes! You can sear the chicken and make the sauce in advance. Store separately and reheat gently before serving.

Is this recipe gluten-free?

It can be! Just swap in your favorite gluten-free pasta and ensure your parmesan is certified gluten-free.

Can I use pre-grated parmesan?

Freshly grated is always best for melting smoothly, but pre-grated works in a pinch—just avoid the powdered kind in a canister.

How do I know when my chicken is done?

Chicken thighs should reach an internal temperature of 165°F. They should be golden and juices should run clear.

Can I use other pasta shapes?

Absolutely! Fusilli, shells, or fettuccine all work well for capturing the creamy sauce.

Want More Chicken Pasta Ideas?

If you’re loving this Creamy Garlic Parmesan Chicken with Cheesy Penne Pasta, here are a few more irresistible recipes to try next:

Creamy Garlic Marry Me Salmon for a seafood twist on the same indulgent flavor.
Creamy Tortellini Recipe when you’re craving cheesy pasta pillows.
Cheesy Baked Tortellini with Meat Sauce for a hearty baked pasta dinner.
Rattlesnake Pasta with bold spice and creamy sauce.
Creamy Mushroom and Asparagus Chicken Penne for springy, veggie-packed comfort.

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out! Did you use penne or rigatoni? Any spicy twists added? Maybe extra cheese?

I love seeing your variations and hearing how you make these meals your own. Questions and comments are always welcome—let’s make dinner better together!

👉 You can find more of my daily recipes and food inspo over on Pinterest: Life with Jam.

Creamy Garlic Parmesan Chicken with Cheesy Penne Pasta

Author: Jam Scott
Total Time: 35 minutes
Yield: 4 servings

Print Recipe

Description

This Creamy Garlic Parmesan Chicken with Cheesy Penne Pasta is the ultimate comfort dinner—juicy pan-seared chicken thighs paired with rich, garlicky parmesan sauce and perfectly coated pasta. A one-skillet meal that’s creamy, savory, and irresistibly cheesy.

Instructions

1. Pat chicken thighs dry. Season both sides with salt, pepper, Italian seasoning, and paprika.

2. In a large skillet, heat olive oil and 1 tablespoon butter over medium heat. Sear chicken for 5–6 minutes per side until golden brown and cooked through. Remove and set aside.

3. In the same skillet, melt the remaining tablespoon of butter. Add minced garlic and sauté until fragrant.

4. Pour in heavy cream, stirring continuously. Gradually whisk in parmesan cheese. Simmer until thickened.

5. Meanwhile, cook the pasta in salted water until al dente. Reserve ¼ cup pasta water and drain.

6. Toss pasta into the sauce, adding pasta water if needed to loosen. Stir to coat.

7. Return chicken to skillet, spoon sauce over top, and garnish with parsley and extra parmesan. Serve hot.