Are you craving a restaurant-quality pasta dinner that is loaded with creamy, cheesy, and savory flavor, but is surprisingly easy to whip up on a busy weeknight? This incredible, from-scratch-tasting Garlic Parmesan Chicken Pasta is your new go-to! We’re talking unbelievably crispy, oven-baked Parmesan chicken, served over a bed of the most luscious, creamy garlic pasta with tender, roasted broccoli. It’s the ultimate comfort food dream team, all on one plate.
This isn’t just another pasta recipe; it’s a guide to your new favorite weeknight indulgence. We’ll show you the simple but crucial secrets to a flawless, velvety cream sauce and a perfectly crispy baked chicken crust. This is a show-stopping meal that tastes like it took hours to prepare but comes together with a few smart, modern techniques.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Weeknight Comfort Food
What makes this Garlic Parmesan Chicken Pasta so spectacularly delicious is its incredible combination of a super-creamy pasta and a super-crispy chicken. This recipe is a masterpiece of textures and classic, comforting flavors. The dish features tender, juicy chicken cutlets that are coated in a savory Parmesan-breadcrumb mixture and then baked to a perfect, golden-brown crisp in the oven. While the chicken bakes, a quick and luscious, from-scratch garlic Parmesan cream sauce is made on the stovetop. This velvety sauce is then tossed with tender bow-tie pasta and roasted broccoli for a complete, all-in-one meal that is pure, unadulterated comfort.
| Metric | Time / Level |
| Total Time | 40 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Creamy Dream Team: The Essential Ingredients
This iconic dish uses a handful of high-quality ingredients and smart techniques to create its signature rich and savory flavor.
- The Crispy Baked Parmesan Chicken:
- Thin-Cut Chicken Breasts: The secret to a chicken breast that cooks quickly and stays perfectly juicy is to use thin cutlets. You can either buy them thin-cut or simply slice your regular chicken breasts in half horizontally.
- The Crispy Coating: A simple but perfect combination of classic breadcrumbs and salty, nutty freshly grated Parmesan cheese creates a savory, cheesy, and wonderfully crispy crust when it’s baked in a hot oven.
- The Creamy Garlic Parmesan Pasta:
- The Sauce: A simple, elegant, and roux-less cream sauce is made with a base of sautéed fresh garlic, savory chicken broth, and a touch of milk. The final richness and creaminess come from stirring in both Parmesan and mozzarella cheese at the end.
- The Pasta & Broccoli: A fun, bite-sized pasta shape like bow-ties is perfect for catching the creamy sauce. The recipe cleverly uses a fantastic shortcut of roasting the broccoli florets on the same sheet pan as the chicken, which infuses them with flavor and saves you a dish.
Step-by-Step to the Best Garlic Parmesan Chicken Pasta
This elegant meal comes together in a few simple, parallel stages.
Step 1: The Sheet Pan Magic (Bake the Chicken & Broccoli)
Step 1: First, preheat your oven to a hot 450°F (232°C). Spray a large baking sheet with oil.
Step 2: In a small, shallow bowl, mix together the 1/2 cup of breadcrumbs, the 3 tablespoons of grated Parmesan cheese, and the 1 teaspoon of salt.
Step 3: Lightly brush your 4 thin chicken breast halves with 1 tablespoon of the avocado oil. Dip each piece into the breadcrumb mixture, pressing gently to coat it evenly on both sides.
Step 4: Place the coated chicken on one end of your prepared baking sheet.
Step 5: Add your 2-3 cups of broccoli florets to the other side of the pan. Drizzle the broccoli with the remaining 1 tablespoon of oil and a generous pinch of salt and pepper.
Step 6: Bake in the oven for 15 minutes.
Step 7: Carefully remove the sheet pan from the oven. Brush a thin layer of the 1/4 cup of marinara sauce over the top of each piece of chicken and sprinkle with 1/4 cup of the mozzarella cheese. Rotate the broccoli on the pan, and then place the sheet pan back in the oven for about 5 to 7 more minutes, until the chicken is cooked through and the cheese is melted and bubbly.
Part 2: Cook the Pasta and Build the Creamy Sauce
Step 1: While the chicken and broccoli are baking, bring a large pot of heavily salted water to a boil. Cook your 8 ounces of bow-tie pasta according to the package directions until it is al dente. Step 2: In a large sauté pan, melt the 1 tablespoon of butter over a medium heat. Add your 3 teaspoons of minced garlic and toast for 1 to 2 minutes, until it is very fragrant. Step 3: Add the 1/2 cup of chicken broth, the 1/2 cup of milk, the 1 teaspoon of dried sage, and a pinch of salt to the pan. Whisk everything together and let the sauce simmer and cook for about 4 to 5 minutes, until it begins to thicken. Step 4 (The Secret to a Smooth Sauce!): Remove the pan from the heat. Stir in the 1/2 cup of grated Parmesan cheese until it has melted and the sauce is smooth.
Part 3: Combine Everything and Serve
Step 1: Add your cooked and drained pasta to the skillet with the sauce. Step 2: Add in the remaining 1/2 cup of shredded mozzarella cheese and your roasted broccoli from the sheet pan. Stir everything together until the pasta and the broccoli are beautifully and generously coated in the luscious, creamy sauce. Add the creamy broccoli pasta to each of your plates and top with a beautiful, crispy Parmesan chicken breast. Enjoy immediately!
Garlic Parmesan Chicken Pasta (with Crispy Baked Chicken!)
A complete and comforting pasta dinner featuring crispy Parmesan-crusted chicken, roasted broccoli, and a creamy garlic-Parmesan sauce. This recipe involves baking chicken cutlets, coated in a breadcrumb and Parmesan mixture, on a sheet pan alongside broccoli florets. While the chicken and broccoli roast, bow-tie pasta is cooked and a simple, creamy garlic-Parmesan sauce is made on the stovetop. The final dish combines the creamy pasta and roasted broccoli, served with the crispy chicken on top.
Ingredients
- For the Parmesan Chicken & Broccoli:
- 2 medium chicken breasts, sliced in half lengthwise to make 4 cutlets
- 1/2 cup breadcrumbs
- 3 Tablespoons grated Parmesan cheese
- 1 teaspoon salt
- 2 Tablespoons avocado oil or melted butter, divided
- 2-3 cups broccoli florets
- 1/4 cup marinara sauce
- 3/4 cup shredded mozzarella cheese, divided
- For the Garlic Parmesan Pasta:
- 8 ounces bow-tie pasta
- 1 Tablespoon butter
- 3 teaspoons minced garlic
- 1/2 cup chicken broth
- 1/2 cup milk
- 1 teaspoon dried sage or parsley
- Salt, to taste
- 1/2 cup grated Parmesan cheese
Instructions
- Roast the Chicken and Broccoli: Preheat the oven to 450°F. Spray a large baking sheet with oil.
- In a shallow bowl, mix the breadcrumbs, 3 tablespoons of Parmesan cheese, and 1 teaspoon of salt.
- Brush the chicken cutlets with 1 tablespoon of avocado oil, then dip them into the breadcrumb mixture to coat both sides. Place the chicken on one end of the prepared baking sheet.
- Toss the broccoli florets with the remaining 1 tablespoon of oil and salt to taste, and spread them on the other side of the pan.
- Bake for 15 minutes.
- Remove the pan from the oven. Brush the marinara sauce and sprinkle 1/4 cup of mozzarella cheese on the chicken breasts. Toss the broccoli, then return the sheet pan to the oven for another 5-7 minutes, until the chicken is cooked through and the cheese is melted.
- Cook the Pasta and Sauce: While the chicken is baking, cook the pasta according to the package directions. Drain and set aside.
- In a large sauté pan over medium heat, melt the butter. Add the minced garlic and toast for 1-2 minutes until fragrant.
- Add the chicken broth, milk, sage, and salt. Whisk for 4-5 minutes until the sauce begins to thicken.
- Remove the pan from the heat and stir in the 1/2 cup of grated Parmesan cheese until smooth.
- Add the cooked pasta to the sauce, stirring until evenly coated.
- Mix in the remaining 1/2 cup of mozzarella cheese and the roasted broccoli.
- Serve the pasta in bowls, topped with a Parmesan chicken cutlet.
Notes
- This is a complete meal with protein, vegetables, and a starch, with the main components efficiently cooked at the same time.
- The chicken and broccoli are roasted together on the same sheet pan for easy cleanup.
- The creamy garlic-Parmesan sauce for the pasta is made on the stovetop while the other components are in the oven.
Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast and impressive weeknight meal, you can get a head start by preparing your breadcrumb coating and chopping your broccoli up to a day in advance.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. For the best result, it is a great idea to store the crispy chicken separately from the creamy pasta to help it maintain some of its texture.
- Reheating: The best way to reheat this dish is to gently warm the creamy pasta in a skillet on the stovetop over a low heat with a splash of milk or broth. The chicken can be reheated in an air fryer or an oven to help re-crisp its coating.
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Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a truly crispy, oven-baked chicken crust?
There are two main secrets! First, make sure you pat your chicken completely dry before you brush it with oil. Second, be sure to cook it in a very hot oven (450°F is perfect). The high heat is the key that will quickly toast the breadcrumbs and the cheese into a beautiful, deep golden-brown, and crunchy crust, without overcooking the thin chicken cutlet.
Q2: How do you make a creamy Parmesan sauce that doesn’t become grainy or clumpy?
The secret is to use freshly grated Parmesan from a block and to add it to your sauce over a very low heat or off the heat entirely. Pre-shredded, bagged cheeses are coated in starches that will prevent them from melting smoothly. Adding the freshly grated cheese slowly and over a gentle heat is the key that will allow it to melt beautifully into a perfectly smooth and velvety sauce.
Q3: Can I make this dish ahead of time for a party?
This dish is at its absolute creamiest and best when it is served fresh. However, you can save a ton of time by preparing the sauce completely and storing it in the refrigerator. When you are ready to eat, you can simply reheat the sauce gently on the stovetop while you bake your chicken and boil your fresh pasta.
Q4: Can I make this recipe gluten-free?
Yes, it’s very easy to make this recipe gluten-free! Simply be sure to use your favorite brand of a gluten-free pasta (chickpea pasta is a great, high-protein choice!), and substitute the breadcrumbs with a gluten-free breadcrumb or even some finely crushed nut crumbs (like almond flour).
Q5: Can I use chicken thighs instead of chicken breasts?
Of course! Boneless, skinless chicken thighs would be absolutely delicious in this recipe and are even more juicy and flavorful than chicken breasts. You will just need to increase the baking time by a few minutes to ensure they are cooked all the way through.