Creamy Chicken Garlic Parmesan Pasta (Marry Me Chicken-Style)
This restaurant-quality pasta features tender chicken thighs simmered in a luxuriously creamy garlic Parmesan sauce that clings to every piece of penne. Golden-seared chicken meets aromatic garlic, fresh thyme, and authentic Parmigiano-Reggiano for a weeknight dinner that tastes like pure indulgence. Ready in just 40 minutes, this one-pan wonder delivers maximum flavor with minimal effort.
Prep Time : 15 min
Cook Time : 25 min
Servings : 4
15 min
25 min
4
Ingredients
For the Pasta
• 320g penne or rigatoni pasta — this one on Amazon
• 4g kosher salt
• 180ml pasta water, reserved
For the Chicken
• 500g boneless, skinless chicken thighs, cut into 2cm pieces
• 2g kosher salt
• 2g freshly cracked black pepper
• 15ml extra virgin olive oil
• 15g unsalted butter
For the Creamy Garlic Parmesan Sauce
• 30g unsalted butter
• 40g garlic cloves (about 8 cloves), thinly sliced
• 2g red pepper flakes
• 8g fresh thyme leaves
• 300ml heavy cream (35% fat)
• 180ml whole milk
• 120g Parmigiano-Reggiano, finely grated, plus extra for serving — this one on Amazon
For Finishing
• 1 lemon, zested
• 15g fresh parsley, finely chopped
• 1g freshly cracked black pepper
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.
Directions
- Cook the Pasta
Bring a large pot of water to a rolling boil and add 4g kosher salt. Add 320g penne or rigatoni and cook until 2 minutes shy of al dente according to package directions. Before draining, reserve 180ml pasta water in a heatproof measuring cup. Drain pasta and set aside. - Sear the Chicken
Pat 500g chicken thigh pieces completely dry with paper towels and season generously with 2g salt and 2g black pepper. Heat 15ml olive oil and 15g butter in a large, deep skillet over medium-high heat until butter foams. Add chicken in a single layer, working in batches if necessary. Sear without moving for 3-4 minutes until golden brown, flip and cook another 3-4 minutes until just cooked through (internal temperature 74°C). Transfer to a plate. - Build the Garlic Base
Reduce heat to medium and add remaining 30g butter to the same skillet. Once melted, add 40g sliced garlic and 2g red pepper flakes. Cook, stirring constantly, for 90 seconds until garlic is fragrant and just beginning to turn golden at the edges—watch carefully to prevent burning. Add 8g thyme leaves and cook for 15 seconds more. - Create the Creamy Sauce
Pour in 300ml heavy cream and 180ml whole milk. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Simmer for 4-5 minutes until sauce reduces by about one-quarter and coats the back of a spoon. Remove from heat and gradually whisk in 120g grated Parmigiano-Reggiano in three additions to ensure smooth melting. The sauce should be creamy and glossy. - Finish the Pasta
Return chicken and any accumulated juices to the skillet. Add the undercooked pasta directly to the sauce along with 60ml reserved pasta water. Return to medium heat and toss continuously for 2-3 minutes, allowing the pasta to finish cooking in the sauce and absorb the creamy coating. Add more pasta water 30ml at a time if needed—the sauce should cling luxuriously to each piece of pasta. - Garnish and Serve
Remove from heat and stir in lemon zest, half of the 15g chopped parsley, and remaining 1g black pepper. Taste and adjust salt if needed. Divide among four warmed bowls. Garnish with remaining parsley and extra Parmigiano-Reggiano. Serve immediately while the sauce is creamy and flowing.
*Notes :
- Chicken thighs stay more succulent than breasts in this preparation, but if using chicken breasts, reduce cooking time by 1-2 minutes and slice thinner to prevent drying.
- The key to silky sauce is removing from heat before adding Parmigiano-Reggiano and whisking it in gradually—high heat can cause the cheese to separate and become grainy.
- This pasta is best served immediately as cream sauces thicken upon standing. If you have leftovers, reheat gently with a splash of milk or pasta water to restore the creamy consistency.
Nutrition Facts
( per serving )
Calories
~935 kcal
Protein
48 g
Fat
56 g
Carbs
66 g
Calories
~935 kcal
Protein
48 g
Fat
56 g
Carbs
66 g
Related Recipes
Related Recipes
Austrian Pork Schnitzel
Crispy-coated pork cutlets pounded thin and fried golden in the classic Viennese tradition.
Pomelo Green Iced Tea
Clean green tea infused with pomelo depth, lightly honeyed, salt-kissed, aromatic, and quietly complex.
Pan-Seared Cod
Flaky cod with golden crust, finished in garlic butter with lemon, capers, and fresh parsley.
You might also like
You might also like
Beef Burrito Rice Bowl
Loaded beef burrito bowl with cilantro-lime rice, black beans, and fresh toppings in 40 minutes.
Asian Pulled Pork Rice Bowl
Braised pork shoulder glazed and served over rice with pickled vegetables and sriracha mayo.
Creamy Mushroom Garlic Pasta
Creamy Parmesan pasta with caramelized mixed mushrooms, garlic, and fresh herbs in 35 minutes.
Creamy Chicken Garlic Parmesan Pasta (Marry Me Chicken-Style)
Ingredients
Method
- Bring a large pot of water to a rolling boil and add 4g kosher salt. Add 320g penne or rigatoni and cook until 2 minutes shy of al dente according to package directions. Before draining, reserve 180ml pasta water in a heatproof measuring cup. Drain pasta and set aside.
- Pat 500g chicken thigh pieces completely dry with paper towels and season generously with 2g salt and 2g black pepper. Heat 15ml olive oil and 15g butter in a large, deep skillet over medium-high heat until butter foams. Add chicken in a single layer, working in batches if necessary. Sear without moving for 3-4 minutes until golden brown, flip and cook another 3-4 minutes until just cooked through (internal temperature 74°C). Transfer to a plate.
- Reduce heat to medium and add remaining 30g butter to the same skillet. Once melted, add 40g sliced garlic and 2g red pepper flakes. Cook, stirring constantly, for 90 seconds until garlic is fragrant and just beginning to turn golden at the edges—watch carefully to prevent burning. Add 8g thyme leaves and cook for 15 seconds more.
- Pour in 300ml heavy cream and 180ml whole milk. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Simmer for 4-5 minutes until sauce reduces by about one-quarter and coats the back of a spoon. Remove from heat and gradually whisk in 120g grated Parmigiano-Reggiano in three additions to ensure smooth melting. The sauce should be creamy and glossy.
- Return chicken and any accumulated juices to the skillet. Add the undercooked pasta directly to the sauce along with 60ml reserved pasta water. Return to medium heat and toss continuously for 2-3 minutes, allowing the pasta to finish cooking in the sauce and absorb the creamy coating. Add more pasta water 30ml at a time if needed—the sauce should cling luxuriously to each piece of pasta.
- Remove from heat and stir in lemon zest, half of the 15g chopped parsley, and remaining 1g black pepper. Taste and adjust salt if needed. Divide among four warmed bowls. Garnish with remaining parsley and extra Parmigiano-Reggiano. Serve immediately while the sauce is creamy and flowing.