Creamy Garlic Parmesan Chicken Pasta
This creamy garlic parmesan chicken pasta is a quick one-pan dinner packed with rich, garlicky flavor and tender chicken. Ready in about 35 minutes, it’s perfect for busy weeknights.
Equipment
- Large skillet or pan For one-pan cooking
- Knife For slicing chicken and chopping ingredients
- Cutting board
Ingredients
- 1 tbsp olive oil or avocado oil
- 1 lb boneless skinless chicken breast, butterflied
- 1 tbsp Italian seasoning
- ½ tsp paprika
- salt and pepper to taste
- 1 tbsp olive oil or avocado oil (for pasta)
- 1 tbsp unsalted butter
- ½ jumbo yellow onion, diced
- 4-6 cloves garlic, minced
- 8 oz dry penne pasta
- 2 cups chicken broth
- 1 cup finely grated parmesan cheese
- ½ cup heavy cream
- 2 tbsp fresh parsley, chopped
Instructions
- Season the chicken with Italian seasoning, paprika, salt, and pepper. Heat oil in a pan over medium heat and cook the chicken for 3 to 5 minutes per side until fully cooked. Remove and let it rest.
- In the same pan, add oil and butter. Cook the diced onion over medium low heat until softened, then add minced garlic and cook briefly until fragrant.
- Pour in the chicken broth and scrape up browned bits. Bring to a light boil, then add dry pasta. Ensure pasta is mostly submerged, cover, and cook for about 10 minutes until al dente.
- Turn off heat and stir in parmesan cheese, heavy cream, and parsley until a creamy sauce forms.
- Slice the cooked chicken and return it to the pan. Toss everything together and serve warm.
Notes
Use freshly grated parmesan for the smoothest sauce. Add cream and cheese off heat to prevent curdling. Add a splash of broth when reheating to loosen the sauce.