Description
This Garlic Parmesan Chicken and Pasta recipe is a creamy, flavorful one-pan dish perfect for a quick weeknight dinner. Juicy seasoned chicken breasts are seared to perfection, then combined with tender penne pasta cooked right in a savory garlic parmesan cream sauce. The dish is enriched with butter, heavy cream, and freshly grated parmesan cheese, finished with fresh parsley for a pop of color and freshness. Ready in just 35 minutes and serving four, this comforting meal offers a beautiful balance of protein, carbs, and rich flavors all in one skillet.
Ingredients
Chicken:
- 1 tbsp avocado oil (or olive oil)
- 1 lb boneless, skinless chicken breast (butterflied or beaten down to about ½” thickness)
- 1 tbsp Italian seasoning
- ½ tsp paprika
- Salt & pepper (to taste)
Sauce and Pasta:
- 1 tbsp avocado oil (or olive oil)
- 1 tbsp unsalted butter
- ½ jumbo yellow onion (diced, 1 cup)
- 4-6 large cloves garlic (minced)
- 8 oz dry penne pasta (normal, gluten free, or protein pasta)
- 2 cups chicken broth
- 1 cup finely grated parmesan cheese
- ½ cup heavy cream
- 2 tbsp chopped parsley
Instructions
- Season the chicken: In a small bowl, mix together the Italian seasoning, paprika, salt, and pepper. Pat the chicken dry with paper towels, then rub both sides evenly with the seasoning mixture to ensure full flavor.
- Cook the chicken: Heat a large pan over medium heat. Once hot, add 1 tbsp avocado oil. Place the seasoned chicken breasts in the pan and cook for 3-5 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside to rest while you prepare the pasta and sauce.
- Sauté onion and garlic: Reduce the heat to medium-low and add the remaining avocado oil and butter to the same pan. Add the diced onion, season with a pinch of salt, and cook for about 3 minutes, stirring occasionally, until the onions become translucent and tender. Add the minced garlic and cook for an additional minute, stirring to avoid burning.
- Deglaze and cook pasta: Pour in the chicken broth, scraping the pan with a wooden spoon to loosen any browned bits stuck to the bottom. Bring the broth to a gentle boil, then add the dry penne pasta. Stir to make sure the pasta is fully submerged in the liquid.
- Simmer covered: Cover the pan with a lid and let the pasta cook for 10 minutes or until al dente, stirring occasionally to prevent sticking and ensure even cooking.
- Finish the sauce: Turn off the heat and stir in the finely grated parmesan cheese, heavy cream, and chopped parsley. Mix well until the parmesan is melted and the sauce thickens slightly and becomes creamy. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
- Combine and serve: Slice the cooked chicken into strips and add it back into the pan with the pasta. Toss everything together to combine and thoroughly coat the chicken in the sauce. Serve immediately and enjoy your creamy Garlic Parmesan Chicken and Pasta!
Notes
- Butterflying or pounding the chicken breasts to an even thickness helps them cook evenly and quickly.
- You can substitute avocado oil with olive oil if preferred.
- For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.
- Feel free to use gluten free or protein pasta to suit dietary preferences.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- Adding a pinch of crushed red pepper flakes during cooking adds a spicy kick if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
