Quick Garlic Parmesan Chicken Pasta (Printable Version)

One-pan dish combining tender chicken, garlic, creamy Parmesan, and perfectly cooked pasta.

# What You'll Need:

→ Poultry

01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces

→ Pasta

02 - 10 oz penne or rotini pasta

→ Dairy

03 - ½ cup freshly grated Parmesan cheese
04 - ½ cup heavy cream
05 - 2 tbsp unsalted butter

→ Vegetables & Aromatics

06 - 4 cloves garlic, minced
07 - 1 small onion, finely chopped
08 - 2 tbsp fresh parsley, chopped

→ Stock & Seasonings

09 - 3 cups low-sodium chicken broth
10 - 1 tsp Italian seasoning
11 - ½ tsp crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste

→ Oil

13 - 1 tbsp olive oil

# How to Make It:

01 - Warm olive oil and unsalted butter in a large deep skillet over medium-high heat.
02 - Add chicken pieces; season with salt, pepper, and half the Italian seasoning. Sauté until golden and cooked through, about 4 to 5 minutes. Remove chicken and set aside.
03 - In the same skillet, cook onion for 2 minutes until softened, then add garlic and cook 1 minute until fragrant.
04 - Pour in chicken broth and bring to a boil. Stir in uncooked pasta, reduce heat to medium, and simmer uncovered, stirring occasionally, until pasta is al dente and most liquid absorbed, about 10 to 12 minutes.
05 - Reduce heat to low. Stir in heavy cream and Parmesan cheese until sauce is creamy and cheese has melted.
06 - Return chicken to the skillet, toss to coat, and heat through for 1 to 2 minutes.
07 - Stir in chopped parsley. Adjust seasoning with salt, pepper, and optional crushed red pepper flakes.
08 - Serve hot, garnished with extra Parmesan and parsley if desired.

# Expert Tips:

01 -
  • Everything happens in one pan, which means less cleanup and more time to actually enjoy your meal.
  • The pasta drinks up the broth while cooking, creating its own creamy sauce without feeling heavy or overdone.
  • Tender chicken and garlic-infused flavors come together in under 30 minutes, making it realistic for actual busy nights.
02 -
  • Don't skip cooking the pasta directly in the broth—this is what makes the sauce silky and gives you that restaurant quality that seems impossible at home.
  • Add the cream after the pasta is almost done, not before, or the dairy can break if the liquid is still boiling hard.
03 -
  • Grate your Parmesan fresh right before you need it; pre-grated cheese has cellulose that prevents it from melting into a smooth sauce.
  • Use low-sodium broth so you control the salt level and don't end up with a dish that's trying too hard to be a potato chip.
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