Description
This Garlic Parmesan Chicken and Pasta recipe is a creamy, comforting one-pan dish featuring tender seasoned chicken breasts cooked to perfection, combined with penne pasta in a luscious garlic-infused parmesan cream sauce. Perfect for a quick weeknight dinner, it balances rich flavors with simple ingredients and minimal cleanup.
Ingredients
Units
Scale
For the Chicken:
- 1 tbsp avocado oil or olive oil
- 1 lb boneless, skinless chicken breast, butterflied or beaten down to about 1/2" thickness
- 1 tbsp Italian seasoning
- 1/2 tsp paprika
- Salt & pepper to taste
For the Pasta:
- 1 tbsp avocado oil or olive oil
- 1 tbsp unsalted butter
- 1/2 jumbo yellow onion, diced (about 1 cup)
- 4-6 large cloves garlic, minced
- 8 oz dry penne pasta (normal, gluten free, or protein-based)
- 2 cups chicken broth
- 1 cup finely grated parmesan cheese *
- 1/2 cup heavy cream
- 2 tbsp chopped parsley
Instructions
- Season the Chicken: In a small bowl, mix together Italian seasoning, paprika, salt, and pepper. Pat the chicken breasts dry and rub both sides evenly with the seasoning mixture to infuse flavor.
- Cook the Chicken: Heat a large pan over medium heat and add 1 tbsp avocado oil. Place the seasoned chicken breasts into the hot pan and cook for 3-5 minutes on each side until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked. Remove chicken from the pan and let it rest.
- Sauté Onions and Garlic: Reduce heat to medium-low and add another 1 tbsp avocado oil and 1 tbsp unsalted butter to the pan. Add the diced onion and season lightly with salt. Cook, stirring occasionally, for about 3 minutes or until onions become tender and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Deglaze with Chicken Broth: Pour in 2 cups of chicken broth and scrape the bottom of the pan to loosen any browned bits, adding deep flavor to the sauce. Bring the broth to a gentle boil.
- Add Pasta and Cook: Add 8 oz dry penne pasta into the pan, stirring to ensure it’s submerged in the broth. Cover the pan and simmer over medium-low heat for about 10 minutes or until the pasta is al dente, stirring occasionally to prevent sticking.
- Finish the Sauce: Turn off the heat and stir in 1 cup finely grated parmesan cheese, ½ cup heavy cream, and 2 tbsp chopped parsley. Mix until the parmesan melts fully and the sauce becomes creamy and slightly thickened. Taste and adjust salt and pepper as necessary.
- Combine Chicken and Pasta: Slice the rested chicken breasts into strips and fold them into the pasta and sauce in the pan. Toss everything together to combine evenly.
- Serve: Plate the garlic parmesan chicken and pasta immediately while warm. Garnish with additional parsley or parmesan if desired. Enjoy your creamy, flavorful meal!
Notes
- It’s best to freshly grate your own parmesan cheese instead of using pre-grated store-bought Parmesan, as fresh fine grating melts better and prevents clumping.
- Use the smallest holes on your grater for a finely grated parmesan texture that blends smoothly into the sauce.
- Butterflying or pounding the chicken breasts to an even thickness helps them cook evenly and faster.
- You can substitute gluten-free pasta or protein-enriched pasta to accommodate dietary needs.
- For a lighter version, reduce heavy cream or substitute with half-and-half, though the sauce will be less rich.
- Cook pasta covered in the broth to ensure proper cooking and absorption of flavor.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 110 mg
