Creamy Garlic Parmesan Chicken Pasta
Creamy Garlic Parmesan Chicken Pasta comes together in one skillet with juicy seared chicken, penne cooked in broth, and a silky Parmesan cream sauce. It's a weeknight-friendly dinner that’s both comforting and delicious!
Ingredients
For the 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
- 0.5 tsp paprika
- salt & pepper to taste
For the Pasta
- 1 tbsp avocado oil or olive oil
- 1 tbsp unsalted butter
- 0.5 jumbo yellow onion diced (1 cup)
- 4-6 cloves garlic minced
- 8 oz dry penne pasta normal, gluten free or protein pasta
- 2 cups chicken broth
- 1 cup finely grated parmesan cheese
- 0.5 cup heavy cream
- 2 tbsp chopped parsley
Instructions
- Pat chicken dry and season both sides with Italian seasoning, paprika, salt, and pepper.
- Heat 1 tbsp oil in a large deep skillet over medium-high heat. Sear chicken 4 to 5 minutes per side until golden and 165°F internal temperature. Transfer to a plate.
- Reduce heat to medium. Add remaining 1 tbsp oil and butter to the skillet. Sauté onion with a pinch of salt for 3 to 4 minutes until translucent.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in dry penne and toast for 1 minute, coating it in the fats.
- Pour in 2 cups chicken broth. Bring to a simmer, reduce heat to medium-low, cover, and cook for 10 to 12 minutes, stirring every 2 to 3 minutes, until penne is just al dente and most liquid is absorbed.
- Lower heat to low. Stir in heavy cream and finely grated Parmesan until smooth and glossy, about 1 to 2 minutes.
- Slice the rested chicken and return it to the pan with any juices. Warm for 1 to 2 minutes.
- Stir in chopped parsley. Taste and adjust salt and pepper as needed.
- Let the dish rest for 2 minutes, then serve hot.
Notes
For gluten-friendly, use certified gluten-free penne. For a lighter sauce, swap in half-and-half for the heavy cream. If the pasta needs more liquid, add hot water a few tablespoons at a time. Parmesan melts best when finely grated and added off heat.