Description
A quick and comforting creamy garlic Parmesan chicken pasta recipe perfect for busy weeknights, featuring tender chicken, a rich velvety sauce, and simple pantry staples.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 pound / 450g)
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced (about 200g)
- 6 cloves garlic, minced (about 2 tablespoons)
- 1 pound pasta (penne or rigatoni)
- 1 cup low-sodium chicken broth (240ml)
- 1 cup heavy cream (240ml)
- 1 cup freshly grated Parmesan cheese (100g)
- 2 teaspoons Italian seasoning (or dried basil and oregano mix)
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Optional add-ins: 2 cups fresh spinach, 1 cup halved cherry tomatoes, 2 cups cooked diced chicken
Instructions
- Dice the onion, mince the garlic, measure out the broth and cream, and grate the Parmesan cheese.
- Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, about 8-10 minutes. Before draining, scoop out 1 cup of pasta water and set aside. Drain pasta and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Cook chicken about 3-4 minutes per side until golden and cooked through. Remove and let rest, then slice into bite-sized pieces.
- Reduce heat to medium and add remaining 2 tablespoons olive oil. Add diced onion and cook 2-3 minutes until softened. Add minced garlic and red pepper flakes, cooking 1 minute until fragrant without browning.
- Pour in chicken broth and simmer for 2 minutes to reduce slightly. Stir in heavy cream and Italian seasoning. Let sauce simmer 3-4 minutes until slightly thickened. Add reserved pasta water as needed to loosen sauce.
- Remove skillet from heat and gradually stir in grated Parmesan cheese until sauce thickens and becomes creamy. Add pasta water a tablespoon at a time if sauce is too thick.
- Add cooked pasta and sliced chicken to skillet. Toss gently to coat pasta in sauce. Add optional spinach and cherry tomatoes now and let spinach wilt for a minute.
- Serve immediately with extra Parmesan, fresh cracked black pepper, and a drizzle of olive oil. Garnish with fresh basil or parsley if desired.
Notes
[‘Save 1 cup of pasta water before draining to adjust sauce consistency.’, ‘Salt pasta water well to enhance flavor.’, ‘Use freshly grated Parmesan for best melt and flavor.’, ‘Remove skillet from heat before adding cheese to avoid clumping.’, ‘Use room temperature cream to prevent sauce breaking.’, ‘Simmer sauce longer if too thin; add pasta water or cream if too thick.’, ‘Aim for al dente pasta as it finishes cooking in the sauce.’, ‘For an ultra-glossy finish, stir in 1 tablespoon cold butter at the end.’, ‘Leftovers reheat best gently on stovetop with splash of milk or cream.’, ‘Make sauce ahead and store separately for meal prep; cook pasta fresh.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 420
- Sugar: 3
- Sodium: 380
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 48
- Fiber: 2
- Protein: 15
Keywords: creamy garlic Parmesan chicken pasta, quick dinner, weeknight meal, easy pasta recipe, chicken pasta, Parmesan sauce