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Garlic Parmesan Chicken and Pasta Recipe

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This Garlic Parmesan Chicken and Pasta is a creamy, comforting one-pan meal perfect for busy weeknights. Tender seasoned chicken breasts are seared to juicy perfection, then combined with al dente penne pasta cooked in a flavorful garlic Parmesan sauce enriched with heavy cream and fresh parsley. Ready in just 35 minutes, this hearty dish balances protein and carbs seamlessly, delivering rich taste and satisfying textures in every bite.

  • Total Time: 35 minutes
  • Yield: 4 servings

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, about 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

  1. Season the chicken: In a small bowl, combine Italian seasoning, paprika, salt, and pepper. Pat the chicken breasts dry and rub both sides thoroughly with the seasoning mixture to ensure even flavor.
  2. Cook the chicken: Heat a large pan over medium heat and add 1 tbsp avocado oil. Once hot, add the seasoned chicken breasts. Cook for 3-5 minutes per side until the internal temperature reaches 165°F and the chicken is cooked through. Remove the chicken from the pan and set aside to rest.
  3. Sauté onions and garlic: Lower the heat to medium-low and add the remaining avocado oil and unsalted butter to the pan. Add the diced onion, season lightly with salt, and cook while stirring occasionally for about 3 minutes until the onions are translucent and tender. Add the minced garlic, stir well, and cook for an additional 1 minute to release its aroma.
  4. Deglaze and add pasta: Pour in the chicken broth to deglaze the pan, scraping up all the flavorful browned bits stuck on the bottom. Allow the broth to reach a light boil, then add the dry penne pasta. Stir to fully submerge the pasta in the liquid.
  5. Cook pasta: Cover the pan with a lid and simmer for about 10 minutes or until the pasta is al dente, absorbing the broth and flavors.
  6. Finish the sauce: Turn off the heat, then stir in the finely grated Parmesan, heavy cream, and chopped parsley. Mix well until the Parmesan melts and the sauce thickens slightly to a creamy consistency. Taste and adjust salt and pepper if necessary.
  7. Combine and serve: Slice the rested chicken into strips and add it back into the pan with the pasta. Toss everything gently to combine and distribute the creamy sauce evenly. Serve immediately and enjoy your flavorful meal!

Notes

  • Butterflying or pounding chicken breast to an even thickness ensures even cooking and prevents dryness.
  • You can substitute the heavy cream with half-and-half for a lighter sauce, though it may be less rich.
  • For a gluten-free option, use gluten-free pasta.
  • Freshly grated Parmesan is preferred over pre-grated for better melting and flavor.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://monicarecipes.com/garlic-parmesan-chicken-and-pasta-recipe/