Garlic Parmesan Chicken and Pasta

4.93 from 38 votes

This Garlic Parmesan Chicken and Pasta is an easy yet restaurant-worthy dinner. With an irresistibly rich and creamy sauce and tender chicken, this will quickly become your new favorite pasta dish. The best part...it's all made in one pan, in just about 30 minutes so you can enjoy it even on the weeknights when the comfort food craving hits.

Servings people

Prep Time 5

Cook Time 30

Total Time 35

Equipment

cutting board
knife
small bowl
large pan with lid
tongs
spatula

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
½ tsp paprika
salt & pepper to taste

For the Pasta:

1 tbsp avocado oil or olive oil
1 tbsp unsalted butter
½ jumbo yellow onion diced (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

In a small bowl, mix together the italian seasoning, paprika, salt & pepper. Pat the chicken dry and then rub both sides with the seasoning mixture.
1 tbsp italian seasoning, ½ tsp paprika, salt & pepper, 1 lb boneless, skinless chicken breast
Bring a large pan to medium heat. Once hot, add avocado oil. Then, add seasoned chicken and cook for 3-5 minutes per side, until the internal temperature reaches 165F. Remove chicken from the pan and set it aside to rest.
1 tbsp avocado oil
Reduce heat to medium-low and add more avocado oil and butter. Then, add onion and season it with salt. Cook, stirring occasionally, for about 3 minutes, or until beginning to get tender and translucent. Add garlic, stir, and cook for 1 minute longer.
1 tbsp avocado oil, 1 tbsp unsalted butter, ½ jumbo yellow onion, 4-6 large cloves garlic
Deglaze the pan with chicken broth, scraping up all the browned bits stuck to the bottom. Allow the broth to come to a light boil. Then, add the dry pasta and stir to make sure that the pasta is submerged in the broth.
2 cups chicken broth, 8 oz dry penne pasta
Cover the pan and cook for 10 minutes or until the pasta is al-dente.
Turn off the heat and add in the parmesan, heavy cream and parsley. Stir until the parmesan is melted and the sauce is warm and thickened slightly. Taste and adjust salt and pepper as needed.
1 cup finely grated parmesan cheese, ½ cup heavy cream, 2 tbsp chopped parsley
Slice the cooked chicken into strips and add it into the pan along with the pasta. Toss to combine. Then, serve & enjoy!

Video

Notes

*NOTE: It's best to freshly grate your own parmesan cheese instead of using store-bought as it will melt better. Use the smallest holes on your grater to achieve very finely grated parmesan. A few reviewers have mentioned that they had trouble with their parmesan clumping together, but this has never happened to me when using freshly and very finely grated parm!

Calories: 665kcal

Course: Dinner, Main Course

Cuisine: American, Italian

Keyword: Chicken, Cream, Easy Dinner, Garlic, One Pan, Parmesan, pasta

Nutrition