Go Back
Easy Garlic Parmesan Chicken and Pasta Recipe
Ash Tyrrell

Easy Garlic Parmesan Chicken and Pasta Recipe

The first time I tried this Garlic Parmesan Chicken and Pasta recipe, I couldn’t believe how effortless it was to create something so rich and flavorful.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts (butterflied or pounded to ½-inch thick): This ensures the chicken cooks evenly and stays juicy.
  • 1 tablespoon Italian seasoning and ½ teaspoon paprika: These classics provide a robust earthy flavor.
  • Salt and pepper to taste: Essential for seasoning throughout the process.
  • 1 tablespoon avocado oil or olive oil: Perfect for searing because of its high smoke point.
  • 1 tablespoon unsalted butter: Adds richness to the sauce and enhances flavor.
  • ½ large yellow onion diced (roughly 1 cup): Gives the sauce a sweet, savory base.
  • 4-6 cloves garlic minced: The star of the show! Fresh garlic infuses the entire dish.
  • 2 cups chicken broth regular or low-sodium: Enhances flavor while cooking the pasta directly in the broth.
  • 8 ounces penne pasta regular or gluten-free: Penne holds the creamy sauce beautifully.
  • 1 cup finely grated parmesan cheese freshly grated is ideal: Melts smoothly for that creamy, cheesy finish.
  • ½ cup heavy cream: The key ingredient for achieving the velvety sauce.
  • 2 tablespoons fresh parsley chopped (optional): Perfect for a fresh pop of color.

Method
 

  1. Start by ensuring your chicken breasts are about ½-inch thick for even cooking. Use a meat mallet or butterfly larger pieces if needed. Mix the Italian seasoning, paprika, salt, and pepper in a small bowl, then rub generously on both sides of the chicken.
  2. Heat the avocado oil in a large pan over medium heat. Once hot, sear the chicken for 3-5 minutes per side until golden brown and fully cooked. Remove from the pan and set aside to rest.
  3. Reduce the heat to medium-low and melt the butter in the same pan. Add the onions and cook until soft and translucent, about three minutes. Toss in the minced garlic and stir for an additional minute to release its aroma.
  4. Deglaze the pan by pouring in the chicken broth and scraping the flavorful bits from the bottom. Bring to a boil, then add the penne pasta. Stir well to submerge the pasta, cover, and cook for 10 minutes, stirring occasionally, until the pasta is al dente.
  5. With the heat off, stir in the parmesan cheese, heavy cream, and a handful of parsley. Mix until the sauce becomes thick and creamy. Taste and adjust seasoning with salt and pepper.
  6. Slice the cooked chicken into strips and toss it back into the pan with the pasta and sauce. Stir gently to coat everything evenly. Serve immediately, garnished with extra parsley and parmesan, if desired.

Notes

  • Use freshly grated parmesan cheese to avoid clumps in the sauce. Pre-shredded cheese won’t melt as smoothly.
  • Don’t rush the chicken sear; the golden crust adds incredible flavor.
  • Cook pasta directly in the broth for deeper flavor absorption. Avoid adding water unless absolutely necessary.
  • Turn off the heat before adding cream and cheese to prevent curdling.
  • Adjust consistency as needed with a splash of broth or cream if the sauce becomes too thick.