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Easy Garlic Parmesan Chicken Pasta Recipe
Ash Tyrrell

Easy Garlic Parmesan Chicken Pasta Recipe

I recently made this Garlic Parmesan Chicken Pasta, and honestly, it blew me away. The creamy sauce, tender chicken, and perfectly cooked pasta came together effortlessly. I loved that it’s all done in one pan, which makes cleanup a breeze. Every bite felt like a comforting restaurant meal at home
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Boneless skinless chicken breasts – beat or butterfly to ½″ thickness for even cooking.
  • Italian seasoning – adds classic flavor without overpowering the garlic sauce.
  • Paprika – enhances the color and mild smoky taste.
  • Salt & pepper – adjust to taste to balance flavors.
  • Avocado oil – high smoke point for searing chicken perfectly.
  • Unsalted butter – adds richness to the sauce.
  • Yellow onion diced – ½ jumbo onion, for sweetness and depth.
  • Garlic cloves minced – the star ingredient, don’t skimp!
  • Chicken broth – cooks pasta while boosting flavor.
  • Penne pasta – absorbs the sauce well; gluten-free options work too.
  • Heavy cream – creates a creamy luscious texture.
  • Parmesan cheese freshly grated – melts beautifully into the sauce.
  • Fresh parsley chopped – optional, adds freshness and color.

Method
 

  1. I start by flattening the chicken to ½″ thickness so it cooks evenly. Then, I mix Italian seasoning, paprika, salt, and pepper, and rub it onto both sides of the chicken for maximum flavor.
  2. I heat avocado oil in a skillet over medium heat and cook the chicken 3–5 minutes per side until golden and cooked through. Once done, I remove it to rest while making the sauce.
  3. Next, I melt butter with a splash of avocado oil and sauté diced onion until translucent. I add garlic for just a minute to release its aroma without burning.
  4. I pour in chicken broth, scraping up the flavorful browned bits. Then, I add penne, cover, and cook until al dente, letting the pasta soak up all the savory broth.
  5. I stir in heavy cream, freshly grated Parmesan, and parsley. The sauce becomes silky, thick, and full of flavor.
  6. Finally, I slice the rested chicken and toss it back into the pan. Everything combines perfectly for a creamy, hearty meal ready to serve.

Notes

  • I always use freshly grated Parmesan; it melts better than pre-grated.
  • Don’t overcook the chicken; resting it ensures juicy slices.
  • I like to add a pinch of nutmeg to the sauce for a subtle warmth.
  • For extra flavor, I toast the pasta in the pan for a minute before adding broth.