Quick Garlic Parmesan Chicken Pasta (Printable)

Tender chicken cooked with garlic and Parmesan in a creamy sauce, paired with perfectly al dente pasta.

# Ingredient List:

→ Poultry

01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces

→ Pasta

02 - 10 oz penne or rotini pasta

→ Dairy

03 - ½ cup freshly grated Parmesan cheese
04 - ½ cup heavy cream
05 - 2 tbsp unsalted butter

→ Vegetables & Aromatics

06 - 4 cloves garlic, minced
07 - 1 small onion, finely chopped
08 - 2 tbsp fresh parsley, chopped

→ Stock & Seasonings

09 - 3 cups low-sodium chicken broth
10 - 1 tsp Italian seasoning
11 - ½ tsp crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste

→ Oil

13 - 1 tbsp olive oil

# Directions:

01 - Heat olive oil and butter in a large, deep skillet over medium-high heat.
02 - Add chicken pieces, season with salt, pepper, and half of the Italian seasoning. Sauté until golden and fully cooked, about 4–5 minutes. Remove chicken from the skillet and set aside.
03 - In the same skillet, add onion and sauté for 2 minutes until softened. Add garlic and cook for 1 minute until fragrant.
04 - Pour in chicken broth and bring to a boil. Stir in uncooked pasta, reduce heat to medium, and simmer uncovered, stirring occasionally, until pasta is al dente and most liquid is absorbed, about 10–12 minutes.
05 - Reduce heat to low. Stir in heavy cream and Parmesan cheese until the sauce is creamy and cheese has melted.
06 - Return cooked chicken to the skillet, toss to coat, and heat through for 1–2 minutes.
07 - Stir in chopped parsley and adjust seasoning with salt, pepper, and red pepper flakes if desired. Serve hot, garnished with additional Parmesan and parsley.

# Expert Tips:

01 -
  • It's a complete meal that actually comes together in one pan, which means minimal cleanup and maximum peace of mind on busy nights.
  • The chicken stays tender, the pasta absorbs all those garlicky, creamy flavors, and somehow it tastes like you spent way more time on it than you actually did.
02 -
  • The pasta goes in raw and cooks directly in the broth—don't drain it separately or you'll miss out on the one-pan magic and lose all that starchy, flavorful liquid.
  • Watch the heat when you add the cream and cheese; too high and the cream will break, too low and it takes forever to meld into something glossy.
03 -
  • Taste the sauce as you build it rather than waiting until the end—Italian seasoning, salt, and pepper all contribute differently, and you can adjust as you go instead of trying to fix it afterward.
  • The starchy pasta water that remains in the skillet is actually helping you create an emulsion with the cream and cheese, so don't feel like you need to drain every drop.
Go Back