Quick Garlic Parmesan Chicken Pasta (Printer-Friendly)

Tender chicken and garlic meld with creamy Parmesan and pasta in a simple, flavorful dish.

# What You Need:

→ Poultry

01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), cut into bite-sized pieces

→ Pasta

02 - 10 oz penne or rotini pasta

→ Dairy

03 - ½ cup freshly grated Parmesan cheese (about 2 oz)
04 - ½ cup heavy cream (120 ml)
05 - 2 tbsp unsalted butter (30 g)

→ Vegetables & Aromatics

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

→ Stock & Seasonings

09 - 3 cups low-sodium chicken broth (700 ml)
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 - Warm olive oil and butter in a large, deep skillet over medium-high heat until melted and shimmering.
02 - Add chicken pieces, season with salt, pepper, and half of the Italian seasoning. Sauté until golden brown and cooked through, about 4 to 5 minutes. Remove from pan and set aside.
03 - In the same pan, add chopped onion and cook for 2 minutes until softened. Add minced 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 to 12 minutes.
05 - Reduce heat to low. Stir in heavy cream and Parmesan cheese until sauce is creamy and cheese is fully melted.
06 - Return cooked chicken to the skillet, toss to coat, and warm through for 1 to 2 minutes.
07 - Stir in chopped parsley. Adjust seasoning with salt, pepper, and optional crushed red pepper flakes to taste.
08 - Serve immediately, garnished with additional Parmesan and parsley.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, which means less cleanup and more time enjoying dinner instead of washing dishes.
  • The pasta absorbs the chicken broth directly, so every bite tastes intentionally seasoned rather than plain.
  • From start to finish, it's genuinely 30 minutes, making it the kind of meal you can pull off even on your most chaotic evenings.
02 -
  • Don't skip removing the chicken after it's cooked—leaving it in as you add broth and pasta risks overcooking it into rubbery sadness.
  • Freshly grated Parmesan matters more here than anywhere else because the heat needs to melt it smoothly into the cream without seizing up into grainy clumps.
  • Stir the pasta occasionally while it simmers so it cooks evenly and doesn't clump into one cheesy mass at the bottom of the pan.
03 -
  • Don't walk away while the pasta simmers—stir it every minute or so to prevent sticking and ensure even cooking, which takes almost no effort but makes all the difference.
  • If the sauce looks too thin before you add the cream, you can let it simmer a bit longer to reduce slightly, or if it looks too thick, a splash of broth loosens it right up.
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