Creamy Garlic Parmesan Chicken Pasta
This creamy garlic parmesan chicken pasta is a rich one-pan dinner made with juicy chicken breast, penne pasta, garlic, Parmesan cheese, and a silky cream sauce. It’s an easy weeknight pasta recipe full of comforting flavor and ready in about 35 minutes.
Ingredients
For the Chicken:
- 500 g chicken breast
- ½ teaspoon salt
- ¼ teaspoon white pepper powder
- 1 tablespoon Italian seasoning
- ½ teaspoon paprika
- 2 tablespoon extra virgin olive oil
For the Pasta:
- 1 yellow onion chopped
- 2 tablespoon butter
- 4 cloves garlic minced
- 500 ml chicken broth
- 200 g penne pasta
- 150 ml heavy cream
- 100 g Parmesan cheese grated
- 2 tablespoon fresh parsley chopped
Instructions
- Season 1 pound (500 g) chicken breast with ½ teaspoon salt, ¼ teaspoon white pepper, 1 tablespoon Italian seasoning, and ½ teaspoon paprika, rubbing the spices evenly on all sides.
- Heat 2 tablespoons extra virgin olive oil in a large deep pan over medium heat. Add the seasoned chicken breasts and cook for 6–7 minutes per side until golden and fully cooked. Transfer to a plate and let rest for 5 minutes, then slice into thin strips or bite-sized pieces.
- In the same pan, melt 2 tablespoons butter over medium heat. Add 1 chopped yellow onion and cook for 3-4 minutes until softened. Add 4 minced garlic cloves and cook for another 1 minute, stirring frequently to avoid burning the garlic.
- Pour in 2 cups (500 ml) chicken broth and bring to a gentle simmer. Add 7 ounces (200 g) penne pasta, stir well, cover, and cook for 7 minutes, stirring occasionally.
- Stir in ⅔ cup (150 ml) heavy cream and cook for 1 minute. Add 1 cup (100 g) grated Parmesan cheese and stir until smooth and creamy.
- Once everything is well combined, sprinkle with 2 tablespoons chopped parsley.
- Gently stir in the sliced chicken and cook everything together for 1 minute to heat through.
- Serve the garlic Parmesan chicken pasta warm, topped with additional Parmesan.
Notes
Fresh Parmesan Melts Better: I like grating the Parmesan fresh because it melts more smoothly into the sauce and creates a creamier finish.
Stir the Pasta Occasionally: While the pasta cooks, I give it a quick stir every few minutes so it cooks evenly and doesn’t stick to the bottom of the pan.
Let the Sauce Rest Briefly: I usually let the pasta sit for 2 minutes before serving because the sauce thickens naturally and clings better to the pasta.
Reheat Gently: I like reheating leftovers over low heat with a splash of broth or cream to keep the sauce smooth and creamy.
Nutrition
Calories: 694kcal | Carbohydrates: 45g | Protein: 45g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 157mg | Sodium: 1358mg | Potassium: 742mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1278IU | Vitamin C: 7mg | Calcium: 380mg | Iron: 2mg
