Description
This Garlic Parmesan Chicken and Pasta recipe is a creamy, flavorful one-pan meal featuring tender chicken breasts cooked with Italian seasoning, combined with al dente penne pasta simmered in a rich parmesan cream sauce. Perfect for weeknight dinners, it comes together quickly and offers a comforting dish that’s both satisfying and easy to prepare.
Ingredients
Scale
Chicken
- 1 tbsp avocado oil (or olive oil)
- 1 lb boneless, skinless chicken breast (butterflied or beaten down to about ½” thickness)
- 1 tbsp Italian seasoning
- ½ tsp paprika
- Salt & pepper (to taste)
Sauce and Pasta
- 1 tbsp avocado oil (or olive oil)
- 1 tbsp unsalted butter
- ½ jumbo yellow onion (diced, about 1 cup)
- 4–6 large cloves garlic (minced)
- 8 oz dry penne pasta (regular, gluten free or protein pasta)
- 2 cups chicken broth
- 1 cup finely grated parmesan cheese
- ½ cup heavy cream
- 2 tbsp chopped parsley
Instructions
- Season the Chicken: In a small bowl, mix together the Italian seasoning, paprika, salt, and pepper. Pat the chicken dry and rub both sides evenly with the seasoning mixture.
- Cook the Chicken: Heat a large pan over medium heat. Once hot, add 1 tbsp of avocado oil. Add the seasoned chicken and cook for 3-5 minutes on each side until the internal temperature reaches 165°F. Remove the chicken from the pan and set aside to rest.
- Sauté Onion and Garlic: Reduce the heat to medium-low. Add remaining avocado oil and butter to the same pan. Add the diced onion and a pinch of salt, cooking for about 3 minutes until translucent and tender. Stir in the minced garlic and cook for 1 more minute to release the aroma.
- Deglaze and Add Pasta: Pour in the chicken broth and scrape the bottom of the pan to lift all the flavorful browned bits. Bring the broth to a light boil, then add the dry penne pasta, stirring to ensure the pasta is fully submerged in the liquid.
- Cook the Pasta: Cover the pan and let it simmer for 10 minutes or until the pasta is al dente, stirring occasionally to prevent sticking.
- Add Cream and Cheese: Turn off the heat. Stir in the finely grated parmesan cheese, heavy cream, and chopped parsley until the cheese melts and the sauce thickens slightly. Adjust salt and pepper to taste.
- Combine and Serve: Slice the rested chicken into strips and add them to the pan with the pasta. Toss gently to combine all the flavors. Serve immediately and enjoy your creamy Garlic Parmesan Chicken and Pasta!
Notes
- For best results, freshly grate your own parmesan cheese using the smallest holes on your grater to ensure it melts smoothly without clumping.
- You can substitute avocado oil with olive oil if preferred.
- Butterflied or evenly pounded chicken breasts ensure quick, even cooking.
- The recipe works well with regular, gluten free, or protein penne pasta depending on your dietary needs.
- If the sauce appears too thick, add a splash of chicken broth or cream to loosen it up.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
