Description
This Garlic Parmesan Chicken and Pasta recipe is a comforting and flavorful dish combining tender, seasoned chicken breasts with a creamy parmesan sauce and perfectly cooked penne pasta. Ready in just 35 minutes, it’s an easy weeknight meal that delivers rich, savory flavors with a touch of Italian seasoning and fresh parsley.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breast (butterflied or beaten down to about ½” thickness)
- 1 tbsp avocado oil or olive oil
- 1 tbsp Italian seasoning
- ½ tsp paprika
- Salt & pepper to taste
Sauce & 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 (normal, 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 and Cook the Chicken: Pat the chicken breasts dry with paper towels. Rub both sides evenly with Italian seasoning, paprika, salt, and pepper. Heat 1 tablespoon of avocado or olive oil in a pan over medium-high heat. Cook the chicken for 3 to 5 minutes per side, until the internal temperature reaches 165°F (74°C) and the chicken is golden brown. Remove from the pan and set aside to rest.
- Prepare the Pasta: In the same pan, add 1 tablespoon of avocado or olive oil and the unsalted butter. Sauté the diced onion and minced garlic until they become soft and fragrant, about 3 to 4 minutes. Pour in the chicken broth and scrape any browned bits from the pan to deglaze. Add the dry penne pasta, cover the pan with a lid, and let it cook for about 10 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.
- Finish the Dish: Reduce the heat to low and stir in the finely grated parmesan cheese, heavy cream, and chopped parsley. Stir gently until the cheese melts and the sauce thickens slightly. Slice the rested chicken breasts into strips or bite-sized pieces, return them to the pan, and gently toss everything together until well combined. Serve immediately while warm.
Notes
- Use gluten-free pasta if you need a gluten-free option.
- Butterflying the chicken breasts helps them cook evenly and quickly.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Adjust garlic quantity based on your preference for garlickiness.
