Description
This Garlic Parmesan Chicken and Pasta recipe is a creamy, flavorful one-pan dish perfect for a satisfying weeknight dinner. Tender chicken breasts are pan-seared with Italian seasoning and paprika, then combined with al dente penne pasta cooked in a rich garlic-parmesan cream sauce. The addition of fresh parsley adds a bright finish to this comforting and delicious meal.
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 (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. In a small bowl, mix Italian seasoning, paprika, salt, and pepper. Rub this seasoning mixture onto both sides of the chicken. Heat 1 tablespoon of avocado or olive oil in a large pan over medium-high heat. Cook the chicken breasts for 3-5 minutes per side, until the internal temperature reaches 165°F and the chicken is golden brown. Remove the chicken from the pan and set aside to rest.
- Prepare the Pasta: In the same pan, add another tablespoon of avocado or olive oil and 1 tablespoon of unsalted butter. Add the diced yellow onion and sauté over medium heat until translucent and tender, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant. Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Stir in the dry penne pasta, cover the pan with a lid, and cook for about 10 minutes, or until the pasta is al dente and most of the liquid is absorbed.
- Finish the Dish: Reduce the heat to low and stir in the grated parmesan cheese, heavy cream, and chopped parsley. Stir continuously until the sauce thickens and becomes creamy. Slice the cooked chicken breasts into strips or bite-sized pieces, add them back to the pan with the pasta, and gently toss everything together until combined and heated through. Serve immediately for best flavor and texture.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but sauce may be less rich.
- Use gluten-free pasta if you need to make this dish gluten-free.
- Butterflied chicken breasts cook more evenly and quickly.
- Feel free to swap penne with rigatoni or other short pasta shapes.
- Leftovers can be stored in the refrigerator for up to 3 days and are delicious reheated gently on the stovetop.
