Description
This Garlic Parmesan Chicken and Pasta recipe combines tender, juicy chicken breasts with a creamy, cheesy pasta infused with garlic and Italian herbs. Perfectly cooked penne pasta simmers in a savory chicken broth sauce enriched with freshly grated Parmesan, heavy cream, and fragrant parsley. Ideal for an easy weeknight dinner, this dish balances rich flavors with simple ingredients for a comforting and satisfying meal.
Ingredients
Units
Scale
For the Chicken:
- 1 tbsp avocado oil or olive oil
- 1 lb boneless, skinless chicken breast, butterflied or beaten to about 1/2" thickness
- 1 tbsp Italian seasoning
- 1/2 tsp paprika
- Salt & pepper to taste
For the Pasta:
- 1 tbsp avocado oil or olive oil
- 1 tbsp unsalted butter
- 1/2 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
- 1/2 cup heavy cream
- 2 tbsp chopped parsley
Instructions
- Season the chicken: In a small bowl, combine Italian seasoning, paprika, salt, and pepper. Pat the chicken breasts dry, then rub the seasoning mixture evenly onto both sides of the chicken.
- Cook the chicken: Heat 1 tbsp avocado oil in a large pan over medium heat. Once hot, add the seasoned chicken and cook for 3-5 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken from the pan and set it aside to rest.
- Sauté onions and garlic: Reduce heat to medium-low and add another tablespoon of avocado oil and the butter. Add the diced onion, season with salt, and cook, stirring occasionally, for about 3 minutes until the onion becomes translucent and tender. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
- Deglaze and add pasta: Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to loosen browned bits. Bring the broth to a light boil. Add the dry penne pasta and stir well to ensure the pasta is fully submerged in the broth.
- Cook pasta: Cover the pan with a lid and cook on medium-low heat for about 10 minutes, or until the pasta is al dente and most of the liquid is absorbed.
- Create the sauce: Turn off the heat. Stir in the finely grated Parmesan cheese, heavy cream, and chopped parsley until the cheese melts and the sauce becomes warm and slightly thickened. Taste and adjust salt and pepper as needed.
- Combine chicken and pasta: Slice the rested chicken into strips and add it back into the pan with the pasta. Toss gently to combine all ingredients. Serve immediately and enjoy your creamy garlic Parmesan chicken pasta!
Notes
- It’s best to freshly grate your own Parmesan cheese instead of using pre-grated store-bought, as freshly grated cheese melts more smoothly and avoids clumping.
- Use the smallest holes on your grater to achieve very finely grated Parmesan for the best sauce texture.
- If you prefer a lighter dish, reduce the heavy cream or substitute with half-and-half, but this will slightly change the richness of the sauce.
- You can swap avocado oil for olive oil depending on your preference or what’s available in your pantry.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 560 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 110 mg
