Highlight
Whenever I'm hungry for something super cozy, nothing quite hits like a bowl of creamy Garlic Parmesan Chicken pasta. The chicken turns out juicy, the noodles are perfectly soft, and the sauce is so rich and smooth you'd think you grabbed takeout from a fancy spot. Best part? You just need one pan and a little time. It's rescued my weeknight dinners more than a few times!
The very first time this came together, silence took over as soon as everyone took a bite. No wonder it's a must-make for hectic weekdays and fun weekends around here!
Creamy Ingredients List
- Heavy cream: The real game changer for that thick, rich texture. Don’t swap for half and half if you want creamy results
- Fresh parsley, chopped: Flat leaf is best if you have it. Chop up a generous handful for a pop of color
- Fresh garlic: Don’t hold back with the cloves. Go for heavy, tight bulbs for loads of flavor
- Dry penne pasta: Penne’s perfect, but honestly, any pasta shape in your pantry will do. Gluten-free or high-protein pasta works here
- Yellow onion, large: Go for one that feels dense and has crackly skin. Dice it small so it softens right into the sauce
- Chicken broth: It thickens everything and cooks the noodles. Use low-salt broth so you can tweak the flavor
- Boneless skinless chicken breasts: Choose similar sized pieces so they cook up at the same speed. You can flatten them for extra juicy bites
- Avocado or olive oil: Just use a light oil for that golden chicken and soft onions. Pick something neutral so garlic stands out
- Kosher salt and black pepper: Crack fresh pepper and sprinkle in kosher salt right before you toss it in for zing
- Parmesan cheese, grated: Don’t be tempted with pre-grated cheese. Grate yours from a block and toss it in fresh for melt and flavor
- Paprika: Just a bit for some red color and subtle warmth—make sure it’s fresh
- Italian seasoning: Pick one heavy on oregano, thyme, and basil for the brightest blend
Easy Instructions
- Slice and Mix Chicken:
- Rub the chicken with a mix of Italian herbs, paprika, salt, and pepper after drying it off. Let the flavors soak in while you heat your pan
- Get the Chicken Golden:
- Drizzle some oil in a big skillet on medium heat. Drop in the chicken and let each side brown for three to five minutes. Take it off once it hits 165 and give it a rest
- Build the Sauce Base:
- Add more oil and a chunk of butter to the pan over medium low. Toss in diced onion and a little salt, cooking until soft and see-through, then stir in minced garlic and let that cook just a minute
- Pasta Time:
- Pour in your broth, scraping up all the tasty browned bits. Once it’s simmering, bury your uncooked pasta in the liquid
- Let Pasta Cook:
- Clamp on a tight lid and cook for roughly ten minutes, stirring it during the process. Give the pasta a test taste to make sure it's just firm and not mushy
- Make it Creamy:
- Switch off the heat. Toss in parmesan, heavy cream, and parsley. Stir until it all melts together and gets glossy. Taste it, then sprinkle in more salt and pepper if you feel like it
- Bring it All Together:
- Slice the warm chicken into strips, then toss it back in with the pasta. Mix so everything’s coated and serve while it’s nice and hot. Add extra parsley or parmesan if you’re feeling fancy
Highlight
Honestly, freshly grated parmesan is a serious upgrade here. The flavor and that gorgeous melt leave the bagged stuff in the dust. At my place, it turns into a race for who can grate the most parmesan—and it’s always worth it!
How to Store Leftovers
Wait until it cools down, then move to a container with a tight lid. Pop it in the fridge for up to three days. Freezing? Ladle portions into single servings and stash for up to a month. Creamy sauce might get thicker the next day, but loosen it up with a splash of broth or cream when you reheat
Switch It Up
Love dark meat? Use chicken thighs instead of breast. Want to make it lighter? Try half and half rather than heavy cream. Any pasta shape can join the party, so grab whatever’s in your cupboard. Best you’ve got for parmesan is the pre-shredded type? Add it slowly and mix, so it melts in smooth
Ideas for Serving
I go for a zingy salad with lots of lemon or sometimes roast some asparagus on the side. Can’t skip garlic bread for scooping up all that sauce! If you want to get fancy, sprinkle on some toasted pine nuts right before digging in
A Little Background
This dish comes right out of Italian American kitchens. Classic Italian pasta magic: use simple, everyday stuff and treat it with a little care for seriously bold flavors. One pan dinners are a lifesaver in busy homes, which is probably why this kind of shortcut is forever popular
Recipe FAQs
- → Any pasta besides penne work here?
Rotini or rigatoni soak up the sauce great, and gluten-free pasta's totally fine too if you like.
- → Can I use parmesan that’s already shredded?
You'll get the smoothest sauce if you grate your own parmesan from a block. The pre-shredded stuff can get chunky or not melt as nicely.
- → How do I keep my chicken from getting tough?
Slice or pound your chicken so it’s the same thickness, that way it cooks evenly. Don’t cook it too long—just enough to keep it juicy.
- → Is there a swap for heavy cream?
You can use half-and-half or milk plus a bit more parmesan. The sauce might not be as thick or rich though.
- → Can I prep this meal ahead of time?
Store it in the fridge and warm it up soft and slow with a little cream or broth. That’ll bring back the sauce’s smoothness.
- → What goes well on the side?
Grab a handful of salad greens or bake some veggies on the side—they match the creamy, cheesy pasta perfectly.