Name: Garlic Parmesan Chicken Pasta
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1 lb boneless, skinless chicken breasts (butterflied or pounded to ~½-inch thick); 1 tbsp Italian seasoning; ½ tsp paprika; Salt & pepper, to taste; 1 tbsp avocado oil (or olive oil) Whatever you’ve got works fine; 1 tbsp avocado oil (or olive oil); 1 tbsp unsalted butter Don’t skip this – it matters; ½ jumbo yellow onion (≈1 cup), diced; 4–6 cloves garlic, minced Go with 6 unless you hate your family; 8 oz dry penne pasta Rigatoni works too if that’s what’s in your pantry; 2 cups chicken broth The good stuff, not water with sadness; 1 cup finely grated Parmesan cheese Fresh only – trust me on this one; ½ cup heavy cream; 2 tbsp chopped fresh parsley

Description

This one-pan garlic parmesan chicken pasta features tender seasoned chicken and perfectly cooked penne in a rich, creamy garlic parmesan sauce. Made with simple ingredients in just 35 minutes, it’s the ultimate comfort food for busy weeknights.

Ingredients

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For the Chicken

1 lb boneless, skinless chicken breasts (butterflied or pounded to ~½-inch thick)
1 tbsp Italian seasoning
½ tsp paprika
Salt & pepper, to taste
1 tbsp avocado oil (or olive oil) Whatever you’ve got works fine

For the Pasta & Sauce

1 tbsp avocado oil (or olive oil)
1 tbsp unsalted butter Don’t skip this – it matters
½ jumbo yellow onion (≈1 cup), diced
4–6 cloves garlic, minced Go with 6 unless you hate your family
8 oz dry penne pasta Rigatoni works too if that’s what’s in your pantry
2 cups chicken broth The good stuff, not water with sadness
1 cup finely grated Parmesan cheese Fresh only – trust me on this one
½ cup heavy cream
2 tbsp chopped fresh parsley

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Instructions

Step 1: Get That Chicken Ready

Dry off your chicken with paper towels – wet chicken won’t brown. Mix up your seasonings and rub them all over. Heat your pan over medium and add oil. Drop in chicken and DO NOT TOUCH IT. Seriously. Cook 3-5 minutes per side until it’s golden and hits 165°F inside. Take it out and let it rest.

Pro Tip: I know you want to poke and flip that chicken, but resist! My husband does this and wonders why his chicken looks grey instead of golden. Let it be.

Step 2: Build Your Base

Same pan, lower heat. Add oil and butter, then your diced onion with some salt. Cook maybe 3 minutes until it gets soft. Throw in garlic and cook just one minute. Your kitchen should smell incredible right now.

Step 3: Pasta Time

Pour in chicken broth and scrape up all those brown bits – that’s flavor gold right there. Bring it to a boil, add your pasta, cover it up. Cook about 10 minutes, stirring sometimes, until pasta has some bite left.

Pro Tip: Pasta keeps cooking even off heat, so slightly underdone is perfect. You want al dente, not mushy mess.

Step 4: Make It Creamy

Take the pan OFF the heat first – this is crucial. Stir in parmesan, cream, and parsley until it gets all creamy. Taste it and add salt and pepper. If it seems thick, add a splash of that starchy pasta water.

Step 5: Put It All Together

Slice up your chicken and toss it back in with everything. Mix it around until it’s all coated and heated through. Serve immediately because this stuff waits for no one.

Notes

Pound that chicken to even thickness or some parts will be leather while others are still pink. I put mine between plastic wrap and go to town with my rolling pin. Very therapeutic after a long day.

Let chicken rest after cooking – those juices need time to settle back in. Meanwhile, start your onions. Perfect timing.

If you want restaurant vibes, use half chicken broth and half white wine. The wine cooks off but leaves this amazing depth.

Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: One-Pan
Cuisine: Italian-American

Nutrition

Serving Size: 1/4 of recipe
Calories: 485
Sugar: 4g
Sodium: 890mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 32g
Cholesterol: 95mg