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Garlic Parmesan Chicken and Pasta Recipe

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4.4 from 3 reviews

This Garlic Parmesan Chicken and Pasta recipe offers a creamy, savory one-pan meal perfect for a quick weeknight dinner. Tender chicken breasts seasoned with Italian herbs are seared to perfection and combined with al dente pasta cooked right in a flavorful garlic-parmesan sauce enriched with cream, butter, and fresh parsley. The result is a comforting, rich dish that’s simple to prepare in just 35 minutes.

Ingredients

Chicken

  • 1 tbsp avocado oil (or olive oil)
  • 1 lb boneless, skinless chicken breast (butterflied or beaten 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 (regular, gluten free, or protein pasta)
  • 2 cups chicken broth
  • 1 cup finely grated Parmesan cheese
  • ½ cup heavy cream
  • 2 tbsp chopped fresh parsley

Instructions

  1. Season the chicken: In a small bowl, combine Italian seasoning, paprika, salt, and pepper. Pat the chicken breasts dry and rub both sides thoroughly with the seasoning mixture.
  2. Cook the chicken: Heat a large pan over medium heat. Once hot, add 1 tbsp avocado oil. Place the seasoned chicken breasts in the pan and cook for 3-5 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside to rest.
  3. Sauté onion and garlic: Reduce heat to medium-low. Add 1 tbsp avocado oil and butter to the pan. Add diced onion and season with a pinch of salt. Cook, stirring occasionally, for about 3 minutes until onions become tender and translucent. Add minced garlic and cook for an additional minute until fragrant.
  4. Deglaze and cook pasta: Pour in chicken broth, scraping the bottom of the pan to loosen browned bits. Bring broth to a light boil, then add dry penne pasta, stirring to ensure the pasta is submerged.
  5. Simmer pasta: Cover the pan and cook for about 10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
  6. Finish the sauce: Turn off the heat. Stir in grated Parmesan cheese, heavy cream, and chopped parsley. Mix until the cheese melts and the sauce thickens slightly. Taste and adjust seasoning with salt and pepper as needed.
  7. Combine and serve: 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

  • Use avocado or olive oil interchangeably based on your preference.
  • Butterflying the chicken breasts ensures even cooking and quick searing.
  • Adjust the amount of garlic to taste for more or less intensity.
  • For a lighter version, substitute heavy cream with half-and-half or milk, keeping in mind the sauce may be less rich.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
  • This recipe can easily be made gluten-free by using gluten-free pasta.

Find it online: https://dishcooks.com/garlic-parmesan-chicken-and-pasta-recipe/