Description
This Garlic Parmesan Chicken and Pasta recipe is a creamy, flavorful one-pan dish featuring tender chicken breasts seasoned with Italian herbs and paprika, cooked to perfection, and combined with al dente penne pasta simmered in a garlicky parmesan cream sauce. It’s a comforting weeknight meal that’s easy to prepare and sure to satisfy.
Ingredients
Units
Scale
For the Chicken:
- 1 tbsp avocado oil or olive oil
- 1 lb boneless, skinless chicken breast, butterflied or beaten down 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 both sides evenly with the seasoning mixture to ensure full flavor.
- Cook the Chicken: Heat a large pan over medium heat and add 1 tbsp avocado oil. Once hot, place the seasoned chicken breasts in the pan and cook for 3-5 minutes on each side, or until the internal temperature reaches 165°F. Remove chicken from the pan and set aside to rest.
- Sauté Onion and Garlic: Reduce heat to medium-low. Add 1 tbsp avocado oil and 1 tbsp unsalted butter to the pan. Add diced onion and season lightly with salt. Cook, stirring occasionally, for about 3 minutes until the onion becomes translucent and tender. Add minced garlic and cook for an additional minute, stirring constantly to avoid burning.
- Deglaze and Cook Pasta: Pour in 2 cups chicken broth to deglaze the pan, scraping up all the flavorful browned bits from the bottom. Bring to a gentle boil, then add the dry penne pasta. Stir to ensure the pasta is submerged in the broth. Cover the pan and let the pasta cook for about 10 minutes until al dente, stirring occasionally to prevent sticking.
- Finish the Sauce: Turn off the heat and stir in 1 cup finely grated Parmesan cheese, ½ cup heavy cream, and 2 tbsp chopped parsley. Stir continuously until the cheese melts and the sauce thickens slightly. Taste and adjust salt and pepper as needed.
- Combine Chicken and Pasta: Slice the rested chicken breasts into strips and add them back into the pan with the pasta. Toss gently to combine all the flavors evenly. Serve immediately and enjoy your comforting garlic parmesan chicken and pasta!
Notes
- It’s best to freshly grate your own Parmesan cheese instead of using pre-grated store-bought cheese for better melting and texture. Use the smallest holes on your grater to achieve a very fine consistency.
- If using pre-grated Parmesan, it might clump in the sauce. Freshly grated cheese avoids this issue for a smooth sauce.
- You can substitute penne pasta with gluten-free or protein-enriched pasta if preferred.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich and creamy.
- Chicken breasts can be butterflied or pounded thin to ensure quick and even cooking.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
