Description
Easy Garlic Parmesan Chicken Pasta—juicy chicken, tender pasta, and a silky garlic-Parmesan cream sauce. One-pot, weeknight-ready, and family-approved.
Ingredients
2 tbsp olive oil
1 lb boneless skinless chicken breast, cubed
1 tsp kosher salt
½ tsp black pepper
1 tsp garlic powder
4 cloves garlic, minced
3 cups chicken broth (low sodium)
1½ cups heavy cream (or 1 cup cream + ½ cup milk)
12 oz penne pasta (uncooked)
1½ cups freshly grated Parmesan cheese
½ tsp red pepper flakes (optional)
2 tbsp chopped parsley or basil
Optional add-ins: 2 cups small broccoli florets or 3 cups baby spinach
Instructions
1. Pat chicken dry; season with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high. Sear chicken 5–6 minutes until golden and cooked through. Transfer to a plate.
2. Lower heat to medium. Add minced garlic; stir 30 seconds until fragrant.
3. Pour in broth and cream; bring to a gentle boil. Stir in uncooked pasta. Reduce to simmer and cook 10–12 minutes, stirring often, until pasta is al dente and sauce thickens.
4. Stir in Parmesan until melted and creamy. Return chicken and juices to the pan. Fold in spinach (to wilt) or pre-steamed broccoli if using.
5. Adjust seasoning with salt and pepper. Sprinkle parsley or basil and red pepper flakes. Serve hot.
Notes
For lighter version, swap half the cream with milk or evaporated milk.
Use thighs instead of breasts for juicier bites.
Add spinach or broccoli for extra nutrients.
Leftovers reheat well with a splash of broth or milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot Skillet
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 560
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 120 mg