Quick Garlic Parmesan Chicken Pasta (Printable view)

Tender chicken, sautéed garlic, and creamy Parmesan sauce with pasta ready in 30 minutes.

# What You Need:

→ Poultry

01 - 2 large boneless, skinless chicken breasts, approximately 1.1 lbs, cut into bite-sized pieces

→ Pasta

02 - 10 oz penne or rotini pasta

→ Dairy

03 - ½ cup freshly grated Parmesan cheese
04 - ½ cup heavy cream
05 - 2 tbsp unsalted butter

→ Vegetables & Aromatics

06 - 4 cloves garlic, minced
07 - 1 small onion, finely chopped
08 - 2 tbsp fresh parsley, chopped, plus extra for garnish

→ Stock & Seasonings

09 - 3 cups low-sodium chicken broth
10 - 1 tsp Italian seasoning
11 - ½ tsp crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste

→ Oil

13 - 1 tbsp olive oil

# How To Make:

01 - Warm olive oil and butter in a large, deep skillet over medium-high heat.
02 - Add chicken pieces, season with salt, pepper, and half the Italian seasoning, then sauté until golden and fully cooked, 4 to 5 minutes. Remove and set aside.
03 - In the same skillet, cook the onion until softened for about 2 minutes. Add garlic and cook until fragrant, about 1 minute.
04 - Pour in chicken broth and bring to a boil. Stir in the dry pasta, reduce heat to medium, and simmer uncovered, stirring occasionally, until pasta is al dente and most broth is absorbed, 10 to 12 minutes.
05 - Lower heat to low and stir in heavy cream and Parmesan cheese until sauce is creamy and cheese melts.
06 - Return cooked chicken to the skillet, toss to coat in the sauce, and warm through for 1 to 2 minutes.
07 - Incorporate chopped parsley and adjust seasoning with salt, pepper, and optional red pepper flakes. Serve immediately, garnished with extra Parmesan and parsley.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, which means you can actually sit down to eat before the evening disappears.
  • Everything happens in one pan, so cleanup feels almost manageable on a tired weeknight.
  • The sauce clings to the pasta like a dream because you cook the noodles right in the broth, soaking up every bit of flavor.
02 -
  • Do not use pre-shredded Parmesan—it contains cellulose and won't melt into a smooth sauce the way freshly grated cheese will.
  • If your pasta is still hard when most of the liquid is gone, add a splash more broth and keep simmering instead of turning up the heat, which will scorch the bottom.
  • Resist the urge to cover the pan while the pasta cooks because you need the liquid to reduce and concentrate.
03 -
  • Cut your chicken pieces roughly the same size so they cook evenly and finish at the same time, preventing dry pieces next to underdone ones.
  • Taste the broth before you use it because some brands are saltier than others, and you need to know what you're working with before you start seasoning.
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