This Garlic Parmesan Chicken and Pasta is the kind of dinner I make when I want real comfort food without turning the kitchen upside down. Creamy, garlicky, and packed with tender chicken, this is one of those meals that feels restaurant-worthy but is completely doable on a busy weeknight.
Everything cooks in one pan, which is always a win in my book. I first made this on a night when everyone was hungry and impatient, and it disappeared fast. If you love cozy pasta dinners, this one deserves a spot on your regular rotation.
Why You’ll Love This Recipe
- One pan from start to finish
- Ready in about 30 minutes
- Creamy and comforting without complicated steps
- Easy to customize with different pasta or protein
Ingredients
For The Chicken
- 1 tablespoon avocado oil or olive oil
- 1 pound boneless, skinless chicken breast, butterflied or pounded to about ½ inch thickness
- 1 tablespoon Italian seasoning
- ½ teaspoon paprika
- Salt and black pepper, to taste
For The Pasta And Sauce
- 1 tablespoon avocado oil or olive oil
- 1 tablespoon unsalted butter
- ½ jumbo yellow onion, diced, about 1 cup
- 4 to 6 large garlic cloves, minced
- 8 ounces dry penne pasta, regular, gluten free, or protein pasta
- 2 cups chicken broth
- 1 cup finely grated parmesan cheese
- ½ cup heavy cream
- 2 tablespoons chopped parsley
Instructions
Step 1: Season The Chicken
In a small bowl, mix together the Italian seasoning, paprika, salt, and pepper. Pat the chicken dry, then rub both sides evenly with the seasoning mixture.
Step 2: Cook The Chicken
Heat a large pan over medium heat. Once hot, add the avocado oil. Add the seasoned chicken and cook for 3 to 5 minutes per side, until the internal temperature reaches 165F.
Remove the chicken from the pan and set it aside to rest.
Step 3: Cook The Onion And Garlic
Reduce the heat to medium-low. Add the remaining avocado oil and butter to the pan. Add the diced onion and season lightly with salt. Cook, stirring occasionally, for about 3 minutes until the onion begins to soften and turn translucent.
Add the garlic and cook for 1 minute, stirring constantly
.
Step 4: Cook The Pasta
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the broth to a light boil.
Add the dry penne pasta and stir so the pasta is submerged. Cover the pan and cook for about 10 minutes, or until the pasta is al dente.
Step 5: Make The Sauce
Turn off the heat. Add the parmesan cheese, heavy cream, and chopped parsley. Stir until the cheese is melted and the sauce becomes creamy and slightly thickened. Taste and adjust salt and pepper as needed.
Step 6: Combine And Serve
Slice the cooked chicken into strips and add it back into the pan with the pasta. Toss everything together until well combined. Serve warm and enjoy.
Notes And Tips
- Freshly grated parmesan melts much better than pre-shredded cheese. Use the smallest holes on your grater for best results.
- If your sauce feels too thick, add a splash of warm chicken broth to loosen it.
- This recipe works well with rotini, rigatoni, or even fettuccine.
- Add spinach or peas at the end if you want extra veggies.
FAQs
Yes, boneless skinless chicken thighs work well and add extra juiciness. Just be sure they are cooked through.
Absolutely. Use your favorite gluten free pasta and keep an eye on the cook time, as it may vary slightly.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or cream.
📖 Recipe
Garlic Parmesan Chicken and Pasta
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner, Main Course
- Method: One Pan Stovetop
- Cuisine: American, Italian
Description
This Garlic Parmesan Chicken and Pasta is an easy yet restaurant‑worthy dinner with a rich, creamy sauce and tender chicken. It’s made in one pan in about 30 minutes — perfect for weeknights!
Ingredients
- 1 tbsp avocado oil or olive oil
- 1 lb boneless, skinless chicken breast, butterflied or pounded to ½" thickness
- 1 tbsp Italian seasoning
- ½ tsp paprika
- Salt & pepper to taste
- 1 tbsp avocado oil or olive oil (for pasta)
- 1 tbsp unsalted butter
- ½ jumbo yellow onion, diced (about 1 cup)
- 4‑6 large garlic cloves, 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 parsley
Instructions
- In a small bowl, mix Italian seasoning, paprika, salt, and pepper. Pat chicken dry and rub both sides with the seasoning mixture.
- Heat a large pan over medium heat with 1 tablespoon oil. Cook seasoned chicken 3‑5 minutes per side, until internal temperature reaches 165°F (75°C). Remove chicken and set aside.
- Reduce heat to medium‑low. Add remaining oil and butter. Add diced onion and cook ~3 minutes until translucent. Stir in minced garlic and cook 1 minute more.
- Pour in chicken broth and scrape up browned bits from the pan. Bring to a light boil.
- Add dry penne pasta, pressing it into the broth to submerge. Cover and cook 10 minutes or until pasta is al dente.
- Turn off heat. Stir in Parmesan, heavy cream, and parsley until the cheese melts and the sauce thickens slightly.
- Slice the cooked chicken and add it to the pan with the pasta. Toss to combine.
- Serve hot and enjoy!
Notes
It’s best to grate your own Parmesan cheese so it melts better — use the smallest grater holes for fine texture. Taste and adjust salt/pepper as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 665
- Sugar: 5g
- Sodium: 1021mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0.1g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 138mg
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