Arguably one of the best and easiest pasta dishes I’ve ever made…
This Garlic Parmesan Chicken and Pasta is an easy yet restaurant-worthy dinner. With an irresistibly rich and creamy sauce and tender chicken, this will quickly become your new favorite pasta dish. The best part…it’s all made in one pan, in just about 30 minutes so you can enjoy it even on the weeknights when the comfort food craving hits.
Initially, I developed this recipe as a part of my Valentine’s Day Menu series. Which is kinda ironic, because I’m sure most people aren’t trying to load up on garlic for this romantic holiday LOL. But, I guess when you’ve been with your partner for almost 10 years, you embrace the garlic breath.
Jokes aside, I think a pasta dish just feels right on Valentine’s Day. And although this Garlic Parmesan Chicken and Pasta may not be bright pink or red, it does feel comforting and special enough to warrant a spot on your at-home Valentine’s Day menu.
And yet, it’s super simple to make…with everything coming together in one pan, so you can spend more time enjoying each other’s company. Pair it with some crusty bread, roasted veggies or a side salad for the perfect, balanced meal.
Why You’ll Love this Garlic Parmesan Chicken and Pasta
It’s an easy, one-pan dinner!
The pasta is tossed in a creamy, rich garlic parmesan sauce.
It’s loaded with protein, carbs and fat to keep you full.
This Garlic Parmesan Chicken and Pasta is ready in just over 30 minutes.
It’s just as perfect for a special occasion as it is for a weeknight dinner!
The ingredients are simple and accessible.
What You Need to Make this Garlic Parmesan Chicken and Pasta
For The Chicken:
Boneless, Skinless Chicken Breast: Make sure to beat down or butterfly your chicken breasts if they’re really thick. We’re aiming for about 1/2″ thickness so that they cook through in time.
Italian Seasoning, Paprika, Salt & Pepper: Simple seasonings to add flavor to this chicken while not overpowering the lovely, creamy garlic sauce.
Avocado Oil: I like using avocado oil to sear the chicken breast in because it has a higher smoke point, but olive oil will work too.
For The Pasta:
Unsalted Butter: Some flavor and fat to sauté the onion in.
Avocado Oil: Mixing the avocado oil with butter prevents it from burning.
Yellow Onion: You’ll need 1/2 of one jumbo yellow onion, or about 1 cup diced.
Garlic: Lots of it!
Chicken Broth: Cooking the pasta in chicken broth instead of water adds more flavor.
Penne Pasta: I prefer penne pasta for this recipe because it really soaks up the garlic parmesan sauce well, but any variety (normal or gluten free) will work.
Heavy Cream: Finish the dish off with some heavy cream for the dreamiest texture.
Parmesan Cheese: We’re not skimping on the cheese here! Fresh and finely grated is best.
Parsley: Although technically optional, fresh chopped parsley adds color and cuts through the rich sauce.
Salt & Pepper: Season to taste with salt & pepper.
How To Make this Garlic Parmesan Chicken and Pasta
Rub Chicken with Seasoning Mixture:
First, make sure that each piece of your chicken is about 1/2 inch thick. You may need to butterfly it or beat it down to get it to this thickness. This will ensure that the chicken cooks through in time. Then, in a small bowl, mix together the italian seasoning, paprika, salt & pepper. Pat the chicken dry and then rub both sides with the seasoning mixture.
Pan Sear the Chicken:
Next, bring a large pan to medium heat. Once hot, add avocado oil. Then, add seasoned chicken and cook for 3-5 minutes per side, until the internal temperature reaches 165F. Remove chicken from the pan and set it aside to rest.
Saute Onion & Garlic:
Reduce heat to medium-low and add more avocado oil and butter. Then, add onion and season it with salt. Cook, stirring occasionally, for about 3 minutes, or until beginning to get tender and translucent. Add garlic, stir, and cook for 1 minute longer.
Deglaze with Chicken Broth & Add Pasta:
Next, deglaze the pan with chicken broth, scraping up all the browned bits stuck to the bottom. Allow the broth to come to a light boil. Then, add the dry pasta and stir to make sure that the pasta is submerged in the broth. Cover the pan and cook for 10 minutes or until the pasta is al-dente
Finish it off with Cream, Parmesan & Parsley:
Finally, turn off the heat and add in the parmesan, heavy cream and parsley. Stir until the parmesan is melted and the sauce is warm. Taste and adjust salt and pepper as needed.
Add Back in the Cooked Chicken:
Lastly, slice the cooked chicken into strips and add it into the pan along with the pasta. Toss to combine. Then, serve & enjoy!
Can I Make this Garlic Parmesan Chicken and Pasta Gluten Free?
Yes, definitely! Just swap out the normal penne pasta for your favorite gluten free brand. A few ones that I love are Banza (which also has more protein & fiber), Jovial and Bionaturae. If you’re using gluten free pasta, double check the package instructions for the cook-time. If it’s any less than 10-11 minutes, adjust the recipe accordingly so that you don’t end up with mushy, overcooked pasta.
How Do the Leftovers Store?
This Garlic Parmesan Chicken and Pasta is ideal for leftovers! If you cook your pasta only to al-dente, it will hold up well and not get mushy/fall apart when you re-heat the leftovers. But, it also tastes amazing cold so feel free to enjoy it that way too! Whatever you decide, just make sure to let it cool completely before adding it to an airtight container and storing it in the fridge.
