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Creamy Garlic Parmesan Chicken Pasta

Tender pan-seared chicken tossed with al dente penne in a rich, velvety garlic parmesan cream sauce, perfect for a comforting weeknight meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Italian-American, Pasta
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Pasta
  • 12 oz penne pasta dried
  • 1 lb chicken breast boneless, skinless, cubed
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 0.5 tsp salt plus more for water
  • 0.5 tsp black pepper
Cream Sauce
  • 2 tbsp unsalted butter
  • 4 cloves garlic minced
  • 0.5 cup chicken broth
  • 1.5 cups heavy cream
  • 1 cup parmesan cheese freshly grated
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large pot
  • Large Skillet or Sauté Pan
  • Chef's knife
  • Tongs

Method
 

  1. Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
  2. Season chicken chunks with salt, pepper, and Italian seasoning.
  3. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden and cooked through (6-8 mins). Remove and set aside.
  4. Reduce heat to medium. Add butter to the same skillet. Sauté garlic for 30 seconds until fragrant.
  5. Pour in chicken broth and heavy cream. Simmer for 2-3 minutes to reduce slightly.
  6. Reduce heat to low. Whisk in parmesan cheese until smooth. Add reserved pasta water if needed to thin.
  7. Return chicken and pasta to the skillet. Toss to coat evenly in the sauce.
  8. Garnish with fresh parsley and serve immediately.

Notes

For a lighter version, use half-and-half instead of heavy cream, but be careful not to boil it too vigorously to prevent curdling.