Description
A creamy and flavorful Garlic Parmesan Chicken and Pasta dish featuring tender seasoned chicken breasts cooked to perfection and combined with penne pasta in a rich parmesan cream sauce infused with garlic and fresh herbs. Perfect for a comforting weeknight dinner.
Ingredients
Scale
For the Chicken:
- 1 tbsp avocado oil or olive oil
- 1 lb boneless, skinless chicken breast, butterflied or beaten down to about ½” thickness
- 1 tbsp Italian seasoning
- ½ tsp paprika
- Salt & pepper to taste
For the Pasta:
- 1 tbsp avocado oil or olive oil
- 1 tbsp unsalted butter
- ½ jumbo yellow onion, diced (about 1 cup)
- 4-6 large cloves garlic, 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
- Season the Chicken: In a small bowl, mix together the Italian seasoning, paprika, salt, and pepper. Pat the chicken breasts dry and rub both sides evenly with the seasoning mixture.
- Cook the Chicken: Heat a large pan over medium heat. Once hot, add 1 tablespoon of avocado or olive oil. Add the seasoned chicken and cook for 3-5 minutes on each side until the internal temperature reaches 165°F. Remove the chicken from the pan and set aside to rest.
- Sauté Onion and Garlic: Reduce heat to medium-low and add another tablespoon of oil along with the butter. Add the diced onion and a pinch of salt. Cook, stirring occasionally, for about 3 minutes until the onion becomes tender and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Deglaze and Add Pasta: Pour in the chicken broth, scraping the pan bottom to loosen any browned bits. Bring the broth to a light boil. Add the dry penne pasta, ensuring it is fully submerged in the broth.
- Cook Pasta: Cover the pan and let the pasta cook for 10 minutes or until al dente, stirring occasionally to prevent sticking.
- Make the Sauce: Turn off the heat and stir in the finely grated Parmesan cheese, heavy cream, and chopped parsley. Stir until the cheese melts and the sauce thickens slightly. Taste and adjust seasoning with salt and pepper if needed.
- Combine and Serve: Slice the cooked chicken into strips and add it back into the pan with the pasta. Toss everything together to combine evenly. Serve immediately and enjoy!
Notes
- Use freshly grated Parmesan cheese for the best melting texture and to avoid clumping. Finely grate using the smallest holes on your grater.
- Boneless, skinless chicken breast can be substituted with thighs if preferred; adjust cooking time accordingly.
- You can use gluten free or protein-enriched pasta to tailor this recipe to dietary needs.
- For a lighter version, substitute heavy cream with half-and-half or a cream alternative.
- Leftovers store well in the fridge for up to 3 days and can be reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
