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Creamy Garlic Parmesan Chicken and Pasta has become the ultimate comfort dish for busy nights in my house. The one-pan method means less cleanup and the big flavors invite everyone to the table fast. Every bite is loaded with juicy chicken, tender penne, and that rich Parmesan cream sauce that feels like a warm hug after a long day.
My family fell in love with this after I whipped it up on a cold evening and now it is a steady part of our rotation. The kids especially love twirling the pasta in all that creamy sauce.
Ingredients
- Boneless skinless chicken breasts: Brings lean protein and stays juicy when cooked properly Look for chicken that is plump and pink with no gray spots
- Avocado oil or olive oil: Gives the chicken beautiful sear and subtle flavor Choose extra virgin for richer taste
- Italian seasoning: Layers in herby tasting notes Go for blends with oregano thyme basil
- Paprika: Adds color and a gentle warmth Pick smoked paprika for deeper flavor
- Salt and black pepper: Enhances and balances all the flavors Freshly cracked pepper gives more pop
- Unsalted butter: Makes the sauce extra velvety and rich Stick with real butter for best results
- Jumbo yellow onion: Builds sweetness and flavor base Pick a heavy onion with tight skin for freshness
- Fresh garlic: Minced garlic infuses the dish with bold aroma Always use fresh cloves for best taste
- Penne pasta: Holds the creamy sauce perfectly Pick a brand with a rough surface to catch more sauce
- Chicken broth: Cooks the pasta and adds savory depth Go for low sodium so you can control salt
- Finely grated Parmesan cheese: Gives the dish signature sharpness and creamy body Always grate fresh cheese for best melt
- Heavy cream: Adds smoothness and richness Choose highest fat content you can find
- Fresh parsley: Finishes the dish with color and freshness Bright green bunches are most flavorful
Step-by-Step Instructions
- Prep the Chicken:
- Pat the chicken breasts dry thoroughly and coat each side with the Italian seasoning paprika salt and pepper. This ensures every bite is flavorful and well seasoned.
- Sear the Chicken:
- Heat a large pan over medium heat. Pour in the oil then lay the chicken breasts flat without crowding. Cook for three to five minutes on each side until golden brown and just cooked through. Use a thermometer to check for one sixty five degrees if unsure. Remove the chicken and let it rest loosely covered.
- Sauté the Aromatics:
- Lower the heat to medium low. Melt the butter in the same pan and add diced onion. Stir and cook gently for about five minutes until the onion is meltingly soft and slightly golden. Add the garlic and let it cook for one more minute stirring constantly so it does not burn.
- Simmer the Pasta:
- Pour chicken broth into the pan and use your spoon to scrape up any browned sticky bits left from the chicken and onion. This adds lots of flavor to the sauce. Add the dry penne pasta and stir to coat with the broth. Cover the pan with a tight lid and let the pasta cook for about ten minutes stirring two or three times. When the pasta is al dente and most of the liquid is absorbed you are ready for the next step.
- Make the Creamy Sauce:
- Turn off the heat. Immediately stir in the Parmesan cheese followed by the heavy cream and fresh parsley. Keep stirring until the cheese has completely melted and the sauce looks thick and silky. Taste and adjust with more salt or black pepper if needed.
- Finish and Serve:
- Slice the rested chicken into thick strips. Gently fold the chicken pieces into the hot pasta so they get coated in the creamy sauce. Serve immediately while the dish is piping hot.
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I always look forward to adding extra fresh parsley. Its flavor bursts through the creamy sauce and my son likes to sprinkle it on himself so everyone feels involved during dinner.
Storage Tips
Once cooled transfer leftover pasta and chicken to an airtight container. Store in the refrigerator for up to three days. The sauce will thicken as it chills so when reheating add a splash of chicken broth or cream and warm slowly over low heat to bring back the creamy texture. Avoid microwaving for too long as the sauce can break.
Ingredient Substitutions
If you only have chicken thighs they offer a slightly richer taste and stay juicy. Swap penne for fusilli or rigatoni depending on your pantry. For a lighter version substitute half and half for heavy cream or even use evaporated milk in a pinch though the sauce will not be quite as silky. For gluten free diets use gluten free pasta and double check your broth.
Serving Suggestions
Garnish with extra curls of Parmesan or more fresh parsley. I love this dish with crusty garlic bread and a crisp green salad with tangy vinaigrette. For more veggies stir in baby spinach just at the end until wilted or toss in roasted broccoli or sun dried tomatoes for variety.
Cultural Context
This dish brings Italian inspiration to a classic American comfort style. The one pan approach is perfect for families who want home cooked flavor with minimal dishes. Creamy Parmesan chicken pasta is a favorite for potlucks and informal gatherings thanks to its crowd pleasing flavors and generous portions.
Frequently Asked Questions
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs offer a richer flavor. Adjust cooking time to ensure they reach an internal temperature of 165°F.
- → Is there a gluten-free option for this dish?
Absolutely! Use gluten-free penne pasta and make sure your chicken broth is certified gluten-free.
- → How can I make the sauce lighter?
Substitute half-and-half for heavy cream. Keep in mind that the sauce will be thinner as a result.
- → What vegetables can I add to this pasta?
Spinach, sun-dried tomatoes, bell peppers, or roasted broccoli are all excellent additions. Stir them in during the last few minutes of cooking.
- → Can this be made ahead of time?
Yes, this dish can be prepared in advance. Store it in the refrigerator and reheat with a splash of cream or broth to restore its creamy consistency.
- → Can I freeze leftover chicken and pasta?
Yes, this dish can be frozen in an airtight container for up to 2 months. Thaw overnight and reheat with extra cream or broth. Keep in mind the texture of the pasta may be compromised.