Description
A creamy, garlicky one-pan pasta dish that is simple yet impressive, perfect for cozy evenings.
Ingredients
- 12 oz pasta (penne, fusilli, or your favorite)
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion, finely diced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, plus extra for serving
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 cups baby spinach (optional, for color and nutrients)
- Fresh parsley, chopped, for garnish
- Lemon wedges for serving
Instructions
- Pat the chicken pieces dry and season with salt, pepper, and half the Italian seasoning.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook 3–4 minutes per side until golden and cooked through. Remove chicken to a plate and cover loosely.
- In the same skillet, add the remaining tablespoon of oil. Sauté the onion for 3 minutes until translucent, then add garlic and cook 30–45 seconds until fragrant.
- Stir in the chicken broth and heavy cream, scraping up any brown bits. Add the pasta (uncooked) and bring to a gentle simmer. Cover and cook according to pasta package directions minus 1–2 minutes, stirring occasionally.
- Once pasta is al dente and sauce has thickened, reduce heat to low. Stir in grated Parmesan until melted and glossy. Return the chicken to the pan, fold in spinach if using, and warm through. Adjust seasoning with salt and pepper.
- Plate the Garlic Parmesan Chicken Pasta, garnish with parsley and extra Parmesan, and serve with lemon wedges for a bright finish.
Notes
For extra silky sauce, stir in the Parmesan off the heat to prevent graininess. If the sauce gets too thick, loosen with a splash of reserved pasta water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian