Description
Creamy, cheesy, and packed with flavor, this Garlic Parmesan Chicken Pasta combines tender chicken, rich garlic parmesan sauce, and perfectly cooked pasta for a comforting and satisfying meal.
Ingredients
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup chicken broth
- 8 ounces pasta (penne or fettuccine)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Season the chicken pieces with garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5–6 minutes. Remove and set aside.
- In the same skillet, sauté minced garlic for about 1 minute until fragrant.
- Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer over medium heat.
- Stir in parmesan and mozzarella cheese until melted and smooth.
- Meanwhile, cook the pasta according to package instructions. Drain.
- Add cooked chicken and pasta to the sauce, tossing until well-coated.
- Let cook for another 2–3 minutes to allow flavors to combine.
- Garnish with chopped parsley before serving, if desired.
Notes
- Use grilled chicken for a smoky flavor twist.
- Add red pepper flakes for a spicy kick.
- Swap heavy cream with half-and-half or evaporated milk for a lighter version.
- Stir in spinach or sun-dried tomatoes for extra flavor and texture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently with a splash of milk or broth to maintain sauce consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 780
- Sugar: 2g
- Sodium: 650mg
- Fat: 48g
- Saturated Fat: 26g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 185mg
