Description
Garlic Parmesan Chicken Pasta is a creamy, cheesy dish with tender chicken, rich garlic flavor, and a velvety parmesan sauce served over pasta. It’s comforting, quick to prepare, and perfect for both weeknight dinners and entertaining guests.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 4 cloves garlic, minced
- 3 cups chicken broth
- 1 ½ cups heavy cream
- 8 ounces penne pasta (or any short pasta)
- 1 cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Season chicken with salt, pepper, garlic powder, and Italian seasoning. Add to the pan and cook for 5–6 minutes until browned and cooked through. Remove and set aside.
- Add minced garlic to the same pan and sauté for about 1 minute until fragrant.
- Pour in chicken broth and heavy cream, then stir in the uncooked pasta. Bring to a gentle boil.
- Reduce heat to a simmer and cook uncovered, stirring occasionally, for 12–15 minutes until pasta is al dente and sauce is creamy.
- Return chicken to the pan and stir in Parmesan cheese (and mozzarella if using) until melted and combined.
- Simmer for another 2–3 minutes to thicken the sauce.
- Garnish with chopped parsley and serve hot.
Notes
- Use freshly grated Parmesan for best texture and flavor.
- Adjust thickness of sauce with additional broth or milk if needed.
- Store leftovers in the fridge for up to 3 days; reheat with a splash of milk or broth.
- Not suitable for freezing due to cream-based sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 140mg
