Description
This garlic parmesan chicken pasta is a creamy, savory, and satisfying one-pan dish perfect for lunch or dinner. Packed with protein and rich flavor from real garlic and parmesan, it’s easy to make and customizable with veggies or alternative proteins.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 cup chicken broth
- 1 cup milk (or a milk alternative)
- 1 cup parmesan cheese, freshly grated
- 2 ounces cream cheese (optional, for extra creaminess)
- 8 ounces pasta of choice (penne or fettuccine)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package directions until al dente. Drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper, cook until golden brown and cooked through. Remove and slice.
- Add remaining olive oil to the skillet. Sauté minced garlic until fragrant.
- Pour in chicken broth and milk, stirring to combine. Add parmesan cheese and cream cheese (if using), stirring until smooth and creamy.
- Return the cooked pasta and chicken to the skillet. Toss to coat evenly in the sauce.
- Garnish with chopped parsley and extra parmesan before serving.
Notes
- Use whole wheat or gluten-free pasta for a healthier or gluten-free option.
- Rotisserie or pre-cooked chicken works great for a faster prep.
- For added nutrition, include veggies like spinach, broccoli, or sun-dried tomatoes.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 3g
- Sodium: 560mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg
