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Creamy Garlic Parmesan Chicken Pasta

Restaurant-quality penne with golden chicken in a rich garlic parmesan sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Calories: 580
Ingredients Method Notes

Ingredients
  

  • Chicken: Boneless, skinless chicken breasts.
  • Pasta: Penne is best because the hollow tubes hold the sauce.
  • ​The Liquid Base: Chicken Broth (for savory depth) and Milk (Whole milk works best for creaminess).
  • Aromatics: Fresh Garlic (minced) and a yellow Onion (finely diced).
  • Parmesan Cheese: Freshly grated. This is crucial because it helps thicken the milk into a sauce.
  • Fat: Butter and Olive Oil for searing.
  • Seasonings: Salt, pepper, paprika, and fresh Parsley for garnish.

Method
 

  1. ​Step 1: Sear the Chicken
    Season chicken breasts with salt, pepper, and paprika. Sear in a hot skillet with oil/butter for 5-6 minutes per side until golden and cooked through. Remove and set aside to rest.
  2. ​Step 2: Build the Flavor Base
    In the same pan (don't wash it!), add the chopped onion and butter. Sauté until soft. Add the garlic and cook for just 30 seconds until fragrant.
  3. Step 3: Make the Sauce
    Pour in the chicken broth to deglaze the pan, scraping up the brown bits. Simmer for 3 minutes to reduce slightly. Lower the heat and stir in the heavy cream and parmesan cheese. Simmer gently until thickened.
  4. ​Step 4: Combine & Serve
    Toss the cooked penne pasta into the sauce until fully coated. Slice the rested chicken into strips and place on top. Garnish with fresh parsley.

Notes

Nutrition Facts (per serving):
Carbs: 45g | Fat: 32g | Protein: 38g