Description
The Cheesy Garlic Parmesan Chicken Pasta Skillet is a creamy, comforting one-pan meal that combines tender chicken, melty parmesan cheese, garlic, and perfectly cooked pasta. Ready in under 30 minutes, this dish is ideal for busy weeknights and offers rich garlic and parmesan flavors melded with juicy chicken and pasta in a luscious sauce.
Ingredients
Scale
Protein
- 2 large chicken breasts (about 1 lb), lean and juicy
Vegetables & Aromatics
- 3–4 garlic cloves, minced
- Fresh parsley (optional), chopped, for garnish
Cheese & Dairy
- 1 cup freshly grated Parmesan cheese
- 1 cup heavy cream or half-and-half
- 2 tbsp butter
Pasta & Liquids
- 8 oz penne or rotini pasta
- 2 cups chicken broth
- 1 tbsp olive oil (plus more if needed for sautéing)
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Chicken: Season the chicken breasts generously with salt and pepper. Heat butter and olive oil in a large skillet over medium heat. Add chicken breasts and cook for about 5 to 7 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside to rest before slicing.
- Sauté Garlic: In the same skillet, add a little more olive oil or butter if needed. Add minced garlic and sauté for 1 to 2 minutes until fragrant and golden, taking care not to burn it.
- Cook the Pasta: Pour in the chicken broth and bring it to a simmer. Add the pasta directly to the skillet and cook until just shy of al dente, stirring occasionally to prevent sticking and to infuse the pasta with flavor.
- Make the Creamy Sauce: Reduce heat to low. Stir in the heavy cream and grated Parmesan cheese. Continue stirring gently until the cheese melts and the sauce thickens enough to coat the pasta well. Taste and adjust seasoning with salt and pepper as needed.
- Combine and Serve: Slice the rested chicken into strips and return it to the skillet. Mix it into the creamy sauce and pasta, letting everything heat through for about a minute. Garnish with freshly chopped parsley before serving.
Notes
- Pound chicken breasts to an even thickness for more uniform cooking.
- Add garlic after cooking the chicken to avoid burning and bitterness.
- Do not overcook pasta in broth; it should remain slightly firm as it will continue to absorb sauce.
- Use freshly grated Parmesan cheese for better melt and richer flavor than pre-grated.
- Simmer the sauce gently to avoid curdling and to keep it smooth.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg