Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this Garlic Parmesan Chicken Pasta Recipe. They’re juicier and more forgiving if you slightly overcook them, adding even more flavor to the dish.

Can I make this recipe gluten-free?

Yes, just swap the regular penne pasta for a gluten-free variety. The cooking method stays the same, and you’ll still get that delicious flavorsome sauce.

How do I prevent the sauce from separating?

Avoid overheating the cream by stirring the sauce off the heat once you add the heavy cream and parmesan cheese. Also, use freshly grated parmesan cheese for the best melting and texture.

Can I add vegetables to this pasta?

Definitely! Vegetables like spinach, mushrooms, peas, or sun-dried tomatoes are great additions. Add them towards the end of cooking so they stay fresh and vibrant.

Garlic Parmesan Chicken Pasta - Creamy & Flavorful Dinner

Description

Garlic Parmesan Chicken and Pasta is a creamy, flavorful one-pan meal featuring tender chicken breasts seasoned with Italian spices and cooked to perfection. Paired with al dente penne pasta simmered in a rich Parmesan and cream sauce, this dish comes together quickly, making it perfect for a comforting weeknight dinner.

Ingredients

Scale

Chicken and Seasoning

1 tbsp avocado oil (or olive oil)
1 lb boneless, skinless chicken breast (butterflied or beaten down to about ½ inch thickness)
1 tbsp Italian seasoning
½ tsp paprika
Salt & pepper (to taste)

Sauce and Pasta

1 tbsp avocado oil (or olive oil)
1 tbsp unsalted butter
½ jumbo yellow onion (diced, about 1 cup)
4-6 large cloves garlic (minced)
8 oz dry penne pasta (normal, gluten free, or protein pasta)
2 cups chicken broth
1 cup finely grated Parmesan cheese
½ cup heavy cream
2 tbsp chopped parsley

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Instructions

Season the Chicken: In a small bowl, combine Italian seasoning, paprika, salt, and pepper. Pat the chicken dry and rub both sides thoroughly with the seasoning mixture.
Cook the Chicken: Heat a large pan over medium heat and add 1 tablespoon avocado oil. Once hot, place the seasoned chicken in the pan and cook for 5 minutes on each side or until the internal temperature reaches 165°F. Remove chicken from the pan and let it rest.
Sauté Onions and Garlic: Reduce heat to medium-low, add remaining avocado oil and butter. Add diced onion, season lightly with salt, and cook for about 3 minutes until translucent. Add minced garlic and cook for an additional 1 minute, stirring occasionally.
Deglaze and Cook Pasta: Pour in chicken broth to deglaze the pan, scraping up browned bits from the bottom. Bring broth to a light boil, then add dry penne pasta, stirring to submerge it completely. Cover and cook for 10 minutes until pasta is al dente.
Make the Sauce: Turn off the heat and stir in grated Parmesan cheese, heavy cream, and chopped parsley. Stir until the cheese melts and the sauce thickens slightly. Adjust salt and pepper to taste.
Combine and Serve: Slice cooked chicken into strips and add to the pan with pasta. Toss thoroughly to combine all ingredients. Serve immediately and enjoy!

Notes

This dish is an easy, restaurant-quality meal ready in about 30 minutes, perfect for weeknights.
Use gluten-free or protein pasta to cater to dietary preferences without compromising flavor.
Butterflied chicken breasts ensure even cooking and maintain tenderness.
Adjust garlic amount for a milder or stronger garlic flavor according to your taste.
If you prefer a thicker sauce, simmer it a bit longer after adding cheese and cream before serving.

Nutrition

Serving Size: 1 serving
Calories: 665 kcal
Sugar: 5 g
Sodium: 1021 mg
Fat: 32 g
Saturated Fat: 14 g
Unsaturated Fat: 14 g
Trans Fat: 0.1 g
Carbohydrates: 53 g
Fiber: 3 g
Protein: 41 g
Cholesterol: 138 mg