Quick Garlic Parmesan Chicken

There's something about a weeknight when you're standing at the stove, arms full of groceries, knowing you have maybe thirty minutes before everyone's hungry. That's when this dish became my secret weapon. One Tuesday, my neighbor stopped by just as I was heating butter and oil in my favorite skillet, and the smell of garlic hitting that hot pan made her linger by the kitchen counter for the whole twenty minutes it took to finish. She'd never seen pasta cooked directly in broth before, and watching her face when that creamy sauce came together felt like sharing something small but genuine.

I made this for my daughter's friend group once, four hungry teenagers who barely acknowledged food usually. Something shifted when they tasted it—the way the pasta absorbed all that savory broth while staying creamy, how the chicken pieces disappeared first. One of them asked for the recipe, which felt like the highest compliment a home cook can get.

Ingredients

• Boneless, skinless chicken breasts: Two large ones, cut into bite-sized pieces so they cook quickly and stay tender throughout.
• Penne or rotini pasta: Three hundred grams of short pasta works best because it catches the sauce in all those little crevices.
• Freshly grated Parmesan cheese: Sixty grams, and please grate it yourself—the pre-grated stuff never melts quite as smoothly into a sauce.
• Heavy cream: One hundred twenty milliliters is the amount that creates sauce without overwhelming the dish.
• Unsalted butter: Thirty grams to start the cooking process and add richness without needing extra oil.
• Garlic cloves: Four cloves, minced fine enough that they distribute throughout every bite.
• Small onion: One finely chopped onion becomes almost invisible but adds sweetness that balances the garlic.
• Fresh parsley: Two tablespoons chopped, plus more for serving because that green brightens everything.
• Low-sodium chicken broth: Seven hundred milliliters becomes the cooking liquid for the pasta, flavoring it from the inside out.
• Italian seasoning: One teaspoon dried, though fresh herbs work beautifully if you have them on hand.
• Crushed red pepper flakes: Half a teaspoon optional, but I always add it for that gentle warmth.
• Salt, black pepper, olive oil: The fundamentals that let everything else shine.

Instructions

Warm your pan and start the butter:

Heat one tablespoon of olive oil and the butter in a large, deep skillet over medium-high heat until the butter foams and smells nutty. You'll know it's ready when the foam subsides slightly and the pan feels quite hot.

Cook the chicken until golden:

Add your bite-sized chicken pieces, season them with salt, pepper, and half the Italian seasoning, then let them sit undisturbed for a couple of minutes before stirring. They'll develop a golden crust that seals in the juices—this takes about four to five minutes total, and you want that slight color before you remove them.

Build the aromatics:

In the same pan, add your chopped onion and cook it for two minutes until it softens and turns translucent at the edges. Add the minced garlic and cook just one more minute, until the raw edge disappears and the smell fills your kitchen—garlic burns quickly, so timing matters here.

Add the broth and pasta:

Pour in all seven hundred milliliters of chicken broth and let it come to a rolling boil, then stir in the uncooked pasta directly into the liquid. This is the moment that feels strange but works—the pasta cooks right there in the broth, absorbing flavor as it goes.

Simmer until pasta is tender:

Reduce heat to medium and simmer uncovered for ten to twelve minutes, stirring occasionally so nothing sticks to the bottom. You'll know it's ready when the pasta is soft to bite through and most of the liquid has been absorbed, leaving just a little moisture.

Create the creamy sauce:

Reduce heat to low and pour in the heavy cream, then add the grated Parmesan in handfuls, stirring constantly as it melts into the pasta. The cheese and cream transform what was broth into something silky and rich, coating every piece.

Return the chicken and finish:

Add the cooked chicken back to the skillet, toss everything together gently, and let it heat through for just a minute or two. Stir in the fresh parsley, taste for salt and pepper, and add red pepper flakes if you'd like that subtle kick.

Serve and garnish:

Divide into bowls while it's hot, and scatter extra Parmesan and fresh parsley over the top—those finishing touches matter more than you'd think.

Save

There was a night when my son came home upset about something at school, and I made this without him asking. He sat at the counter watching the transformation happen, and by the time I handed him a bowl, whatever was bothering him had shifted just enough that he could talk about it. Food doesn't fix things, but it creates space where healing can happen.

Making This Dish Your Own

The beauty of this recipe is how willing it is to accommodate what you have on hand. I've added handfuls of fresh spinach when it wilted right into the sauce, thrown in sliced mushrooms that turned golden and earthy, even scattered in some sun-dried tomatoes when I found them in the pantry. Some versions I make lighter by using half-and-half instead of heavy cream, which gives you the creaminess without the richness, and that works perfectly when you're eating it on a warm evening. The Italian seasoning can be replaced with fresh basil added at the very end, or oregano if that's what tastes like home to you.

Why This Works as a Weeknight Dinner

The thirty-minute timeline isn't rushed because every component is designed to move quickly. The chicken is small enough to cook through in minutes, the pasta goes directly into simmering broth so you're not managing multiple pots, and the sauce comes together while everything's already in the pan. I've made this on nights when I was tired and needed something that tasted like I'd tried without actually requiring much effort, and it's delivered every single time. It's the kind of dish that tastes more complicated than it is, which might be the highest compliment a simple recipe can receive.

Serving and Pairing

Serve this while it's hot, in shallow bowls so the sauce can settle underneath and show itself. A crisp green salad on the side—something with vinaigrette that cuts through the richness—makes the meal feel complete, and if you enjoy wine, a chilled Pinot Grigio or similar white wine pairs beautifully because the acidity echoes the lemon notes in the parsley and prevents the cream from feeling heavy. I've also made this for potlucks in an oven-safe skillet that I could keep warm, and it travels well without losing its character.

• Garnish generously with extra Parmesan and fresh parsley just before serving.
• If the sauce seems too thick when you plate it, a splash of reserved pasta water loosens it back to the right consistency.
• This reheats gently over low heat with a little extra cream stirred in, though it's always best fresh.

Save

This dish has become my answer to the question of what to make when there's no time but there's definitely hunger. It reminds me that good food doesn't require hours or complicated technique—just attention, fresh ingredients, and the willingness to try something that tastes harder than it actually is.

Cooking Guide

→ What type of pasta works best?

Penne or rotini hold the sauce well, but any short, sturdy pasta can be used for even coating.

→ Can I substitute dairy ingredients?

Yes, half-and-half can replace heavy cream for a lighter consistency, but Parmesan is key for depth of flavor.

→ How to ensure chicken stays tender?

Cook chicken over medium-high heat until just golden, then remove to avoid overcooking during sauce preparation.

→ Is it possible to add vegetables?

Absolutely. Baby spinach or sliced mushrooms added with onions enhance flavor and nutrition.

→ Can I make this dish gluten-free?

Use gluten-free pasta and verify the broth is gluten-free to accommodate dietary needs.