Quick Garlic Parmesan Chicken (Printer View)

Tender chicken cooked with garlic and creamy Parmesan sauce, combined with perfectly cooked pasta.

# Components:

→ Poultry

01 - 2 large boneless skinless chicken breasts, approximately 1.1 lbs, cut into bite-sized pieces

→ Pasta

02 - 10 oz penne or rotini pasta

→ Dairy

03 - ½ cup freshly grated Parmesan cheese
04 - ½ cup heavy cream
05 - 2 tbsp unsalted butter

→ Vegetables & Aromatics

06 - 4 cloves garlic, minced
07 - 1 small onion, finely chopped
08 - 2 tbsp fresh parsley, chopped, plus extra for garnish

→ Stock & Seasonings

09 - 3 cups low-sodium chicken broth
10 - 1 tsp Italian seasoning
11 - ½ tsp crushed red pepper flakes, optional
12 - Salt and freshly ground black pepper, to taste

→ Oil

13 - 1 tbsp olive oil

# Method:

01 - Warm olive oil and butter in a large deep skillet over medium-high heat.
02 - Add chicken pieces, season with salt, pepper, and half the Italian seasoning. Sauté until golden and thoroughly cooked, about 4–5 minutes. Remove chicken and set aside.
03 - In the same skillet, sauté chopped onion for 2 minutes until softened. Add garlic and cook an additional minute until fragrant.
04 - Pour in chicken broth and bring to a boil. Stir in uncooked pasta, reduce heat to medium, and simmer uncovered, stirring occasionally, until pasta is al dente and most liquid is absorbed, approximately 10–12 minutes.
05 - Lower heat to low. Stir in heavy cream and Parmesan cheese until sauce is creamy and cheese is fully melted.
06 - Return cooked chicken to skillet, toss to coat evenly, and warm through for 1–2 minutes.
07 - Mix in chopped parsley and adjust seasoning with salt, pepper, and red pepper flakes, if desired.
08 - Plate immediately, garnished with additional Parmesan and parsley.

# Expert Advice:

01 -
  • Everything happens in one pan, so you spend more time eating and less time scrubbing.
  • The chicken stays tender because it finishes cooking in the gentle sauce, never tough or overcooked.
  • That garlic-cream sauce tastes restaurant-quality but comes together in the time it takes to set the table.
02 -
  • Don't skip the step of removing the chicken before adding the aromatics—it prevents it from overcooking while everything else develops, which is the real secret to tender meat.
  • Stir the pasta occasionally as it simmers so it doesn't clump at the bottom, and stop cooking it while it still has a slight bite, because it'll continue softening in the sauce.
  • Add the cream slowly and keep the heat low once it's in, because high heat can break the sauce and make the cream separate.
03 -
  • Grate your Parmesan fresh and hold back a handful to add at the very end for a brighter cheese flavor that doesn't get muted by the heat.
  • Keep the heat low once the cream is in—a gentle simmer creates silky sauce, while high heat can turn it grainy and separate.
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