Quick Garlic Parmesan Chicken (Printable)

One-pan dish with garlic, Parmesan, chicken, and pasta delivering comforting flavors in 30 minutes.

# What You'll Need:

→ Poultry

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

→ Pasta

02 - 10 oz penne or rotini pasta

→ Dairy

03 - ½ cup freshly grated Parmesan cheese (60 g)
04 - ½ cup heavy cream (120 ml)
05 - 2 tbsp unsalted butter (30 g)

→ 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 (700 ml)
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

# Directions:

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 cooked through, about 4 to 5 minutes. Remove from pan and set aside.
03 - In the same skillet, add onion and sauté for 2 minutes until softened. Add garlic and cook for 1 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, about 10 to 12 minutes.
05 - Reduce heat to low. Stir in heavy cream and Parmesan until the sauce becomes creamy and cheese melts.
06 - Return cooked chicken to skillet, toss to coat in sauce, and heat through for 1 to 2 minutes.
07 - Stir in chopped parsley and adjust seasoning with salt, pepper, and red pepper flakes if desired.
08 - Serve immediately, garnished with extra Parmesan and fresh parsley.

# Expert Tips:

01 -
  • Everything cooks in one skillet, which means you're done with cleanup before dessert even enters the conversation.
  • The sauce comes together so naturally from the pasta water and cream that it feels like magic but tastes like you've been doing this for years.
  • Tender chicken, silky Parmesan sauce, and perfectly cooked pasta all reach the table at exactly the same moment.
02 -
  • Don't skip browning the chicken properly—those golden bits clinging to the pan are pure flavor that dissolves into the sauce and becomes part of the magic.
  • Freshly grated Parmesan makes a real difference because store-bought pre-shredded versions contain cellulose and anti-caking agents that prevent it from melting smoothly into the cream.
  • Uncooked pasta stirred directly into the broth is the secret to creamy sauce without adding extra liquid or needing a separate pot.
03 -
  • Cut your chicken into uniform pieces so everything cooks at the same rate and nobody ends up with tough corners while others get tender centers.
  • Taste the pasta a minute before you think it's done because it continues cooking slightly as the sauce thickens, and nobody wants mushy pasta ruining a perfectly good dinner.
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