Garlic Parmesan Chicken Pasta
This Garlic Parmesan Chicken Pasta is a creamy, flavorful dish that combines tender chicken and al dente pasta with a rich garlic and parmesan sauce. It's a perfect meal for any night of the week, ready in just under 30 minutes.
Equipment
- 1 Large pot
- 1 Colander
- 1 Frying pan
- 1 Wooden spoon
- 1 set Measuring cups and spoons
- 1 Cutting board
Ingredients
- 12 oz penne pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast cut into bite-sized pieces
- 4 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ¼ cup fresh parsley chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta and set it aside.
- In a frying pan, heat the olive oil over medium-high heat. Add the chicken pieces, seasoning them with salt, pepper, and red pepper flakes (if using). Cook for about 5-7 minutes or until the chicken is cooked through and no longer pink inside. Remove the chicken from the pan and set aside.
- In the same frying pan, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Pour in the chicken broth and bring to a simmer, scraping any browned bits from the bottom of the pan. Allow it to cook for about 3-5 minutes.
- Lower the heat and stir in the heavy cream. Cook for another 2-3 minutes, allowing it to thicken slightly.
- Gradually whisk in the grated Parmesan cheese until fully melted and incorporated into the sauce.
- Return the cooked chicken to the pan, and add the drained pasta. Toss everything together until the pasta is well coated in the creamy sauce.
- Serve immediately, garnished with fresh parsley.
Notes
For added richness, you can substitute half and half for heavy cream.
If desired, add vegetables such as spinach or sun-dried tomatoes for extra flavor and nutrition.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of chicken broth to loosen the sauce.