Description
A rich and creamy one-pan pasta dish made with tender chicken, garlic, and a velvety parmesan sauce. This comforting meal is perfect for busy weeknights or casual dinners with friends.
Ingredients
- 12 oz pasta (penne, fettuccine, or your choice)
- 1 lb boneless, skinless chicken breast or thighs, cut into pieces
- 1–2 tablespoons olive oil or butter
- 3–4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Optional: red pepper flakes, fresh parsley, or spinach for garnish or added flavor
Instructions
- Cook pasta in salted water until al dente. Drain and set aside.
- Heat olive oil or butter in a large skillet over medium-high heat.
- Season chicken with salt, pepper, and Italian seasoning. Cook until golden and fully cooked. Remove from pan and set aside.
- In the same skillet, add more butter if needed and sauté garlic for 1 minute until fragrant.
- Pour in chicken broth and heavy cream. Bring to a gentle simmer and cook until slightly thickened, 3–5 minutes.
- Stir in parmesan cheese until melted and smooth.
- Return chicken to the skillet and add cooked pasta. Toss until everything is well coated in sauce.
- Garnish with parsley, red pepper flakes, or spinach as desired. Serve warm.
Notes
- Add spinach or broccoli near the end for extra veggies.
- Use shrimp or sausage instead of chicken for variety.
- Milk or half-and-half can be used for a lighter version, though the sauce will be less rich.
- For gluten-free, use gluten-free pasta and a cornstarch slurry if thickening is needed.
- To keep sauce smooth, stir in cheese off the heat and avoid boiling.
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 3g
- Sodium: 530mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 140mg
