Save There's something magical about weeknight dinners that come together in thirty minutes flat. I was standing in my kitchen one Tuesday evening, exhausted from a long day, when I realized I had exactly what I needed to make something genuinely comforting: chicken, pasta, garlic, and cream. What started as a solution to "what's for dinner" became a dish I'd make again and again, each time discovering something new—maybe it's the way the Parmesan melts into the sauce, or how the garlic perfumes the entire kitchen.
I made this for my partner on a random Thursday when they'd had a terrible day, and watching their expression shift from tired to genuinely happy over a bowl of this pasta reminded me why I love cooking. The kitchen smelled incredible—all roasted garlic and buttery cream—and somehow that simple act of stirring pasta together felt like the most important thing I could do in that moment.
Ingredients
- Chicken breasts: Two large ones, cut into bite-sized pieces—they cook faster this way and absorb all that gorgeous sauce.
- Penne or rotini pasta: Three hundred grams gives you enough substance without drowning everything in carbs, and the shape catches the sauce beautifully.
- Parmesan cheese: Freshly grated makes all the difference; pre-grated cheese has cellulose that keeps it from melting as smoothly into that creamy sauce.
- Heavy cream: Half a cup is the sweet spot for richness without making it feel heavy.
- Unsalted butter: Two tablespoons add depth and help develop that golden crust on the chicken.
- Garlic: Four cloves minced fine—this is where patience pays off, as tiny pieces disperse throughout the dish.
- Onion: One small one, finely chopped, adds sweetness and body to the sauce without overpowering.
- Fresh parsley: Two tablespoons chopped, plus extra for garnish—it brightens everything at the end.
- Chicken broth: Three cups of low-sodium lets you control the salt and keeps the flavors clean.
- Italian seasoning: One teaspoon sprinkled in twice—half with the chicken, half in the sauce for layered flavor.
- Red pepper flakes: Half a teaspoon optional, but a whisper of heat makes the Parmesan sing.
- Olive oil: One tablespoon to start the cooking process and build flavor.
- Salt and black pepper: Essential for seasoning at every stage.
Instructions
- Warm your pan and melt the butter:
- Heat olive oil and butter together over medium-high heat until the butter foams—listen for that gentle sizzle, it's your signal that everything is ready to go.
- Sear the chicken until it's golden:
- Add chicken pieces and season with salt, pepper, and half the Italian seasoning, cooking for about four to five minutes until the edges turn golden and the meat is cooked through. The browning isn't just for looks; it's flavor building on a molecular level.
- Build the aromatics:
- Remove the chicken to a plate, then add your chopped onion to the same pan and let it soften for two minutes, scraping up any browned bits stuck to the bottom. Add minced garlic next, cooking just until fragrant—about one minute—because burnt garlic tastes bitter and nobody wants that.
- Add the broth and pasta:
- Pour in three cups of chicken broth and bring it to a rolling boil, then stir in your dry pasta. Reduce heat to medium and let it simmer uncovered, stirring occasionally, for ten to twelve minutes until the pasta is tender and most of the liquid has been absorbed into the starch.
- Create the creamy sauce:
- Lower the heat to low, then pour in the heavy cream and add your freshly grated Parmesan, stirring gently until the cheese melts completely and the sauce becomes silky and cohesive. This is where the magic happens—don't rush it.
- Bring everything together:
- Return the cooked chicken to the skillet, tossing it gently to coat in that creamy sauce, and let it warm through for a minute or two. Stir in your chopped parsley and taste for seasoning, adjusting salt, pepper, and adding red pepper flakes if you'd like a little kick.
- Plate and serve:
- Divide among bowls, top with extra Parmesan and fresh parsley, and serve while everything is still hot and steaming.
Save The first time someone told me they'd made this for themselves on a lonely evening and it had lifted their mood, I understood why cooking matters. Food isn't just about being fed; it's about feeling cared for, even when you're caring for yourself.
Variations That Work
This is a dish that welcomes additions without losing its identity. I've stirred in a cup of baby spinach with the onions and it wilts right into the sauce, adding earthiness and color. Sliced mushrooms work beautifully too—they release their moisture into the broth and create little pockets of umami throughout. Once I added a handful of sun-dried tomatoes and it shifted the entire mood from comfort food to something almost elegant, while still taking the same thirty minutes.
Lighter Versions and Substitutions
Not every night calls for heavy cream, and I've learned that half-and-half creates a sauce that's still creamy but less rich, perfect for when you want the same flavors without feeling quite so full afterward. You could even use a combination of broth and cream, or if you're feeling adventurous, try Greek yogurt stirred in at the very end for tang without the heaviness. The beauty of this recipe is that it's forgiving enough to bend to what your body is asking for.
What to Serve Alongside
A crisp green salad with sharp vinaigrette cuts through the richness beautifully, and if you're pouring wine, a chilled Pinot Grigio with its bright acidity makes every bite taste even better. Sometimes I'll put out a simple arugula salad with lemon and olive oil, letting the greens do the work of balancing the meal.
- If you have fresh bread, use it to soak up every last bit of sauce from your bowl—this is not wasteful, this is living.
- A wedge of Parmesan on the table for people to shave over their own bowl adds a final touch of elegance.
- Save any extra fresh parsley to scatter over at the very end; it's like a small green celebration on top.
Save This is the kind of dinner that reminds you why you keep a well-stocked pantry and why thirty minutes in the kitchen can feel like the most restorative part of your day. Make it for yourself, make it for someone you love, make it on a Tuesday when nothing else seems to be going right.
Recipe FAQs
- → Can I use different types of pasta for this dish?
Yes, penne and rotini work well due to their shape holding the sauce, but other short pastas like fusilli or rigatoni can be good substitutes.
- → How can I make the sauce creamier?
Use heavy cream as in the instructions and add freshly grated Parmesan slowly while stirring to achieve a smooth, creamy texture.
- → What can I add for extra vegetables?
Baby spinach or sliced mushrooms added with the onions enhance flavor and nutrition without overpowering the dish.
- → Is it possible to prepare this dish gluten-free?
Yes, substitute regular pasta with gluten-free pasta and ensure broth and cheese are gluten-free certified.
- → How do I prevent the chicken from drying out?
Cook chicken pieces just until golden and no longer pink inside, about 4–5 minutes, then add back to the sauce to finish cooking gently.
- → Can I use other cheeses instead of Parmesan?
Parmesan provides a distinct flavor, but aged Asiago or Pecorino Romano can be used to vary the taste.