Quick Garlic Parmesan Chicken (Printable Version)

Tender chicken and pasta in a creamy garlic Parmesan sauce, perfect for busy weeknights.

# What You Need:

→ Poultry

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

→ Pasta

02 - 10 ounces penne or rotini pasta

→ Dairy

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

→ Vegetables & Aromatics

06 - 4 cloves garlic, minced
07 - 1 small onion, finely chopped
08 - 2 tablespoons fresh parsley, chopped

→ Stock & Seasonings

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

→ Oil

13 - 1 tablespoon olive oil

# How to Make It:

01 - Heat olive oil and butter in a large, deep skillet over medium-high heat.
02 - Add chicken pieces, season with salt, pepper, and half of the Italian seasoning. Sauté until golden and cooked through, approximately 4 to 5 minutes, then remove from skillet.
03 - In the same skillet, cook onion until softened, about 2 minutes. 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 cheese, mixing until the sauce is creamy and cheese is melted.
06 - Return chicken to the skillet, toss to coat, and heat through for 1 to 2 minutes.
07 - Stir in chopped parsley and adjust seasoning with salt, pepper, and red pepper flakes if using.
08 - Serve immediately, garnished with extra Parmesan and parsley.

# Expert Advice:

01 -
  • It's a complete dinner in one pan, which means minimal cleanup and maximum time to actually enjoy your meal.
  • The creamy Parmesan sauce comes together in minutes without any fancy techniques, just honest cooking.
  • It tastes like you've been simmering it all afternoon, but you'll have it on the table before you know it.
02 -
  • Don't skip the browning step with the chicken—those golden edges develop deep flavors that make the whole dish taste more intentional.
  • If your sauce seems too thin when the pasta is done, it will continue to thicken slightly as it cools, so resist the urge to add more cream too early.
  • The cream must go in on low heat, or it can separate and look grainy instead of silky smooth.
03 -
  • If you're cooking for four people and only have one skillet, cook the chicken in batches so it actually browns instead of steaming—patience here pays dividends in flavor.
  • Taste the sauce before serving and adjust seasoning generously; cream has a way of muting flavors, so it almost always needs a bit more salt than you think.
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