Creamy Garlic Parmesan Chicken Pasta
Creamy Garlic Parmesan Chicken Pasta
Ingredients
For the Chicken
- 2 chicken breasts, cut in half lengthwise
- to taste salt
- to taste black pepper
- to taste red pepper flakes
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Sauce and Pasta
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 1/2 cup cooked pasta
For Garnish
- as needed fresh parsley, chopped
Instructions
- 1
Season the chicken breasts liberally on both sides with salt, black pepper, and red pepper flakes.
⏱️ 3 min
- 2
Heat a large skillet over medium-high heat. Add the olive oil and butter. Once the butter is melted and sizzling, add the seasoned chicken breasts to the pan.
⏱️ 2 min
- 3
Cook the chicken for 3 to 4 minutes per side, or until they are golden brown and cooked through (internal temperature reaches 165°F). Remove the cooked chicken from the pan and set it aside on a plate.
⏱️ 8 min
- 4
Add the diced onion to the same pan. Cook, stirring occasionally, until the onion has softened, about 3 to 4 minutes.
⏱️ 4 min
- 5
Add the minced garlic to the pan with the onion and cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 6
Pour in the chicken broth. Use a spatula or wooden spoon to scrape any browned bits from the bottom of the pan to deglaze it. Bring the broth to a simmer.
⏱️ 3 min
- 7
Stir in the heavy cream. Bring the sauce back to a gentle simmer.
⏱️ 2 min
- 8
Add the Parmesan cheese to the sauce. Stir continuously until the cheese is fully melted and the sauce has thickened to your desired consistency.
⏱️ 2 min
- 9
Add the cooked pasta to the sauce in the pan and stir to combine, ensuring the pasta is well coated.
⏱️ 1 min
- 10
Return the cooked chicken breasts to the pan, nestling them into the pasta and sauce. Allow them to heat through for about 1 minute.
⏱️ 1 min
- 11
Garnish generously with fresh chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Parmesan Chicken Pasta
For the Chicken
- 2 chicken breasts, cut in half lengthwise
- to taste salt
- to taste black pepper
- to taste red pepper flakes
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Sauce and Pasta
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 1/2 cup cooked pasta
For Garnish
- as needed fresh parsley, chopped
Instructions
- 1
Season the chicken breasts liberally on both sides with salt, black pepper, and red pepper flakes.
⏱️ 3 min - 2
Heat a large skillet over medium-high heat. Add the olive oil and butter. Once the butter is melted and sizzling, add the seasoned chicken breasts to the pan.
⏱️ 2 min - 3
Cook the chicken for 3 to 4 minutes per side, or until they are golden brown and cooked through (internal temperature reaches 165°F). Remove the cooked chicken from the pan and set it aside on a plate.
⏱️ 8 min - 4
Add the diced onion to the same pan. Cook, stirring occasionally, until the onion has softened, about 3 to 4 minutes.
⏱️ 4 min - 5
Add the minced garlic to the pan with the onion and cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 6
Pour in the chicken broth. Use a spatula or wooden spoon to scrape any browned bits from the bottom of the pan to deglaze it. Bring the broth to a simmer.
⏱️ 3 min - 7
Stir in the heavy cream. Bring the sauce back to a gentle simmer.
⏱️ 2 min - 8
Add the Parmesan cheese to the sauce. Stir continuously until the cheese is fully melted and the sauce has thickened to your desired consistency.
⏱️ 2 min - 9
Add the cooked pasta to the sauce in the pan and stir to combine, ensuring the pasta is well coated.
⏱️ 1 min - 10
Return the cooked chicken breasts to the pan, nestling them into the pasta and sauce. Allow them to heat through for about 1 minute.
⏱️ 1 min - 11
Garnish generously with fresh chopped parsley before serving.
⏱️ 1 min