One Pot Garlic Parmesan Chicken Pasta
One Pot Garlic Parmesan Chicken Pasta
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total, seasoned with salt, black pepper, garlic powder, and Italian seasoning
- 1/2 cup yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 12 ounces fusilli pasta
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 teaspoon red chili flakes, for garnish, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Heat a large, deep skillet or Dutch oven over medium-high heat. Add the vegetable oil and 1 tablespoon of unsalted butter. Once the butter is melted and shimmering, add the seasoned chicken breasts.
⏱️ 2 min
- 2
Sear the chicken breasts for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the pan and set aside on a cutting board to rest.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the remaining 1 tablespoon of unsalted butter to the pan, scraping up any browned bits from the bottom. Add the chopped yellow onion and sauté for 3-4 minutes until softened and translucent.
⏱️ 4 min
- 4
Add the minced garlic to the pan and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 5
Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 3 min
- 6
Add the fusilli pasta to the simmering liquid. Stir well to ensure all the pasta is submerged. Cover the pan and cook for 10-12 minutes, or according to package directions, stirring every few minutes to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed.
⏱️ 12 min
- 7
Remove the pan from the heat. Stir in the grated Parmesan cheese until it is completely melted and the sauce is creamy. Season with salt and black pepper to taste.
⏱️ 2 min
- 8
While the pasta is cooking, slice the rested chicken breasts into 1/2-inch thick strips.
⏱️ 3 min
- 9
Return the sliced chicken to the pan, nestling it into the creamy pasta. Garnish with fresh chopped parsley and red chili flakes (if using). Serve immediately with extra Parmesan cheese on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Garlic Parmesan Chicken Pasta
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total, seasoned with salt, black pepper, garlic powder, and Italian seasoning
- 1/2 cup yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 12 ounces fusilli pasta
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 teaspoon red chili flakes, for garnish, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Heat a large, deep skillet or Dutch oven over medium-high heat. Add the vegetable oil and 1 tablespoon of unsalted butter. Once the butter is melted and shimmering, add the seasoned chicken breasts.
⏱️ 2 min - 2
Sear the chicken breasts for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the pan and set aside on a cutting board to rest.
⏱️ 10 min - 3
Reduce the heat to medium. Add the remaining 1 tablespoon of unsalted butter to the pan, scraping up any browned bits from the bottom. Add the chopped yellow onion and sauté for 3-4 minutes until softened and translucent.
⏱️ 4 min - 4
Add the minced garlic to the pan and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 5
Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 3 min - 6
Add the fusilli pasta to the simmering liquid. Stir well to ensure all the pasta is submerged. Cover the pan and cook for 10-12 minutes, or according to package directions, stirring every few minutes to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed.
⏱️ 12 min - 7
Remove the pan from the heat. Stir in the grated Parmesan cheese until it is completely melted and the sauce is creamy. Season with salt and black pepper to taste.
⏱️ 2 min - 8
While the pasta is cooking, slice the rested chicken breasts into 1/2-inch thick strips.
⏱️ 3 min - 9
Return the sliced chicken to the pan, nestling it into the creamy pasta. Garnish with fresh chopped parsley and red chili flakes (if using). Serve immediately with extra Parmesan cheese on the side.
⏱️ 3 min