Description
This Garlic Parmesan Chicken and Pasta recipe is a creamy, flavorful dish perfect for a quick weeknight dinner. Tender chicken breast seasoned with Italian herbs and paprika is pan-seared to juicy perfection and served alongside al dente penne pasta cooked in a savory garlic onion broth, finished with a rich parmesan cream sauce and fresh parsley.
Ingredients
Scale
Chicken
- 1 tbsp avocado oil or olive oil
- 1 lb boneless, skinless chicken breast (butterflied or beaten down to about ½” thickness)
- 1 tbsp Italian seasoning
- ½ tsp paprika
- Salt & pepper to taste
Sauce & Pasta
- 1 tbsp avocado oil or olive oil
- 1 tbsp unsalted butter
- ½ jumbo yellow onion, diced (1 cup)
- 4-6 large cloves garlic, minced
- 8 oz dry penne pasta (normal, gluten-free, or protein pasta)
- 2 cups chicken broth
- 1 cup finely grated parmesan cheese
- ½ cup heavy cream
- 2 tbsp chopped parsley
Instructions
- Season and Cook the Chicken: Pat the chicken breasts dry with paper towels. In a small bowl, mix together Italian seasoning, paprika, salt, and pepper. Rub this seasoning evenly over both sides of the chicken. Heat 1 tablespoon of avocado or olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-5 minutes per side, until the chicken reaches an internal temperature of 165°F (74°C) and has a nice golden-brown crust. Remove the chicken from the pan and set aside to rest.
- Prepare the Pasta: In the same pan, add 1 tablespoon of avocado or olive oil along with 1 tablespoon of unsalted butter. When melted and hot, add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion is tender and translucent and the garlic is fragrant but not browned. Pour in 2 cups of chicken broth and bring to a simmer. Add the dry penne pasta and stir to combine. Cover the pan and cook for about 10 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
- Finish the Dish: Reduce the heat to low and stir in 1 cup of finely grated parmesan cheese, ½ cup heavy cream, and 2 tablespoons of chopped parsley. Stir well until the sauce thickens and becomes creamy. Slice the rested chicken breasts and add them back into the pan with the pasta. Toss gently to combine and heat everything through for 1-2 minutes. Taste and adjust seasoning if needed. Serve immediately.
Notes
- Butterflying or pounding the chicken breasts to an even thickness ensures even cooking.
- You can substitute gluten-free or protein pasta as preferred.
- Be careful not to overcook the garlic to avoid bitterness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- For a lighter version, use half-and-half instead of heavy cream or reduce the butter.
