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–+ servings
Garlic parmesan chicken pasta with sliced chicken, creamy penne, and parsley.

Creamy Garlic Parmesan Chicken Pasta

easyhealthyrecipes.com/creamy-garlic-parmesan-chicken-pasta/
Golden seasoned chicken and tender penne come together in one pan with an extra-saucy homemade garlic parmesan cream sauce. Perfect for busy weeknights!
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Recipe makes approximately 6

Equipment Needed

  • Large, deep skillet or Dutch oven with lid
  • cheese grater
  • instant-read meat thermometer
  • Wooden spoon or silicone spatula
  • whisk

Ingredients Needed

For the Chicken

  • 1½ pounds boneless, skinless chicken breasts, sliced horizontally into thin cutlets
  • 1 tablespoon Italian seasoning
  • ½ teaspoon paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil

For the Pasta and Sauce

  • 3 tablespoons unsalted butter, divided
  • 1 small yellow onion, diced
  • 6 cloves garlic, minced
  • 4 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 pound penne or another short pasta
  • 2 cups heavy cream
  • ½ teaspoon garlic powder
  • 2 cups freshly grated parmesan
  • ¼ teaspoon crushed red pepper flakes, optional
  • ½ teaspoon kosher salt, plus up to ½ teaspoon more to taste
  • ½ to ¾ cup reserved starchy cooking liquid, if needed

For Serving

  • 3 tablespoons chopped fresh parsley
  • freshly grated parmesan, to taste

Instructions

  • Pat all 1½ pounds chicken cutlets dry with paper towels. Season them evenly with 1 tablespoon Italian seasoning, ½ teaspoon paprika, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
  • Heat 2 tablespoons olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer, working in batches if necessary. Cook for 3 to 4 minutes per side, or until golden and the thickest part reaches 165°F. Transfer the chicken to a plate and let it rest.
  • Reduce the heat to medium. Add 1 tablespoon unsalted butter to the same pan and scrape up the browned bits. Add 1 diced small yellow onion and cook for 2 to 3 minutes, stirring occasionally, until softened.
  • Add all 6 minced garlic cloves and cook for approximately 30 seconds, stirring constantly, until fragrant.
  • Add the remaining 2 tablespoons unsalted butter. Once melted, sprinkle in 4 tablespoons all-purpose flour. Whisk constantly for 1 minute, until the mixture turns light golden and smells lightly toasted.
  • Slowly pour in 4 cups chicken broth, adding a little at a time and whisking after each addition until smooth. Bring the mixture to a gentle simmer.
  • Stir in 1 pound dry penne, arranging it so it is submerged as much as possible. Cover the pan and cook for 12 to 14 minutes, stirring every few minutes, until the pasta is al dente. Reduce the heat as needed to maintain a gentle simmer.
  • If enough starchy liquid remains in the pan, ladle ½ to ¾ cup into a heatproof measuring cup and reserve it. Do not drain the pasta.
  • Reduce the heat to low. Stir in 2 cups heavy cream and ½ teaspoon garlic powder. Let the sauce warm gently for 1 minute without allowing it to boil.
  • Add 2 cups freshly grated parmesan in two or three additions, stirring well after each addition until completely melted and smooth.
  • Stir in ¼ teaspoon crushed red pepper flakes, if using, and ½ teaspoon kosher salt. Taste and add up to another ½ teaspoon salt if needed.
  • If the sauce is thicker than desired, stir in the reserved starchy cooking liquid a few tablespoons at a time until the sauce is silky and pourable. You may not need all of it.
  • Slice the rested chicken into strips. Return the chicken and any accumulated juices to the pan, gently stirring or nestling the pieces into the pasta. Let everything warm together over low heat for 2 minutes.
  • Sprinkle the pasta with 3 tablespoons chopped fresh parsley and additional freshly grated parmesan to taste. Serve immediately with plenty of sauce spooned over each portion.

Recipe Notes

Make it gluten-free: Use a cup-for-cup gluten-free flour, gluten-free chicken broth, and a gluten-free short pasta. Gluten-free pasta may cook faster, so begin checking it early and add more broth as needed.
Make it dairy-free: Replace the butter with plant-based butter, the heavy cream with unsweetened dairy-free cooking cream, and the parmesan with a dairy-free parmesan that melts well. Add the parmesan alternative gradually and adjust the amount as needed. 

Nutrition Info (Approximate)

Calories: 953kcal | Protein: 48g | Fat: 53g | Saturated Fat: 29g | Trans Fat: 0.2g | Total Carbs: 71g | Fiber: 3g | Sugar: 6g | Net Carbs: 68g | Vitamin C: 6mg | Cholesterol: 209mg | Sodium: 1908mg | Potassium: 822mg | Calcium: 403mg | Iron: 3mg