Description
This easy chicken pasta recipe features tender chicken pieces and penne pasta in a rich, creamy garlic sauce. Ready in just 30 minutes using one pot for minimal cleanup, this family-friendly dinner is comfort food at its finest.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 pound penne pasta (or any short pasta)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
- ¼ teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
- Extra Parmesan for serving
Instructions
- Prepare the chicken: Pat the chicken pieces dry with paper towels and season generously with salt, pepper, and 1 teaspoon of Italian seasoning. This helps the chicken develop better color and flavor during cooking.
- Sear the chicken: Heat the olive oil and 1 tablespoon of butter in a large, deep skillet or Dutch oven over medium-high heat. Once the butter is melted and the pan is hot, add the chicken pieces in a single layer (work in batches if necessary to avoid overcrowding). Cook for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F). The chicken doesn’t need to be completely cooked at this stage as it will finish cooking with the pasta. Remove the chicken to a plate and set aside.
- Sauté the garlic: Reduce heat to medium and add the remaining 2 tablespoons of butter to the same pan. Once melted, add the minced garlic and sauté for about 30-60 seconds until fragrant but not browned. Stir constantly to prevent burning.
- Add liquids and pasta: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan (this is where tons of flavor lives). Add the heavy cream and stir to combine. Bring the mixture to a gentle boil.
- Cook the pasta: Add the uncooked penne pasta, remaining 1 teaspoon Italian seasoning, and a pinch of red pepper flakes if using. Stir well to ensure all the pasta is submerged in the liquid. Reduce heat to medium-low, cover with a lid, and simmer for 12-15 minutes, stirring occasionally to prevent sticking. The pasta should be al dente and most of the liquid absorbed.
- Finish the sauce: Remove the lid and stir in the grated Parmesan cheese until melted and the sauce becomes creamy. If the sauce seems too thick, add a splash of chicken broth or pasta water. If it’s too thin, let it simmer uncovered for a few more minutes to thicken.
- Combine and serve: Return the cooked chicken pieces to the pan along with any accumulated juices. Toss everything together until the chicken is heated through and well coated with the creamy sauce, about 2-3 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish and enjoy: Remove from heat, garnish with freshly chopped parsley and extra Parmesan cheese. Serve immediately while hot and creamy.
Notes
- For the creamiest sauce, use full-fat heavy cream rather than half-and-half.
- If your pasta absorbs too much liquid before fully cooking, add ¼ cup of broth or water at a time until the desired consistency is reached.
- Don’t skip the step of scraping up the browned bits from the pan—this adds incredible depth of flavor to your sauce.
- The sauce will thicken as it sits. Add a splash of broth or milk when reheating leftovers to restore the creamy consistency.
- Fresh Parmesan cheese melts much better than pre-grated varieties and creates a smoother sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe (approximately 1½ cups)
- Calories: 620
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 135mg