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This creamy garlic parmesan chicken pasta has become my weeknight dinner hero, combining tender seasoned chicken with a rich, cheesy pasta all made in one pan. The simplicity belies how incredibly flavorful and satisfying this meal truly is, consistently earning rave reviews from even my pickiest eaters.
I first created this recipe during a particularly hectic week when I needed something quick yet impressive. What began as a simple pantry cleanout has evolved into our family's most requested comfort food, especially when we have unexpected guests.
Ingredients
- Boneless skinless chicken breast: Provides lean protein and serves as the perfect canvas for the Italian seasonings
- Italian seasoning blend: Contains oregano, basil, and thyme creating an aromatic foundation for the entire dish
- Avocado oil or olive oil: Offers a clean cooking base with a high smoke point ideal for sautéing
- Yellow onion: Adds natural sweetness when caramelized that balances the savory elements
- Fresh garlic cloves: Bring essential aromatic flavor that store bought garlic powder simply cannot match
- Chicken broth: Forms the cooking liquid for the pasta while adding depth and umami
- Parmesan cheese: Creates the rich, nutty foundation of the sauce while helping it thicken naturally
- Heavy cream: Adds luxurious texture and helps mellow the sharpness of the parmesan
- Fresh parsley: Brightens the finished dish with color and a subtle herbaceous finish
Step-by-Step Instructions
- Season the Chicken:
- Mix Italian seasoning, paprika, salt and pepper in a small bowl. Pat chicken completely dry with paper towels to ensure proper browning. Generously rub the seasoning blend over both sides of the butterflied chicken breasts, pressing gently to adhere.
- Cook the Chicken:
- Heat a large deep skillet over medium heat until you can feel warmth hovering above the surface. Add avocado oil and swirl to coat the pan evenly. Place seasoned chicken in the pan without overcrowding and cook undisturbed for 3 minutes until a golden crust forms. Flip once and cook an additional 3 to 5 minutes until internal temperature reaches 165°F. Remove to a cutting board and allow to rest.
- Create the Flavor Base:
- Reduce heat to medium low to prevent burning. Add remaining oil and butter to the same pan, capturing all those flavorful chicken bits. Add diced onion with a pinch of salt and cook for 3 minutes, stirring occasionally until onions become translucent and slightly golden at the edges. Add minced garlic and cook for exactly one minute until fragrant but not browned.
- Build the Pasta Sauce:
- Pour chicken broth into the pan and use a wooden spoon to scrape up all the browned bits from the bottom. These caramelized pieces contain concentrated flavor essential to the sauce. Allow the broth to come to a gentle boil before adding the dry pasta. Stir to ensure all pasta is submerged in the liquid.
- Cook the Pasta:
- Cover the pan with a tight fitting lid and reduce heat to maintain a simmer. Cook for 10 minutes or until pasta is al dente with a slight firmness when bitten. Check at the 8 minute mark as cooking times vary between pasta types.
- Finish the Sauce:
- Turn off the heat completely before adding the parmesan, heavy cream and parsley. The residual heat will be sufficient to melt the cheese without causing the cream to separate. Stir continuously until the sauce becomes silky and coats the back of a spoon. Taste and adjust seasonings if needed.
- Combine and Serve:
- Slice the rested chicken into half inch strips across the grain for maximum tenderness. Gently fold the chicken into the pasta, allowing it to warm through in the hot sauce. Serve immediately garnished with additional parmesan and fresh parsley if desired.
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The secret component that elevates this dish is properly deglazed pan fond. When I first started cooking, I would rinse my pan between cooking chicken and starting the sauce. Then my Italian grandmother watched me in horror and showed me how those caramelized bits create the foundation for exceptional flavor. Now I make sure to capture every last bit of that golden goodness.
Make Ahead Instructions
This dish reheats beautifully with just a splash of milk or broth to revive the sauce. Prepare the entire recipe, allow to cool completely, then store in airtight containers in the refrigerator for up to 3 days. When reheating, add 1 to 2 tablespoons of liquid per portion, cover loosely, and warm gently over medium low heat or at 50% power in the microwave, stirring occasionally.
Ingredient Substitutions
This recipe welcomes many adaptations based on dietary needs or what you have on hand. For a lighter version, substitute half and half for heavy cream. Turkey cutlets work beautifully in place of chicken breast. Any short pasta shape like rotini, farfalle, or shells can replace the penne. For a vegetarian version, omit the chicken and use vegetable broth, adding sautéed mushrooms for meaty texture and umami flavor.
Serving Suggestions
Transform this into a complete meal by serving alongside a simple arugula salad dressed with lemon juice and olive oil. The peppery greens and bright acidity balance the richness of the pasta perfectly. For a special occasion, pair with roasted asparagus and warm crusty bread for sopping up the incredible sauce. A light, crisp pinot grigio or unoaked chardonnay complements the creamy profile without overpowering the delicate garlic notes.
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Frequently Asked Questions
- → How do I ensure the chicken stays tender?
Make sure to butterfly or pound the chicken to an even thickness to ensure it cooks evenly. Avoid overcooking by using a meat thermometer and stopping at an internal temperature of 165°F.
- → Can I use a different type of pasta?
Yes, you can use any pasta you prefer, such as gluten-free or protein pasta. Just ensure the cooking time and liquid absorption are suitable for the pasta type.
- → What can I use instead of heavy cream?
If you don't have heavy cream, you can substitute it with half-and-half or a mixture of whole milk and a little cornstarch for thickening.
- → Can I meal prep this dish?
Yes, you can prepare the chicken and sauce in advance. Store them separately, and reheat with the pasta when you're ready to serve to maintain the best texture.
- → How can I add more flavor to the dish?
Consider adding a splash of white wine before deglazing the pan or incorporating sun-dried tomatoes into the sauce for an extra layer of flavor.