Garlic Parmesan Chicken Pasta

Pasta in staub dutch oven in a creamy parmesan sauce with chicken topped with parsley.

5 from 1 vote

Made with minimal ingredients and in under 30 minutes, this creamy parmesan garlic chicken pasta is an easy, one-pan dinner recipe featuring tender chicken, perfectly cooked pasta, and a creamy, flavorful sauce.

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Pasta

Cuisine: American, Italian

Servings:

Author: Kristen Chidsey

Ingredients

1 pound boneless skinless chicken breasts or thighs
4 teaspoons Italian seasoning divided
kosher salt and pepper to taste
1 tablespoon extra virgin olive oil
1 large shallot diced
4-6 cloves garlic minced
4 cups low-sodium chicken broth
¼ teaspoon crushed red pepper flakes optional
½ cup finely grated parmesan cheese
16 oz dry pasta penne, corkscrew, or trottole, etc.
½ cup heavy cream
parsley for serving

US Customary - Metric

Instructions

Trim fat or grizzle off the chicken, then dice into 1-inch cubes. Sprinkle the chicken with 2 teaspoons of Italian seasoning and salt and pepper to taste, tossing to coat.
In a large, deep stockpot or Dutch oven with a lid, heat 1 tablespoon extra virgin olive oil over medium-high heat. Once heated, add the seasoned chicken and cook undisturbed for 2 minutes. Let the chicken cook for 2 minutes. Add the minced shallot, then continue to sauté, stirring often, until the shallots begin to soften and the chicken browns on all sides. ~2-3 minutes.
Reduce heat to medium, add the minced garlic, and sauté for 30-60 seconds, just to toast.
Add the chicken stock or broth to the pan and, using a wooden spoon or spatula, scrape up any browned bits on the bottom of the pan. Season with ½ teaspoon kosher salt, 2 teaspoons Italian seasoning, and ¼ teaspoon crushed red pepper flakes, and bring the mixture to a boil.
Once boiling, stir in the pasta, cover the pan, and lower the heat to medium-low. Cook for 10-13 minutes, or until the pasta is almost al dente, stirring every 2-3 minutes (remove the lid, quickly stir, then place the lid back on the pan).
Once the pasta is nearly tender, remove the lid and stir in the Parmesan and heavy cream. Continue to cook over medium-low heat, stirring constantly, until the Parmesan has melted and the sauce has thickened slightly. Remove from the heat, taste, and adjust salt and pepper as needed.

Notes

Use the Right Pan: Select a heavy-bottomed large sauté pan or large stock pan that can be fitted with a lid to cook the Garlic Parmesan chicken pasta.

For the Pasta: Select a curved or ridged pasta shape so it will hold onto the creamy sauce. Corkscrew, Cavatappi, Trottle, or Penne pasta are all good options. If you want to select gluten-free pasta, use Barilla.

Cream: Heavy cream, half-and-half, and whole milk all work, but the heavy cream results in the most luxurious sauce.

Storage: Allow pasta to cool slightly and then transfer it to an airtight container. Store in the refrigerator for up to 3 days. To reheat the pasta, place one serving in a heat-safe dish and add in a splash of chicken stock. Cover with a damp paper towel and microwave in 30-second intervals until warmed through.

Nutrition