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Homemade Garlic Parmesan Chicken Pasta recipe photo

Garlic Parmesan Chicken Pasta

A creamy, garlicky chicken and parmesan pasta cooked in one pan for an easy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • large deep sauté pan with lid
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Measuring Cups
  • Wooden Spoon or Spatula

Ingredients
  

  • 1 pound boneless skinless chicken breasts or thighs trimmed and cut into 1-inch cubes
  • 2 teaspoons Italian seasoning divided
  • kosher salt to taste (about 1/2–1 tsp used in recipe)
  • black pepper to taste
  • 1 tablespoon extra virgin olive oil
  • 1 large shallot diced
  • 4-6 cloves garlic minced
  • 2 cups low-sodium chicken broth
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1/2 cup finely grated Parmesan cheese
  • 8 oz dry pasta penne, cavatappi, trottolle, or similar
  • 1/2 cup heavy cream
  • fresh parsley for serving, minced

Instructions
 

  • Trim any fat from the chicken and cut into 1-inch cubes; season with 2 teaspoons Italian seasoning, about 1/2 teaspoon kosher salt, and a pinch of black pepper; toss to coat.
  • Heat 1 tablespoon olive oil in a large deep sauté pan over medium-high heat until shimmering.
  • Add the chicken and cook undisturbed for about 2 minutes to brown, then add the diced shallot and continue to sauté, stirring often, until shallots soften and chicken is browned on all sides, about 2–3 more minutes.
  • Reduce heat to medium, add the minced garlic and cook 30–60 seconds until fragrant, taking care not to burn it.
  • Pour in 2 cups low‑sodium chicken broth and scrape up any browned bits from the pan; stir in the remaining Italian seasoning and 1/4 teaspoon crushed red pepper flakes (if using) and bring to a light boil.
  • Add 8 oz dry pasta, stir to submerge the pasta in the broth, then cover, reduce heat to medium‑low, and cook 10–13 minutes, stirring every 2–3 minutes, until the pasta is almost al dente.
  • Remove the lid and stir in 1/2 cup grated Parmesan and 1/2 cup heavy cream; stir until the cheese melts and the sauce thickens slightly. Taste and adjust salt and pepper as needed.
  • Remove from heat and serve garnished with freshly minced parsley if desired.

Notes

  • Use a heavy-bottomed pan with a lid for even cooking.
  • Choose a ridged or spiral pasta so the sauce clings well.
  • Heavy cream yields the creamiest sauce, but half-and-half or milk can be used.
  • Keep an eye on the pasta as it cooks and stir occasionally to prevent sticking.
  • Grate the Parmesan finely for the smoothest sauce.