Description
A comforting one-pan dish featuring tender chicken and creamy garlic Parmesan sauce over pasta, perfect for busy weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 680g)
- 8 oz (225g) penne or rotini pasta
- 4 cloves fresh garlic, minced
- 2 cups low-sodium chicken broth (480ml)
- 1 cup heavy cream (240ml)
- 1 cup freshly grated Parmesan cheese (100g)
- 2 tbsp olive oil (30ml)
- 2 cups fresh spinach (optional, about 60g)
Instructions
- Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Season your chicken breasts with salt and pepper on both sides. Add the chicken to the skillet and cook for about 6 minutes on each side until golden brown. Once cooked, remove from the skillet and let it rest.
- Sauté Garlic: In the same skillet, add minced garlic and sauté for about 1 minute, just until fragrant.
- Add Pasta & Broth: Pour in the uncooked pasta and the chicken broth. Bring this mixture to a boil, then lower to a simmer. Cover and let it cook for about 10 minutes until the pasta is cooked al dente.
- Creamy Sauce: Reduce the heat low and stir in the heavy cream and grated Parmesan. Mix until the cheese is melted and the sauce is creamy.
- Combine Chicken & Spinach: Slice the rested chicken and return it to the skillet along with the spinach (if you’re using it). Toss everything gently to coat the chicken and pasta in the creamy sauce.
- Serve: Dish out your One Pan Garlic Parmesan Chicken Pasta warm, garnished with additional Parmesan if desired.
Notes
Perfect for busy weeknights; can be adapted with your favorite vegetables or gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
Keywords: chicken pasta, one pan recipe, garlic Parmesan