Description
Garlic Parmesan Chicken Pasta is a creamy, comforting one-pan meal featuring tender chicken breasts sautéed to golden perfection and simmered in a rich sauce made with garlic, Parmesan cheese, and heavy cream. Combined with penne pasta, sweet peas, and optional sun-dried tomatoes, this dish delivers layers of flavor with minimal cleanup.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
Sauce and Pasta
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, adjust to taste)
- 3 cups chicken broth
- 2 cups heavy cream
- 2 cups grated Parmesan cheese
- 2 cups penne pasta
Vegetables and Garnish
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 1/4 cup sun-dried tomatoes, sliced (optional)
- 1 tablespoon lemon juice
Instructions
- Season the Chicken: Pat the chicken breasts dry and season both sides generously with salt and pepper to enhance their natural flavor.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side until they develop a golden-brown crust and are cooked through. Remove the chicken from the skillet and set aside.
- Sauté Garlic and Spices: In the same skillet, add minced garlic and red pepper flakes (if using). Sauté for about 1 minute until the garlic is fragrant but not burnt.
- Create the Sauce Base: Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer over medium heat.
- Incorporate Parmesan Cheese: Stir in the grated Parmesan cheese, allowing it to melt fully into the sauce to create a rich, creamy texture.
- Cook the Pasta: Add the penne pasta to the skillet, ensuring it is submerged in the liquid. Cover the skillet with a lid and simmer on low heat for 10-12 minutes, or until the pasta is cooked al dente.
- Add the Peas: Stir in the frozen peas and cook for an additional 2-3 minutes to heat them through while retaining their color and slight crunch.
- Combine Chicken and Pasta: Slice the cooked chicken breasts and return them to the skillet, gently mixing them with the creamy pasta and sauce.
- Enhance with Extras: If desired, stir in the sliced sun-dried tomatoes and lemon juice to brighten the flavor profile with tang and subtle sweetness.
- Rest the Dish: Let the entire dish sit off heat for a couple of minutes to allow the flavors to meld beautifully.
- Garnish and Serve: Sprinkle freshly chopped parsley over the top before serving for a pop of freshness and color.
Notes
- You can substitute penne with other pasta shapes like rigatoni or fusilli for variety.
- Adjust the amount of red pepper flakes according to your preferred spice level or omit entirely for a milder dish.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
- Sun-dried tomatoes add a tangy sweetness but can be left out if unavailable or undesired.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop with a splash of cream or broth.
