Print

One-Pot Creamy Garlic Parmesan Chicken and Pasta

Close-up of rigatoni pasta coated in a creamy garlic parmesan sauce with chunks of seared chicken.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a comforting, cheesy Garlic Parmesan Chicken and Pasta dish in a single pot for easy cleanup and fast weeknight serving.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 12 ounces penne pasta
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Season the chicken pieces with salt and pepper.
  2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 5 minutes. Remove chicken and set aside.
  3. Add minced garlic and Italian seasoning to the pot. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and bring the liquid to a boil. Add the penne pasta. Cook according to package directions, stirring occasionally, until pasta is nearly tender (about 8-10 minutes).
  5. Reduce heat to low. Stir in the heavy cream and return the cooked chicken to the pot.
  6. Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Heat through for 2-3 minutes, but do not boil after adding cheese.
  7. Taste and adjust salt and pepper if needed.
  8. Serve immediately, garnished with fresh parsley.

Notes

  • For a richer flavor, use half-and-half instead of heavy cream.
  • You can substitute chicken broth with vegetable broth for a different profile.
  • If the sauce thickens too much while resting, add a splash of milk or broth to thin it out.

Nutrition

Find it online: https://juliameal.com/garlic-parmesan-chicken-pasta-recipe/