Creamy Garlic Chicken Pasta
This comforting pasta dish combines tender chicken, hearty penne, and a luscious garlic-Parmesan cream sauce, ready in under 30 minutes.
Equipment
- Large Pot
- Large Skillet
Ingredients
- 8 ounces dry penne pasta
- 1 tablespoon olive oil
- 1 pound skinless boneless chicken breasts or thighs cubed
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 2 tablespoons butter
- 6 cloves garlic minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream room temperature
- 1/2 cup shredded Parmesan cheese
- 2 tablespoons chopped parsley
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, warm the olive oil. Add cubed chicken and season with Italian seasoning, salt, pepper, paprika, and garlic powder. Cook for about 7 minutes until cooked through.
- Add butter to the skillet and let it melt. Stir in minced garlic and sauté for 1 minute until fragrant.
- Pour in the chicken broth and scrape the browned bits from the bottom of the skillet. Bring to a simmer.
- Add the cooked pasta to the skillet, stirring to coat with the broth.
- Pour in the heavy cream and stir gently to combine. Add shredded Parmesan cheese and stir until melted and creamy.
- Allow the sauce to bubble for a couple of minutes until it thickens slightly. Sprinkle with chopped parsley before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.