Save to Pinterest There's something about the smell of garlic hitting hot butter that makes you forget you're cooking on a Tuesday night when nobody planned dinner. I discovered this dish by accident, really—I had leftover chicken, a box of pasta, and about twenty minutes before everyone got hungry. What emerged from that skillet was so creamy and satisfying that it's become my go-to when I need something that tastes restaurant-quality but doesn't demand hours in the kitchen.
My neighbor once smelled this cooking from her driveway and invited herself over—not in a rude way, just in that way people do when something smells impossibly good. We ended up eating it straight from the skillet while standing at the counter, and she asked for the recipe before she even finished her first bite. That's when I knew this wasn't just a weeknight solution; it was something people genuinely wanted to eat.
Ingredients
- Chicken breasts: Cutting them into bite-sized pieces ensures they cook through in minutes and distribute throughout the pasta so every forkful has protein.
- Penne or rotini: Short pasta shapes trap the sauce beautifully, but linguine works too if that's what you have.
- Freshly grated Parmesan: Pre-shredded cheese contains anti-caking agents that make the sauce grainy—grating it fresh takes an extra minute and transforms the texture completely.
- Heavy cream: This is what makes the sauce luxurious, but don't skip the chicken broth or it becomes too rich.
- Butter: Use unsalted so you control the salt level and taste that pure butter flavor that grounds the whole dish.
- Garlic and onion: The aromatic foundation that makes people ask what smells so good—don't rush cooking them or you lose that layered flavor.
- Fresh parsley: Adds brightness at the end and keeps everything from tasting one-note.
- Chicken broth: Low-sodium is essential because you'll reduce it and concentrate the flavors, and salt builds as you cook.
- Italian seasoning: A shortcut that works, though fresh herbs (basil, oregano, thyme) elevate it if you have them.
- Red pepper flakes: Optional but recommended if anyone at your table likes gentle heat.
- Olive oil: Just enough to start the cooking process without overwhelming the delicate sauce.
Instructions
- Get your pan hot and ready:
- Heat butter and olive oil together in a large, deep skillet over medium-high heat, letting it foam gently—this is your flavor foundation. You want medium-high heat here because the chicken needs to sear and develop golden edges quickly.
- Sear the chicken:
- Add chicken pieces with a sprinkle of salt, pepper, and half the Italian seasoning, letting them sit undisturbed for two minutes before stirring. This golden crust is where all the deep, savory flavor lives—don't crowd the pan or move the chicken too early or it will steam instead of sear.
- Build the aromatics:
- Push the cooked chicken to the side, add the onion to the pan, and let it soften for two minutes until it turns translucent. Add the garlic next and you'll smell that unmistakable fragrance almost immediately—that's your signal that it's ready, usually just one minute.
- Make the sauce base:
- Pour in the chicken broth and bring it to a boil, then stir in the dry pasta directly into the simmering liquid. The pasta cooks in the broth instead of water, absorbing all that savory flavor from the start.
- Simmer until creamy:
- Reduce heat to medium and let everything bubble gently for ten to twelve minutes, stirring occasionally so nothing sticks to the bottom. You'll know it's ready when the pasta is tender and most of the liquid has been absorbed—you want just a tiny bit of liquid left.
- Finish with cream and cheese:
- Turn the heat to low and stir in the heavy cream and freshly grated Parmesan, letting them melt slowly into a silky sauce. Lower heat keeps the cream from breaking and the cheese from becoming grainy.
- Bring it all together:
- Return the chicken to the skillet, toss everything to coat in that luxurious sauce, and let it heat through for a minute or two. Stir in the fresh parsley, taste, and adjust salt, pepper, and red pepper flakes to your preference.
- Serve immediately:
- Transfer to bowls or plates while everything is still steaming, and top with extra Parmesan and a sprinkle of fresh parsley.
Save to Pinterest The magic moment in making this dish is right when you stir in that cream and watch the sauce transform from broth into something silky and luxurious. It's a small victory that happens in seconds, but it feels like you've accomplished something real.
The Art of the One-Pan Dinner
Cooking everything in one skillet isn't just about laziness—though that's part of it—it's about layering flavors. The browned bits left behind from the chicken become part of the sauce, the garlic and onion infuse the liquid, and the pasta drinks in all that seasoning as it cooks. By the time you finish, every element has influenced every other element, which is why this tastes so much more intentional than it has any right to be.
Customizing Without Losing the Soul
This recipe is forgiving enough to handle additions and substitutions without falling apart. Add a handful of fresh spinach or sliced mushrooms with the onions and they'll cook down into the sauce, adding texture and earthiness. Swap half-and-half for the heavy cream if you want something lighter, though you'll notice the sauce is less velvety. Fresh basil, oregano, or thyme can replace the Italian seasoning if you want more herbaceous notes, and a squeeze of lemon juice at the end brightens everything.
Making It Your Own
The best part about a recipe this simple is that it becomes a canvas for whatever you're craving in the moment. Some nights I add sun-dried tomatoes, other times I stir in roasted red peppers or fresh spinach. The chicken-garlic-Parmesan core stays the same, but the dish never feels tired because there's always room to play.
- Red pepper flakes aren't optional if you like heat—they add complexity, not just spice.
- A splash of white wine instead of some broth adds sophistication, though it's not necessary.
- Serve with a simple green salad and crusty bread to soak up every last drop of sauce.
Save to Pinterest This is the kind of dish that reminds you why cooking at home matters—not because it's complicated or takes hours, but because something this satisfying tastes even better when you made it yourself. Pour a glass of wine, breathe in that garlic-butter steam, and know you've got dinner handled.
Recipe FAQs
- → Can I use a different pasta type?
Yes, penne or rotini work best, but fusilli or farfalle are good substitutes for similar texture and sauce absorption.
- → How do I know when the pasta is perfectly cooked?
Simmer until the pasta is al dente, tender yet firm to the bite, usually about 10–12 minutes while absorbing the broth.
- → Can I make this dairy-free?
To omit dairy, use a plant-based cream alternative and a dairy-free cheese substitute to maintain creaminess.
- → Is it possible to add vegetables to this dish?
Yes, adding baby spinach or sliced mushrooms with the onions enhances flavor and nutrition without altering cooking time much.
- → What is a good side to serve with this dish?
A crisp green salad or steamed vegetables complement the creamy chicken and pasta perfectly, balancing the meal.