Quick Garlic Parmesan Chicken (Printable)

One-pan dish with tender chicken, garlic, creamy Parmesan sauce, and perfectly cooked pasta for busy nights.

# What You'll Need:

→ Poultry

01 - 2 large boneless skinless chicken breasts, cut into bite-sized pieces

→ Pasta

02 - 10 oz penne or rotini pasta

→ Dairy

03 - ½ cup freshly grated Parmesan cheese
04 - ½ cup heavy cream
05 - 2 tbsp unsalted butter

→ Vegetables & Aromatics

06 - 4 cloves garlic, minced
07 - 1 small onion, finely chopped
08 - 2 tbsp fresh parsley, chopped

→ Stock & Seasonings

09 - 3 cups low-sodium chicken broth
10 - 1 tsp Italian seasoning
11 - ½ tsp crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste

→ Oil

13 - 1 tbsp olive oil

# How to Make It:

01 - Heat olive oil and butter in a large deep skillet over medium-high heat.
02 - Add chicken pieces seasoned with salt, pepper, and half the Italian seasoning. Sauté until golden and cooked through, about 4 to 5 minutes. Remove and set aside.
03 - In the same skillet, cook onion for 2 minutes until softened, then add garlic and sauté for 1 minute until fragrant.
04 - Pour in chicken broth and bring to a boil. Add uncooked pasta, reduce heat to medium, and simmer uncovered, stirring occasionally, until pasta is al dente and most liquid is absorbed, about 10 to 12 minutes.
05 - Reduce heat to low. Stir in heavy cream and Parmesan cheese until sauce is creamy and cheese melts.
06 - Return cooked chicken to skillet, toss to coat, and heat through for 1 to 2 minutes.
07 - Stir in chopped parsley. Adjust seasoning with salt, pepper, and red pepper flakes if desired.
08 - Serve hot garnished with extra Parmesan and parsley.

# Expert Hints:

01 -
  • It comes together in one pan, which means minimal cleanup and maximum flavor concentration.
  • The sauce is naturally creamy without feeling heavy, thanks to the perfect balance of broth and dairy.
  • Tastes like you spent way more effort than you actually did.
02 -
  • Don't let the cream boil rapidly after you add it or it will separate and break—keep the heat low and stir gently until you have a smooth sauce.
  • Freshly grated Parmesan melts into the sauce, but pre-shredded cheese stays grainy because of the anti-caking powder mixed in.
  • If your sauce seems too thin at the end, you can let it simmer a bit longer uncovered, but if it's too thick, whisk in a splash of warm broth or pasta water.
03 -
  • Cut your chicken into truly bite-sized pieces so they cook through in the first few minutes and you're not waiting for something larger to finish.
  • Taste the broth before you add it—some brands are saltier than others, and knowing this helps you season correctly at the end.
  • If you need to hold this dish while waiting for people to arrive, keep it warm on very low heat with a lid, and add a splash of broth if it starts to thicken too much.
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