Description
A creamy and flavorful Garlic Parmesan Chicken and Pasta dish that combines tender seasoned chicken breasts with al dente penne pasta, coated in a rich parmesan and heavy cream sauce with garlic and onion notes. Perfect for a comforting and satisfying dinner.
Ingredients
Scale
For the Chicken:
- 1 tbsp avocado oil or olive oil
- 1 lb boneless, skinless chicken breast, butterflied or beaten down to about ½” thickness
- 1 tbsp Italian seasoning
- ½ tsp paprika
- Salt & pepper to taste
For the Pasta:
- 1 tbsp avocado oil or olive oil
- 1 tbsp unsalted butter
- ½ jumbo yellow onion, diced (about 1 cup)
- 4-6 large cloves garlic, minced
- 8 oz dry penne pasta (normal, gluten free, or protein pasta)
- 2 cups chicken broth
- 1 cup finely grated parmesan cheese
- ½ cup heavy cream
- 2 tbsp chopped parsley
Instructions
- Season the chicken: In a small bowl, combine Italian seasoning, paprika, salt, and pepper. Pat the chicken dry and rub both sides with the seasoning mixture thoroughly.
- Cook the chicken: Heat 1 tbsp avocado oil in a large pan over medium heat. Once hot, add the seasoned chicken. Cook for 5 minutes per side or until the internal temperature reaches 165°F. Remove chicken from the pan and let it rest.
- Sauté onion and garlic: Reduce heat to medium-low. Add another tablespoon of avocado oil and unsalted butter. Add diced onion and a pinch of salt. Cook for about 3 minutes until the onions are tender and translucent. Stir in minced garlic and cook for 1 more minute.
- Deglaze and cook pasta: Pour in the chicken broth and scrape the bottom of the pan to loosen browned bits. Bring broth to a light boil. Add dry penne pasta and stir to submerge it in the broth. Cover and cook for 10 minutes or until pasta is al dente.
- Add cheese and cream: Turn off the heat. Stir in finely grated parmesan cheese, heavy cream, and chopped parsley. Mix until the parmesan melts and the sauce thickens slightly. Adjust seasoning with salt and pepper to taste.
- Combine chicken and pasta: Slice the rested chicken into strips and add to the pasta in the pan. Toss everything gently to combine. Serve immediately and enjoy!
Notes
- For best results, freshly grate your parmesan cheese using the smallest holes on the grater to prevent clumping and ensure it melts smoothly.
- You can substitute the chicken broth with vegetable broth for a lighter flavor or to make the dish suitable for vegetarians (if you then omit the chicken).
- If you prefer, swap heavy cream with half-and-half for a slightly lighter sauce, though it may be less rich.
- Butterflied chicken breasts help them cook evenly and quickly; pounding them to uniform thickness also works well.
- Use gluten free penne if you require a gluten free version of this dish.
- Leftovers store well in the fridge for up to 3 days; reheat gently to avoid drying out the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg
