Description
This creamy Garlic Parmesan Chicken Pasta is a rich and hearty one-pan meal featuring tender chicken breasts, perfectly cooked penne pasta, and a luscious sauce made with garlic, Parmesan cheese, heavy cream, and chicken broth. Enhanced with peas, sun-dried tomatoes, and fresh parsley, it’s a comforting dish that comes together in under an hour, making it ideal for weeknight dinners.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
Sauce and Pasta
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, adjust to taste)
- 3 cups chicken broth
- 2 cups heavy cream
- 2 cups grated Parmesan cheese
- 2 cups penne pasta
- 1 cup frozen peas
- 1/4 cup sun-dried tomatoes, sliced (optional)
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Season the Chicken: Season the chicken breasts evenly with salt and pepper on both sides to enhance their flavor.
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes per side until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and set aside.
- Sauté Garlic and Spices: In the same skillet, add the minced garlic and red pepper flakes. Sauté for about 1 minute, stirring constantly, until the garlic becomes fragrant but not browned.
- Add Liquids and Simmer: Pour in the chicken broth and heavy cream into the skillet. Bring the mixture to a gentle simmer to combine the flavors.
- Incorporate Parmesan Cheese: Stir in the grated Parmesan cheese thoroughly, allowing it to melt fully into the creamy sauce to thicken it slightly.
- Cook the Pasta: Add the penne pasta to the skillet, making sure it is submerged well in the liquid. Cover the skillet and simmer on low heat for 10-12 minutes, or until the pasta is tender but still firm to the bite (al dente).
- Add Peas: Stir in the frozen peas and cook for an additional 2-3 minutes, allowing them to warm through.
- Combine Chicken and Pasta: Slice the cooked chicken breasts and return them to the skillet. Mix well so the chicken pieces are fully coated in the sauce with the pasta.
- Add Final Flavorings: Stir in the sun-dried tomatoes and lemon juice if using, to add tanginess and depth of flavor to the dish.
- Rest the Dish: Let the skillet sit off heat for a couple of minutes, allowing all the flavors to meld together perfectly.
- Garnish and Serve: Sprinkle fresh chopped parsley over the pasta as a bright, fresh finishing touch before serving.
Notes
- Red pepper flakes are optional and can be adjusted or omitted depending on your spice preference.
- For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and cream.
- Sun-dried tomatoes add a nice tangy flavor but can be omitted if unavailable.
- Use low-sodium chicken broth to reduce salt content if desired.
- Ensure pasta is fully submerged in liquid to cook evenly during simmering.
