Can I make this recipe ahead of time?

Yes! Prepare the dish up to the combining step (step 5), then store it in the fridge for up to 24 hours. When ready to serve, reheat on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce. Garnish just before serving.

How can I make this dish gluten-free?

Use gluten-free pasta, such as rice or quinoa-based penne. Ensure your chicken broth and Parmesan cheese are gluten-free, as some brands may include additives. Double-check all seasonings for hidden gluten.

Can I use a different protein instead of chicken?

Absolutely! Shrimp cooks quickly and pairs well with the creamy sauce (sauté for 2-3 minutes until pink). Italian sausage adds a bold flavor, or try grilled tofu for a vegetarian option. Adjust cooking times accordingly.

What if my sauce is too thick or too thin?

If the sauce is too thick, stir in reserved pasta water or a bit of milk, 1 tbsp at a time, until smooth. If too thin, simmer for an extra 1-2 minutes to reduce, or add a bit more Parmesan cheese to thicken.

Can I freeze leftovers?

Yes, but creamy sauces can separate when frozen. Store in an airtight container for up to 1 month. Thaw in the fridge overnight and reheat gently on the stovetop with a splash of cream or milk to restore creaminess.

Creamy Garlic Parmesan Chicken Pasta

Name: Creamy Garlic Parmesan Chicken Pasta | Quick One-Pan Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb), sliced into ½-inch strips; 12 oz penne pasta (or gluten-free penne for GF option); 2 tbsp olive oil; 4 cloves garlic, minced (or 1 tsp garlic powder for milder flavor); 1 cup heavy cream; 1 cup low-sodium chicken broth; 1 cup freshly grated Parmesan cheese, plus 2 tbsp for garnish; 1 tsp Italian seasoning; ½ tsp kosher salt (adjust to taste); ¼ tsp freshly ground black pepper; ¼ tsp red pepper flakes (optional, for a spicy kick); 2 cups fresh baby spinach (optional, for added nutrition); 2 tbsp fresh parsley, finely chopped (for garnish)

Description

Indulge in the comforting embrace of this Creamy Garlic Parmesan Chicken Pasta, a one-pan dish that combines tender, golden chicken with al dente penne enveloped in a rich, garlicky Parmesan sauce. The creamy texture and bold flavors evoke nostalgia, reminiscent of home-cooked meals that bring loved ones together. As a young immigrant recreating my mom’s dishes, I poured my heart into this recipe, blending tradition with my own flair. Ready in just 30 minutes, it’s perfect for busy weeknights or a cozy weekend dinner, offering a balance of cheesy decadence and customizable versatility. Whether you’re a pasta enthusiast or seeking a crowd-pleasing main course, this dish is sure to become a family favorite!

Ingredients

Scale

2 boneless, skinless chicken breasts (about 1 lb), sliced into ½-inch strips
12 oz penne pasta (or gluten-free penne for GF option)
2 tbsp olive oil
4 cloves garlic, minced (or 1 tsp garlic powder for milder flavor)
1 cup heavy cream
1 cup low-sodium chicken broth
1 cup freshly grated Parmesan cheese, plus 2 tbsp for garnish
1 tsp Italian seasoning
½ tsp kosher salt (adjust to taste)
¼ tsp freshly ground black pepper
¼ tsp red pepper flakes (optional, for a spicy kick)
2 cups fresh baby spinach (optional, for added nutrition)
2 tbsp fresh parsley, finely chopped (for garnish)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add penne and cook according to package instructions until al dente (about 10-12 minutes). Reserve ½ cup pasta water, then drain and set aside.
Prepare the Chicken: While pasta cooks, season chicken strips with ¼ tsp salt, ¼ tsp black pepper, and ½ tsp Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 4-5 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a plate and cover to keep warm.
Sauté the Garlic: In the same skillet, reduce heat to medium. Add minced garlic and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
Make the Creamy Sauce: Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer and cook for 2-3 minutes. Gradually stir in 1 cup Parmesan cheese until melted and smooth. Add red pepper flakes (if using), remaining ¼ tsp salt, and ½ tsp Italian seasoning. If sauce is too thick, add reserved pasta water, 1 tbsp at a time, to reach desired consistency.
Combine Ingredients: Return chicken to the skillet along with the cooked pasta. Toss to coat evenly in the sauce. If using spinach, stir it in now and cook for 1-2 minutes until wilted.
Garnish and Serve: Remove from heat. Sprinkle with fresh parsley and 2 tbsp Parmesan. Serve immediately with a side of garlic bread or a green salad.

Notes

Garlic Intensity: For a milder flavor, use roasted garlic or garlic powder. Fresh garlic delivers a bold kick, so adjust based on preference.

Sauce Consistency: Stir cheese slowly to avoid clumping. Reserved pasta water is key to adjusting thickness without diluting flavor.

Pan Searing Trick: Use a stainless steel skillet for a golden chicken crust, as my mom taught me. Preheat the pan fully before adding oil to enhance flavor.

Substitutions:

Lighter Option: Swap heavy cream for half-and-half or Greek yogurt (add yogurt off heat to prevent curdling).

Gluten-Free: Use certified gluten-free penne or zucchini noodles for a low-carb twist.

Vegetarian: Replace chicken with grilled tofu or mushrooms and use vegetable broth.

Variations:

Veggie Boost: Add sautéed mushrooms, cherry tomatoes, or broccoli for extra nutrition.

Spicy Kick: Increase red pepper flakes or add a pinch of cayenne.

Baked Version: Transfer to a baking dish, top with breadcrumbs and Parmesan, and bake at 375°F for 10 minutes for a crispy top.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of milk or broth to revive the sauce. Freezing is not recommended due to the creamy sauce.

Make-Ahead: Prep chicken and garlic in advance; store separately in the fridge for up to 24 hours to save time.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1.5 cups (approx. ¼ of recipe)
Calories: 648 kcal
Sugar: 2.5 g
Sodium: 620 mg
Fat: 34 g
Saturated Fat: 17 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 2.5 g
Protein: 35 g
Cholesterol: 135 mg