Creamy Garlic Chicken Pasta
Creamy garlic chicken pasta with seasoned chicken, penne, fresh garlic, and lots of Parmesan cream sauce. The chicken stays juicy, the penne catches all the sauce, an nobody is getting buttered noodles. Ready in about 30 minutes.
Servings 4 servings
Calories 688kcal
Equipment
- large skillet A 12-inch skillet gives the chicken enough room to brown and leaves enough surface area for reducing the sauce.
- large pot Gives the penne enough water and room to cook evenly without sticking together.
- measuring cups and spoons For measuring the sauce ingredients and seasonings accurately.
- Colander For draining the cooked penne before adding it to the skillet.
- microplane grater Freshly grated Parmesan melts more readily into the cream sauce than pre-shredded cheese.
- instant-read thermometer The most reliable way to confirm the chicken has reached 165°F (74°C).
Ingredients
- 8 oz (227 g) dry penne pasta
- 1 tbsp (15 ml) olive oil
- 1 lb (454 g) boneless, skinless chicken breasts or thighs cut into bite-size pieces
- 1 tsp (3 g) Italian seasoning
- ½ tsp (3 g) kosher salt
- ½ tsp (1 g) black pepper
- ½ tsp (1 g) paprika
- ¼ tsp (0.75 g) garlic powder
- 2 tbsps (28 g) butter
- 6 cloves garlic minced
- 1 cup (240 ml) low-sodium chicken broth
- 1 cup (240 ml) heavy cream room temperature
- ½ cup (~45 g) freshly grated Parmesan cheese
- 2 tbsps (8 g) chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Cook the penne according to the package directions until al dente. Drain and set aside.8 oz (227 g) dry penne pasta
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the bite-size chicken pieces and season with the Italian seasoning, kosher salt, black pepper, paprika, and garlic powder. Cook for about 7 minutes, stirring occasionally, until the chicken is browned and reaches an internal temperature of 165°F (74°C).1 tbsp (15 ml) olive oil, 1 lb (454 g) boneless, skinless chicken breasts or thighs, 1 tsp (3 g) Italian seasoning, ½ tsp (3 g) kosher salt, ½ tsp (1 g) black pepper, ½ tsp (1 g) paprika, ¼ tsp (0.75 g) garlic powder
- Reduce the heat to medium-low. Add the butter and minced garlic to the skillet and cook for about 1 minute, stirring frequently, until the garlic is fragrant. Keep the heat moderate so the garlic softens without browning.2 tbsps (28 g) butter, 6 cloves garlic
- Pour in the chicken broth and scrape the bottom of the skillet to release the browned bits from cooking the chicken. Bring the broth to a simmer and cook for 2 to 3 minutes to reduce slightly.1 cup (240 ml) low-sodium chicken broth
- Add the drained penne to the skillet and toss it with the chicken and broth.
- Reduce the heat to low. Pour in the room-temperature heavy cream and add the Parmesan. Stir until the cheese has melted and the sauce is smooth. Avoid boiling the sauce after adding the cream and Parmesan, which can cause the dairy to separate.1 cup (240 ml) heavy cream, ½ cup (~45 g) freshly grated Parmesan cheese
- Continue cooking over low heat for 1 to 2 minutes, tossing the pasta frequently, until the sauce has thickened enough to coat the penne. Remove from the heat. The sauce will continue to thicken slightly as it stands.
- Sprinkle with chopped parsley and serve immediately.2 tbsps (8 g) chopped fresh parsley
Notes
- Chicken thighs are more forgiving in this recipe and stay tender if they cook a little longer. Chicken breasts also work, but check them early and remove the skillet from higher heat once they reach 165°F (74°C).
- Bring the heavy cream closer to room temperature while preparing the other ingredients. Adding very cold cream to a hot skillet increases the chance of the sauce separating.
- Grate the Parmesan from a block rather than using pre-shredded cheese. Packaged shredded Parmesan often contains anti-caking ingredients that prevent it from melting as smoothly into a cream sauce.
- Keep the heat low after adding the heavy cream and Parmesan. A hard boil can cause the sauce to separate or become grainy.
- The sauce should still look slightly loose when the skillet comes off the heat. The Parmesan and pasta will continue to absorb and thicken the sauce as it stands.
- Refrigerate leftovers in an airtight container for up to 2 days. Reheat over low heat with a small splash of chicken broth or cream to loosen the sauce.
Nutrition
Serving: 340g | Calories: 688kcal | Carbohydrates: 47g | Protein: 40g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 175mg | Sodium: 583mg | Potassium: 647mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1321IU | Vitamin C: 5mg | Calcium: 222mg | Iron: 4mg