Description
This Garlic Parmesan Chicken Pasta is a creamy, flavorful one-pan meal featuring tender chicken breasts simmered in a rich Parmesan-infused sauce with penne pasta, peas, and optional sun-dried tomatoes for a zesty twist. It’s an easy dinner perfect for busy weeknights, combining savory, cheesy, and garlicky flavors into a comforting pasta dish.
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
Vegetables and Garnish
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 1/4 cup sun-dried tomatoes, sliced (optional)
- 1 tablespoon lemon juice
Instructions
- Season the chicken: Pat the chicken breasts dry and season both sides generously with salt and pepper to ensure the meat is flavorful.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side until golden brown and fully cooked through. Remove from skillet and set aside to rest.
- Sauté garlic and spices: In the same skillet, add the minced garlic and red pepper flakes. Cook for about 1 minute until fragrant, taking care not to burn the garlic.
- Create the sauce base: Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer to blend the flavors.
- Melt in Parmesan cheese: Stir in the grated Parmesan thoroughly until melted, creating a creamy and cheesy sauce.
- Cook the pasta: Add the penne pasta to the skillet, making sure the pasta is submerged in the liquid. Cover and simmer on low heat for 10-12 minutes, or until the pasta is al dente and has absorbed the sauce flavors.
- Add the peas: Stir in the frozen peas and cook for an additional 2-3 minutes until heated through and tender.
- Combine chicken and pasta: Slice the cooked chicken breasts and return them to the skillet. Mix well with the pasta and sauce to unite all ingredients.
- Add sun-dried tomatoes and lemon: For a bright, tangy accent, add the sliced sun-dried tomatoes and lemon juice, stirring to incorporate.
- Rest the dish: Let the pasta and chicken sit for a couple of minutes off heat to meld all the flavors together.
- Garnish and serve: Sprinkle fresh chopped parsley over the top before serving to add a fresh herbal note and color.
Notes
- Use chicken breast or thighs based on preference for texture and fat content.
- Red pepper flakes are optional and can be adjusted to control the level of spiciness.
- Heavy cream can be substituted with half-and-half for a lighter sauce, though the creaminess will be reduced.
- For gluten-free, substitute penne pasta with a gluten-free alternative.
- Sun-dried tomatoes add a tangy flavor but are optional.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.