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Garlic Parmesan Chicken Pasta

Garlic Parmesan Chicken Pasta is a creamy one-pan dinner with seasoned chicken and tender penne.
The pasta cooks in chicken broth before Parmesan and heavy cream create a silky sauce.
It takes about 40 minutes and makes approximately four servings.
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Prep Time 15 minutes
Course Main Course
Cuisine Italian-inspired

Ingredients
  

For the Chicken

  • 1 tablespoon avocado oil or olive oil
  • 1 pound boneless skinless chicken breast, butterflied or pounded to about ½-inch thickness
  • 1 tablespoon Italian seasoning
  • ½ teaspoon paprika
  • Salt to taste
  • Black pepper to taste

For the Pasta

  • 1 tablespoon avocado oil or olive oil
  • 1 tablespoon unsalted butter
  • ½ jumbo yellow onion diced (about 1 cup)
  • 4 –6 large garlic cloves minced
  • 8 ounces dry penne pasta
  • 2 cups chicken broth
  • 1 cup finely grated Parmesan cheese
  • ½ cup heavy cream
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • In a small bowl, combine the Italian seasoning, paprika, salt, and black pepper. Pat the chicken dry, then season both sides evenly with the mixture.
  • Heat a large, deep skillet over medium heat. Add 1 tablespoon avocado oil. Once hot, add the chicken and cook for 3–5 minutes per side, or until golden and the thickest part reaches an internal temperature of 165°F (74°C). Transfer the chicken to a plate and allow it to rest.
  • Reduce the heat to medium-low. Add the remaining tablespoon of avocado oil and the butter to the same pan.
  • Add the diced onion with a small pinch of salt. Cook for about 3 minutes, stirring occasionally, until the onion begins to soften and turn translucent.
  • Stir in the minced garlic and cook for about 1 minute, just until fragrant.
  • Pour in the chicken broth and scrape the bottom of the pan to loosen the flavorful browned bits. Bring the broth to a gentle boil.
  • Add the dry penne and stir well, making sure the pasta is mostly submerged in the broth. Cover and cook for approximately 10 minutes, or according to the pasta package directions, until al dente. Stir occasionally to prevent sticking and check the liquid level as it cooks.
  • Turn off the heat. Add the Parmesan cheese, heavy cream, and chopped parsley. Stir until the cheese has melted and the sauce becomes smooth and creamy. Season with additional salt and pepper if needed.
  • Slice the rested chicken into strips and return it to the skillet. Gently toss everything together until the chicken is coated in the creamy sauce.
  • Serve your Garlic Parmesan Chicken Pasta warm, with extra Parmesan and parsley if desired.

Notes

Chicken thighs can replace chicken breasts if you prefer darker, juicier meat. Cook them until they reach a safe internal temperature.
Half-and-half can be used instead of heavy cream for a lighter sauce, although the final consistency may be thinner.
Other short pasta shapes such as rigatoni, fusilli, or farfalle can work, but cooking times and the amount of broth required may vary.
For serving, pair this parmesan chicken pasta with a simple green salad, steamed vegetables, or warm garlic bread.
For strict halal preparation, check packaged chicken broth and cheeses for appropriate halal certification. Some cheeses can be produced using animal-derived enzymes that may not meet your dietary requirements.