Description
How to make creamy one pot garlic parmesan chicken pasta with tender chicken and rich cheese sauce that’s ready in just 30 minutes for busy weeknights.
Ingredients
Scale
Protein & Base
- 1½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 12 oz penne pasta, uncooked
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
Aromatics & Flavor
- 6 cloves garlic, minced
- 1 medium yellow onion, diced
- 2 tablespoons olive oil
- 2 tablespoons butter
Cheese & Seasonings
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
Finishing Touches
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh lemon juice
Instructions
- Season Chicken: Pat chicken pieces dry and season generously with salt, pepper, and garlic powder. Let sit for 5 minutes while you prep other ingredients – this helps the seasoning stick.
- Sear Chicken: Heat olive oil and butter in a large pot over medium-high heat. Add chicken and cook 5-6 minutes until golden brown and cooked through, stirring occasionally.
- Build Base: Add diced onion to the pot and cook 3-4 minutes until softened. Stir in minced garlic and Italian seasoning, cooking 30 seconds until fragrant.
- Add Liquids: Pour in chicken broth and bring to a boil. Add uncooked pasta, stir well, and cook 12-15 minutes until pasta is tender, stirring frequently to prevent sticking.
- Create Sauce: Reduce heat to low and stir in heavy cream and red pepper flakes. Simmer 2-3 minutes until slightly thickened, then remove from heat completely.
- Finish Dish: Gradually stir in grated Parmesan cheese until melted and creamy. Add lemon juice and fresh parsley, then taste and adjust seasoning as needed.
- Serve Immediately: Let stand 2-3 minutes to thicken slightly before serving. The sauce will continue to thicken as it cools, creating that perfect creamy coating.
Notes
- Remove from heat before adding cheese to prevent clumping and grainy texture.
- Stir pasta frequently during cooking to prevent sticking to bottom of pot.
- Store in airtight container in refrigerator for up to 4 days.
- Add splash of broth when reheating to restore creamy consistency.
- Freshly grated Parmesan melts much better than pre-shredded cheese.
- Let dish rest 2-3 minutes before serving for sauce to thicken properly.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 32g