Description
How to make sticky garlic parmesan chicken skillet pasta with tender chicken and creamy sauce that brings comfort to your weeknight dinner table.
Ingredients
Scale
Chicken and Pasta
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 tbsp butter
Garlic Parmesan Sauce
- 6 cloves garlic, minced
- 1/2 cup white wine or chicken broth
- 1 cup heavy cream
- 3/4 cup freshly grated parmesan cheese
- 2 tbsp honey
- 1 tbsp soy sauce
Seasonings and Garnish
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
- Extra parmesan cheese for serving
- 2 green onions, sliced
Instructions
- Cook Pasta: Boil pasta according to package directions until al dente, then drain and reserve 1 cup pasta water. The starchy water helps bind the sauce later.
- Season Chicken: Pat chicken pieces dry and season generously with salt, pepper, and Italian seasoning. Dry chicken creates better browning and prevents oil splattering everywhere.
- Brown Chicken: Heat olive oil in large skillet over medium-high heat, cook chicken 5-6 minutes until golden brown. Don’t overcrowd the pan or chicken will steam.
- Build Sauce: Add butter and minced garlic, cook 30 seconds until fragrant. Pour in wine, scraping up browned bits, then add cream, honey, and soy sauce.
- Add Pasta: Toss cooked pasta into skillet with sauce, adding pasta water as needed to reach desired consistency. The pasta should be well-coated but not swimming.
- Finish Dish: Remove from heat, stir in parmesan cheese and red pepper flakes until melted and glossy. Taste and adjust seasoning with salt and pepper as needed.
- Serve Hot: Garnish with fresh parsley, green onions, and extra parmesan cheese. Serve immediately while the sauce is still creamy and the pasta is perfectly warm.
Notes
- Don’t burn the garlic or it will make the entire sauce bitter and inedible.
- Reserve pasta water before draining – it’s essential for proper sauce consistency.
- Remove from heat before adding parmesan to prevent clumping and graininess.
- Store leftovers in refrigerator for up to 3 days in airtight container.
- Reheat gently with splash of cream to restore creamy texture.
- Freshly grated parmesan melts much better than pre-shredded varieties.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 520 calories
- Fat: 28g
- Carbohydrates: 45g
- Protein: 32g