Creamy chicken pasta recipe
Creamy chicken pasta made with tender chicken, penne, and a smooth Parmesan cream sauce. A beginner-friendly one-skillet dinner ready in about 30 minutes.
Ingredients
- 1 pound boneless skinless chicken breasts (cut into 1-inch cubes)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 2 teaspoons Italian seasoning (divided)
- 2 teaspoons olive oil
- 12 ounces Penne pasta
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 2 cups heavy cream
- ⅓ cup grated Parmesan cheese
- ½ cup chicken broth (or reserved pasta water)
- 2 tablespoons fresh parsley (chopped)
Instructions
- Season the cubed chicken with salt, black pepper, garlic powder, onion powder and half of the Italian seasoning. Toss until evenly coated.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken in a single layer and cook, stirring occasionally, until browned and cooked through, about 6 to 8 minutes. Transfer the chicken to a plate and set aside.
- Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve about ½ cup of the pasta water, then drain the pasta.
- In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, stirring often, until fragrant.
- Add in the remaining Italian seasoning, then stir to combine.
- Pour in the heavy cream and chicken broth or reserved pasta water. Stir well and let the sauce come to a gentle simmer.
- Add the Parmesan cheese and stir until fully melted and the sauce looks smooth and creamy.
- Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together until the pasta and chicken are well coated in the sauce.
- Remove from heat and finish with chopped parsley. Serve warm, with extra Parmesan if desired.
Notes
- Cutting the chicken into even pieces helps it cook quickly and stay juicy.
- The starch in reserved pasta water helps loosen the sauce while keeping it creamy. Add a little at a time if the sauce thickens too much.
- For a thicker sauce, let it simmer for an extra minute before adding the pasta. For a lighter sauce, stir in more broth or pasta water.
- I used the grated Parmesan in the in the green plastic jar. Feel free to use freshly grated Parmesan.
- Add sautéed mushrooms, spinach, or sun-dried tomatoes for extra texture and flavor without changing the base recipe.
Nutrition
Calories: 641kcalCarbohydrates: 46gProtein: 28gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 153mgSodium: 478mgPotassium: 520mgFiber: 2gSugar: 4gVitamin A: 1478IUVitamin C: 3mgCalcium: 134mgIron: 2mg
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