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Creamy Garlic Parmesan Chicken Pasta Skillet: Easy One-Pan Dinner

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A creamy, cheesy one-pan pasta with golden garlic chicken, cooked entirely in a single skillet. Perfect for busy weeknights, this comforting dish comes together in under 40 minutes with simple ingredients.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts, sliced in half lengthwise
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 8 ounces penne pasta (or any short pasta like rigatoni or fusilli)
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • ½ teaspoon red pepper flakes (optional)
  • ¼ teaspoon nutmeg (optional)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Prep the chicken: Pat the chicken breasts dry with paper towels. Slice each breast in half horizontally to create two thin cutlets. Season both sides generously with salt, pepper, and garlic powder.
  2. Sear the chicken: Heat the olive oil in a large skillet over medium-high heat until it shimmers. Carefully lay the chicken cutlets in the pan, making sure not to overcrowd. Cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Transfer the chicken to a plate and tent loosely with foil. Do not clean the pan.
  3. Sauté the aromatics: Reduce the heat to medium and add the butter to the same skillet. Once it melts and starts to foam, add the minced garlic. Stir constantly for about 1 minute, until fragrant but not brown.
  4. Start the sauce: Pour in the chicken broth and bring it to a simmer, scraping the bottom of the pan with a wooden spoon to release all the browned bits.
  5. Cook the pasta: Add the dry penne directly to the simmering broth. Give it a good stir, then pour in the heavy cream. Add the red pepper flakes and nutmeg if using. Bring everything back to a gentle simmer, then reduce the heat to medium-low. Cover the skillet and let it cook for 12-15 minutes, stirring occasionally to prevent sticking.
  6. Check for doneness: After 12 minutes, test a piece of pasta. It should be tender but still have a slight bite (al dente). If it’s still too firm, add a splash of broth or water and cook for another 2-3 minutes. The sauce should be thick enough to coat the back of a spoon.
  7. Add the cheese and chicken: Remove the skillet from the heat. Sprinkle the grated Parmesan over the pasta and stir until it melts completely into the sauce. Slice the rested chicken into strips and nestle them into the pasta.
  8. Garnish and serve: Sprinkle with fresh parsley and a little extra black pepper. Serve immediately while it’s hot and creamy.

Notes

Don’t rush the sear—chicken releases naturally when properly browned. Always grate your own Parmesan for a smooth sauce. Keep heat at a gentle simmer to prevent cream from separating. Sauce will thicken as it sits; add a splash of milk or broth when reheating. Leftovers keep in the refrigerator for up to 3 days. Not recommended for freezing.

Nutrition

Keywords: creamy garlic parmesan chicken pasta, one-pan dinner, easy weeknight meal, chicken pasta skillet, comfort food

Find it online: https://gleefulfork.com/creamy-garlic-parmesan-chicken-pasta-skillet-easy-one-pan-dinner/