Easy Garlic Parmesan Chicken Pasta

This is a one-skillet chicken pasta with a garlic and Parmesan cream sauce. Penne cooks in one pot while the chicken browns in a large skillet. The garlic, heavy cream and Parmesan are added to the same skillet to make a sauce that coats the chicken and pasta. Prep takes 10 minutes and cooking takes 15, so it is on the table in 25 minutes. The recipe makes 4 servings.

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It needs only a few ingredients, most of them pantry staples, and the sauce comes together in the pan where the chicken cooked.

What Goes in the Pan

The full amounts are in the recipe card at the bottom. These are the ingredients that matter most.

• Penne (8 ounces): cook it al dente according to the package, and set aside 1/2 cup of the pasta water before you drain it.
• Boneless, skinless chicken breasts (1 pound): cut into bite-sized pieces so they brown and cook through quickly.
• Garlic (4 cloves, minced): it goes in after the chicken and cooks for only about a minute. If you like garlic, an extra clove or two is fine.
• Heavy cream (1 cup) and grated Parmesan (1 cup): the sauce. The cream is brought to a simmer, then the Parmesan melts into it.
• Olive oil (2 tablespoons), salt (1 teaspoon) and black pepper (1/2 teaspoon): for browning and seasoning the chicken.
• Red pepper flakes (1/2 teaspoon): optional, for a little heat.
• Fresh parsley (1/4 cup, chopped): the garnish.

How the Sauce Comes Together

Heat the oil in a large skillet over medium heat, add the chicken with the salt, pepper and red pepper flakes, and cook until browned and cooked through, about 5 to 7 minutes. Add the garlic and cook for about 1 minute, until fragrant. Pour in the cream, bring it to a simmer, then stir in the Parmesan until it melts and the sauce is smooth.

Add the cooked pasta and toss it in the sauce for another 2 to 3 minutes to heat through. Serve right away with the parsley, plus a little more Parmesan on top if you want it.

Tips for a Good Sauce

• Keep the pasta water. If the sauce is too thick, add the reserved water a little at a time until it is the thickness you want. It also helps loosen the sauce when you reheat leftovers.
• Chop and measure first. Cut the chicken, mince the garlic and measure the cream and cheese before you turn on the heat. The cooking moves quickly.
• Taste as you go. Adjust the salt, pepper and red pepper flakes at the end.
• For a lighter sauce, use half-and-half in place of the heavy cream and less cheese.

Ways to Change It

• Vegetables: spinach, broccoli, zucchini or cherry tomatoes. Saute them with the garlic for a few minutes before the cream goes in.
• Protein: shrimp, turkey or tofu in place of the chicken.
• Herbs: basil, thyme or oregano.
• Cheese: mozzarella or feta mixed in with the Parmesan.
• Heat: diced jalapeños or a splash of hot sauce in the sauce.
• Different noodles: zucchini noodles, spaghetti squash or shirataki noodles in place of the penne. Adjust the cooking time.
• Dairy-free: coconut cream or a dairy-free cream in place of the heavy cream, and nutritional yeast in place of the cheese.

What to Serve With It

A side salad or steamed vegetables makes it a full meal. Garlic butter broccoli, roasted asparagus tossed in olive oil, salt and pepper, or a caprese salad of fresh mozzarella, tomatoes and basil with olive oil and balsamic vinegar all suit the creamy sauce. Garlic breadsticks are good for soaking up what is left on the plate. For drinks, a dry red or white wine, sparkling water with lemon or unsweetened iced herbal tea all work.

Nutrition per Serving

One serving has approximately 550 calories, 30 grams of fat (15 grams saturated), 40 grams of carbohydrates, 2 grams of fiber, 0 grams of sugar, 35 grams of protein and 800 milligrams of sodium. These are estimates. Penne makes this a regular pasta dish, so it is not low-carb unless you change the noodles.

FAQ

Can I use a different type of pasta?

Yes. Zucchini noodles or shirataki noodles work in place of penne. Adjust the cooking time to suit them.

How do you make it dairy-free?

Use coconut cream or a dairy-free cream in place of the heavy cream. For the cheese flavor without dairy, try nutritional yeast.

What adds more flavor?

Fresh herbs such as basil or thyme, or a splash of lemon juice. Vegetables like spinach or cherry tomatoes work too.

How do you store leftovers?

Keep them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream or the reserved pasta water to bring the sauce back.

Is it good for meal prep?

Yes. Make it as directed, portion it out and keep it in the refrigerator for quick meals during the week.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us