Description
Garlic Parmesan Chicken Pasta is a creamy, flavorful one-pan meal featuring tender chicken breasts, penne pasta, and a rich sauce made from garlic, Parmesan cheese, and cream. Enhanced with peas, sun-dried tomatoes, and a splash of lemon juice, this dish offers a perfect balance of savory and tangy notes. It’s ideal for a comforting family dinner that comes together easily on the stovetop.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
Sauce and Pasta
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, adjust to taste)
- 3 cups chicken broth
- 2 cups heavy cream
- 2 cups grated Parmesan cheese
- 2 cups penne pasta
- 1 cup frozen peas
- 1/4 cup sun-dried tomatoes, sliced (optional)
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Season the Chicken: Season the chicken breasts evenly on both sides with salt and pepper to enhance their flavor before cooking.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side until they develop a golden brown crust and are fully cooked through. Remove them from the skillet and set aside.
- Sauté Garlic and Red Pepper Flakes: In the same skillet, add minced garlic and red pepper flakes. Sauté for about 1 minute until the garlic becomes fragrant, which builds the foundation for the sauce.
- Add Liquids and Simmer: Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, allowing the flavors to meld together while preparing the sauce base.
- Melt Parmesan Cheese Into Sauce: Stir in grated Parmesan cheese and let it melt completely into the creamy sauce, giving it a rich, cheesy flavor.
- Cook the Pasta: Add penne pasta to the skillet, making sure the pasta is covered by the liquid. Cover the skillet and simmer on low heat for 10-12 minutes until the pasta is cooked al dente.
- Add Peas: Stir in frozen peas and cook for another 2-3 minutes to warm them through and add a pop of color and sweetness.
- Combine Chicken and Pasta: Slice the cooked chicken breasts and return them to the skillet, mixing thoroughly with the pasta and sauce for an all-in-one dish.
- Add Sun-Dried Tomatoes and Lemon Juice: If using, stir in sun-dried tomatoes and lemon juice to add an extra burst of tangy flavor and depth.
- Rest the Dish: Let the dish sit for a couple of minutes off heat so all flavors can fully combine and the sauce can thicken slightly.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top for a fresh, herbaceous finish before serving.
Notes
- Adjust red pepper flakes to control the heat level or omit for a milder dish.
- Use freshly grated Parmesan for best flavor and texture.
- Sun-dried tomatoes are optional but add a nice sweetness and complexity.
- Covering the skillet while simmering pasta helps it cook evenly and absorb the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
