Garlic Parmesan Chicken and Pasta (One-Pan)

🍝 Creamy Chicken Penne Pasta

🧰 Equipment Needed

• Cutting board

• Sharp knife

• Small mixing bowl

• Large pan with lid

• Tongs

• Spatula

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🛒 Ingredients

For the Chicken

• 1 tbsp avocado oil or olive oil

• 1 lb boneless, skinless chicken breasts, butterflied or pounded to ½” thickness

• 1 tbsp Italian seasoning

• ½ tsp paprika

• Salt & pepper to taste

For the Pasta

• 1 tbsp avocado oil or olive oil

• 1 tbsp unsalted butter

• ½ jumbo yellow onion, diced (about 1 cup)

• 4–6 large garlic cloves, minced

• 8 oz dry penne pasta (regular, gluten-free, or protein pasta)

• 2 cups chicken broth

• 1 cup finely grated Parmesan cheese*

• ½ cup heavy cream

• 2 tbsp chopped fresh parsley

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👩‍🍳 Instructions

1. Season the Chicken
   In a small bowl, combine Italian seasoning, paprika, salt, and pepper. Pat the chicken dry, then rub the seasoning mix evenly on both sides.

2. Cook the Chicken
   Heat a large pan over medium heat. Once hot, add 1 tbsp oil. Place the seasoned chicken in the pan and sear for 3–5 minutes per side, until golden brown and cooked through (internal temp should reach 165°F). Remove from the pan and let it rest.

3. Sauté the Aromatics
   Lower heat to medium-low. Add another tablespoon of oil and the butter to the same pan. Add diced onion and a pinch of salt. Cook for about 3 minutes until softened and translucent. Stir in the garlic and cook for 1 minute more.

4. Deglaze and Simmer the Pasta
   Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a light boil. Stir in the dry penne, ensuring it's fully submerged. Cover the pan and cook for 10 minutes or until the pasta is al dente.

5. Make it Creamy
   Turn off the heat. Stir in the finely grated Parmesan, heavy cream, and chopped parsley. Mix until the cheese is melted and the sauce thickens slightly. Taste and adjust seasoning as needed.

6. Combine and Serve
   Slice the rested chicken into strips. Add it back into the pan with the pasta and toss to coat in the sauce. Serve hot and enjoy!

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🔪 Pro Tip

Use freshly grated Parmesan from a block using the smallest holes on your grater. This melts more smoothly than pre-shredded varieties and prevents clumping. Some readers have reported clumping issues when using pre-grated cheese, but this hasn’t been a problem when using fresh, finely grated Parm.