Description
A one-pan creamy chicken parmesan pasta made with seared Italian-seasoned chicken, penne pasta, garlic, and parmesan cream sauce.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breast (butterflied or pounded to ½” thickness)
- 1 tbsp Italian seasoning
- ½ tsp paprika
- Salt & pepper, to taste
- 1 tbsp avocado oil or olive oil
For the Pasta:
- 1 tbsp avocado oil or olive oil
- 1 tbsp unsalted butter
- ½ large yellow onion, diced (~1 cup)
- 4–6 cloves garlic, minced
- 8 oz penne pasta (normal, gluten-free, or high-protein)
- 2 cups chicken broth
- 1 cup finely grated parmesan cheese
- ½ cup heavy cream (or plant-based cream alternative)
- 2 tbsp fresh parsley, chopped
- Salt & pepper, to taste
Instructions
- Prep and Season Chicken: Pat chicken dry. Rub both sides with Italian seasoning, paprika, salt, and pepper. Heat oil in a large pan. Sear chicken for 3–5 minutes per side until golden and fully cooked (165°F internal temp). Remove and rest.
- Sauté Aromatics: Lower heat. Add more oil and butter. Sauté onion ~3 minutes until translucent. Add garlic and sauté for 1 more minute.
- Deglaze and Cook Pasta: Pour in chicken broth, scrape bottom of pan. Add penne pasta and stir to submerge. Cover and simmer for 10 minutes, or until pasta is al dente.
- Make Creamy Sauce: Turn off heat. Stir in grated parmesan, cream, and parsley until melted and creamy. Adjust salt and pepper.
- Combine and Serve: Slice cooked chicken and return to pan. Toss with pasta. Serve hot, garnished with extra parsley or parmesan.
Notes
This recipe can be made gluten-free or dairy-free with substitutions. Works well with spinach or sun-dried tomatoes as add-ins.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pan Skillet
- Cuisine: Italian-American