Go Back
–+ servings
Close-up of a bowl filled with Creamy Garlic Parmesan Chicken Pasta, topped with grilled chicken strips and fresh parsley.

Creamy Garlic Parmesan Chicken Pasta (Easy 30-Minute Dinner!)

This recipe makes a creamy, rich, and delightful chicken pasta dish that is perfect for a quick weeknight meal. It is ready in about 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 tbsp avocado oil or olive oil
  • 1 lb boneless, skinless chicken breast butterflied or beaten down to about ½" thickness
  • 1 tbsp italian seasoning
  • 1 tsp paprika ½
  • to taste salt & pepper
For the Pasta
  • 1 tbsp avocado oil or olive oil
  • 1 tbsp unsalted butter
  • 1 cup jumbo yellow onion diced
  • 4-6 large cloves garlic minced
  • 8 oz dry penne pasta normal, gluten free or protein pasta
  • 2 cups chicken broth
  • 1 cup finely grated parmesan cheese
  • ½ cup heavy cream
  • 2 tbsp chopped parsley

Equipment

  • Cutting board
  • Knife
  • Small bowl
  • large pan with lid
  • Tongs
  • Spatula

Method
 

  1. In a small bowl, mix together the italian seasoning, paprika, salt & pepper. Pat the chicken dry and then rub both sides with the seasoning mixture.
  2. Bring a large pan to medium heat. Once hot, add avocado oil. Then, add seasoned chicken and cook for 3-5 minutes per side, until the internal temperature reaches 165F. Remove chicken from the pan and set it aside to rest.
  3. Reduce heat to medium-low and add more avocado oil and butter. Then, add onion and season it with salt. Cook, stirring occasionally, for about 3 minutes, or until beginning to get tender and translucent. Add garlic, stir, and cook for 1 minute longer.
  4. Deglaze the pan with chicken broth, scraping up all the browned bits stuck to the bottom. Allow the broth to come to a light boil. Then, add the dry pasta and stir to make sure that the pasta is submerged in the broth.
  5. Cover the pan and cook for 10 minutes or until the pasta is al-dente.
  6. Turn off the heat and add in the parmesan, heavy cream and parsley. Stir until the parmesan is melted and the sauce is warm and thickened slightly. Taste and adjust salt and pepper as needed.
  7. Slice the cooked chicken into strips and add it into the pan along with the pasta. Toss to combine. Then, serve & enjoy.

Notes

This recipe was developed by THOMÁS ANDERSON, a Precision Keto Scientist. It is designed for busy home cooks looking for a flavorful and quick meal.

Tried this recipe?

Let us know how it was!