Easy Chicken Pasta
Tender chicken and penne tossed in a creamy garlic Parmesan sauce. A simple weeknight dinner that comes together in about 30 minutes with ingredients you probably already have.
Ingredients
Instructions
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Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain.
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While the pasta cooks, pat the chicken dry and season both sides generously with salt, black pepper, and the Italian seasoning.
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Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook 5 to 6 minutes per side, until golden and cooked through (165°F internal). Transfer to a cutting board and let rest for 5 minutes, then slice.
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Lower the heat to medium. Add the garlic to the same skillet and cook for 30 seconds, stirring, until fragrant. Pour in the heavy cream and bring to a gentle simmer.
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Stir in the Parmesan until melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water.
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Add the drained pasta and sliced chicken to the skillet and toss until everything is coated in the sauce. Taste and adjust seasoning with salt and pepper.
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Serve warm, topped with extra Parmesan and chopped parsley if you like.
Nutrition
Per serving, estimated.
- Calories
- 620 kcal
- Protein
- 42g
- Carbs
- 52g
- Fat
- 27g
- Fiber
- 3g
Tips
- Use freshly grated Parmesan for the smoothest sauce. Pre-shredded cheese can make the sauce grainy.
- Don't overcook the pasta. It will continue to soften slightly when tossed in the hot sauce.
- Reserve some pasta water before draining. The starchy water helps loosen a sauce that becomes too thick.
Variations
- Use shrimp instead of chicken. Cook for 2 to 3 minutes per side until pink and opaque.
- Add a few handfuls of fresh spinach or steamed broccoli when you toss the pasta.
- Swap in whole-wheat pasta for extra fiber.
Frequently Asked Questions
Yes. Boneless, skinless chicken thighs work well here and stay very juicy. They may need an extra minute or two per side; cook until the internal temperature reaches 165°F.
You can, though it's best fresh. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or cream to loosen the sauce.
Heavy cream gives the sauce its body and keeps it from curdling. Whole milk will work in a pinch, but simmer it gently and expect a thinner sauce. Avoid low-fat milk.
Keep the heat at a gentle simmer, never a hard boil, and stir in the Parmesan off the heat or over low heat. Freshly grated cheese melts much more smoothly than pre-shredded.
