Creamy Garlic Parmesan Chicken Pasta
Tender chicken and penne in a silky garlic Parmesan sauce made in the same pan, ready in 30 minutes.
This creamy pasta tastes rich but uses milk and broth instead of heavy cream. A little flour thickens the sauce, and real Parmesan gives it a deep, savory flavor.
The chicken and sauce cook in one skillet while the pasta boils, so dinner is on the table in half an hour.
Creamy Garlic Parmesan Chicken Pasta
Per serving, estimated: 450 calories · 31 g protein · about $1.80 How we estimate
Ingredients
Ingredients
- 12 oz (340 g) penne
- 1 lb (450 g) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) pieces
- ½ tsp salt, plus more to taste
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- 2 tbsp (28 g) butter
- 4 garlic cloves, minced
- 2 tbsp (16 g) all-purpose flour
- 1½ cups (360 ml) chicken broth
- 1 cup (240 ml) whole milk
- 1 cup (90 g) finely grated Parmesan
- 2 tbsp chopped fresh parsley
Instructions
- Cook the penne in salted boiling water until al dente. Save ½ cup of the pasta water, then drain.
- Meanwhile, season the chicken with the salt, pepper and Italian seasoning. Heat the oil in a large skillet over medium-high heat and cook the chicken for 6 to 7 minutes, turning, until golden and cooked through to 165°F (74°C). Move it to a plate.
- Lower the heat to medium. Melt the butter in the same skillet, add the garlic and cook for 30 seconds.
- Whisk in the flour and cook for 1 minute. Slowly whisk in the broth, then the milk. Simmer for 3 to 4 minutes, whisking, until slightly thickened.
- Take the pan off the heat and stir in the Parmesan until smooth.
- Add the pasta and chicken and toss to coat. Loosen with a little pasta water if needed. Taste for salt, sprinkle with parsley and serve.
Tips for success
- Use finely grated Parmesan from a wedge. Pre-shredded Parmesan doesn't melt smoothly.
- Add the cheese off the heat so the sauce stays silky instead of grainy.
- Stir in 2 handfuls of baby spinach with the pasta for some green.
Storing and reheating
Refrigerate for up to 3 days. Reheat gently with a splash of milk or broth, because the sauce thickens as it cools.
Equipment you'll need
- Large pot
- Large skillet
- Whisk
Questions
Can I use chicken thighs?
Yes. Thighs stay juicier and need 1 to 2 minutes longer to cook through.
Can I use heavy cream?
Yes, for a richer sauce replace the milk with heavy cream or half-and-half.
Calories, protein and cost are estimates calculated from the main ingredients and typical US supermarket prices. They will vary with the brands you buy, where you shop and your portion size. Measurements are given in US cups and spoons with approximate metric weights. Oven temperatures can vary, so check doneness using the signs described in each step. Always check labels if you are cooking for someone with a food allergy.
