Description
A warm, buttery pasta dish that pairs seasoned chicken with a creamy garlic-parmesan sauce, perfect for quick weeknight dinners or special occasions.
Ingredients
Scale
- 8 oz pasta (penne or fettuccine)
- 2 boneless, skinless chicken breasts
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Chopped parsley for garnish
Instructions
- Cook the pasta according to package instructions in salted boiling water until al dente. Drain and set aside. Pat the chicken breasts dry with paper towels. Season both sides of the chicken with salt, pepper, paprika, and onion powder.
- Mince the garlic and measure out the butter, broth, cream, and Parmesan so everything is ready to add to the pan.
- Melt the butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30–60 seconds. Add the seasoned chicken and cook until golden brown on both sides and cooked through, about 6–7 minutes per side. Remove chicken and slice.
- Add the chicken broth and heavy cream to the skillet and bring to a gentle simmer, scraping up browned bits. Stir in Parmesan and dried parsley until the cheese melts and the sauce turns creamy.
- Toss the cooked pasta in the skillet to coat in the sauce. Adjust seasoning with salt and pepper. Serve topped with sliced chicken and parsley.
Notes
Serve hot with extra Parmesan and a lemon wedge for brightness. This dish can be stored in the fridge for up to 3 days or frozen for 1 month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 550mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg