Description
One-pan garlic butter chicken pasta with a creamy Parmesan sauce—easy, cheesy, and packed with flavor in just 30 minutes.
Ingredients
Chicken
1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
¾ tsp kosher salt, plus more to taste
½ tsp freshly ground black pepper
½ tsp smoked or sweet paprika
For Searing & Sauce
1 Tbsp olive oil
2 Tbsp unsalted butter
3 garlic cloves, minced
1 ¾ cups (420 ml) low-sodium chicken broth
8 oz (225 g) short pasta — penne, rotini, or shells
¾ cup (180 ml) heavy cream or half-and-half
1 cup (90 g) freshly grated Parmesan cheese
2 Tbsp chopped fresh parsley, for garnish
Instructions
Season Chicken – Pat chicken dry; toss with salt, pepper, and paprika.
Sear – Heat olive oil in a deep 12-inch skillet over medium-high. Cook chicken ≈ 5 min, turning until golden and almost cooked through. Transfer to a plate.
Garlic Butter – Reduce heat to medium, melt butter in the same skillet, and sauté garlic 30 sec until fragrant.
Simmer Pasta – Pour in broth, scraping up browned bits. Stir in uncooked pasta; bring to a boil, then cover and simmer 8–9 min, stirring once, until pasta is nearly tender.
Finish Sauce & Chicken – Stir in cream and return chicken (with juices) to skillet. Simmer 2–3 min until sauce thickens and pasta is al dente.
Cheesy Coat – Reduce heat to low; sprinkle in Parmesan, stirring until melted and silky. Adjust salt and pepper.
Serve – Garnish with parsley and enjoy hot straight from the skillet.
Notes
Cheese swap: Use Pecorino Romano for sharper flavor.
Veggie boost: Fold in 2 cups baby spinach or 1 cup steamed broccoli during the last 2 min.
Kick of heat: Add ¼ tsp red-pepper flakes with the garlic.
Lighter cream: Substitute evaporated milk plus an extra Tbsp Parmesan.
Leftovers: Refrigerate up to 3 days; reheat gently with a splash of broth or milk.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner / Main Course
- Method: One-Pan / Skillet
- Cuisine: American (Italian-inspired)
