Garlic Parmesan Chicken Pasta Skillet
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: None mentioned
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- 1 cup heavy cream
- 8 oz penne or rotini pasta (uncooked)
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach (optional)
- Fresh parsley for garnish
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Add the chicken to the skillet in a single layer and cook until golden brown on all sides, about 5-7 minutes. Once cooked through, remove the chicken from the skillet and set it aside on a plate.
- Reduce the heat to medium. In the same skillet, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to let it burn. This creates the flavorful base for your creamy sauce.
- Pour the chicken broth and heavy cream into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the liquid to a gentle simmer.
- Add the uncooked pasta to the skillet. Stir well to ensure the pasta is mostly submerged. Cover the skillet with a lid and cook for 10-12 minutes, or until the pasta is tender and the sauce has thickened. Stir occasionally to prevent the pasta from sticking to the bottom.
- Stir in the grated Parmesan cheese until it is completely melted and the sauce is smooth. If using spinach, add it now and stir until wilted. Return the cooked chicken to the skillet and toss everything together to coat. Garnish with fresh parsley before serving.