Garlic Parmesan Chicken Pasta

5 from 3 votes

Garlic Parmesan Chicken Pasta

Garlic Parmesan Chicken Pasta is a one-pan dinner with seasoned chicken, pasta cooked in broth, and a creamy sauce made with Parmesan, cream cheese, and a touch of lemon.

Prep Time15

Cook Time35

Total Time50

Course: dinner

Cuisine: American, Italian

Servings: servings

Author: Bailey Rhatigan

Equipment

heavy bottomed skillet

Ingredients

1 pound chicken breasts boneless/skinless
1 tablespoon fresh thyme
½ teaspoon chili powder
½ teaspoon oregano or Italian seasoning blend
½ teaspoon salt
½ teaspoon pepper
½ teaspoon olive oil
1 tablespoon butter
¼ cup yellow onion chopped
3 cloves garlic minced
2 cups bow tie pasta about 8 oz
3 cup chicken stock or broth
⅓ cup half and half or any milk of choice
⅓ cup parmesan
¼ cup cream cheese
2 teaspoon lemon zest about 1 lemon
1 tablespoon lemon juice
2 tablespoons fresh herbs for garnish basil or parsley

Instructions

Cut the chicken breasts in half for a quicker, more even cook. Add them to a large bowl. Add the thyme, chili powder, oregano, salt, and pepper and rub chicken all over until it’s evenly coasted in the seasonings.
Heat oil in a large heavy bottomed skillet over medium high heat. Add the breasts and cook for about 4-5 minutes on each side, turning often, until the internal temperature reaches 165°F.
Transfer chicken to a plate to rest. In the same skillet, add the butter, chopped onion and garlic. Let it simmer for about 2-3 minutes.
Add the dry pasta to the skillet with the onions and garlic. Pour the chicken broth over everything and cover. Let it simmer for about 15-20 minutes or until the pasta is al dente and most of the liquid is absorbed.
Add the milk, half of the parmesan cheese and cream cheese, mix in well. Take the pasta off the heat. Add the zest and juice. Slice the chicken breast and add to the top of the pasta, garnish with fresh herbs and remaining Parmesan if desired.
Serve and enjoy!

Notes

- Stir the pasta as it cooks. Give it a stir every few minutes so it cooks evenly and doesn’t stick to the skillet.
- Watch the liquid. The pasta should be al dente with a little starchy broth still left in the pan. Add a splash more broth if the skillet looks dry before the pasta is tender.
- Add Parmesan gradually. Stir it in a little at a time so it melts smoothly into the sauce instead of clumping.
- Use softened cream cheese. Room-temperature cream cheese blends into the sauce more easily than cold cream cheese.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently and add a splash of milk or chicken broth if the sauce has thickened.

Nutrition