Garlic Parmesan Chicken Pasta

This Garlic Parmesan Chicken Pasta is an easy 25-minute one-pan meal. Seasoned chicken breasts & pasta in a simple creamy garlic Parmesan sauce.

Course Pasta

Cuisine Italian

Keyword Garlic Parmesan Chicken Pasta

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 559kcal

Author Chrissie

Slice the chicken breasts into 1-inch thick slices and season them on all sides with salt, white pepper, garlic powder, and thyme. You can also cook them butterflied (sliced in half so they're nice and thin), and slice them at the end after cooking.
Add the olive oil to a large pan or skillet over medium heat.
When the oil is hot, add the chicken breasts and sear on all sides. Once the internal temperature reaches 74°C (165°F) remove to a plate.
Add the butter and let it melt. Dice the onion and slice your garlic cloves.
Add them to the butter and sauté until fragrant.
Add the white wine and scrape the pan well. Cook until the alcohol evaporates, about 3-5 minutes.
Add the chicken stock, cream, and Italian seasoning and mix well to create the sauce.
Add the pasta and let it boil, covered until al dente.
When the pasta is cooked, add the cheeses and mix well so the sauce melts the cheese and covers the pasta thoroughly.
Slice the chicken breasts if you cooked them whole (skip if they're already sliced) and then add the chicken on top of the pasta along with the fresh parsley.
Garnish with fresh grated Parmesan, and fresh cracked peper, then serve.

This pasta keeps well in the fridge for up to 3 days.

We do not suggest freezing this pasta as the sauce's texture will get ruined by the defrosting process.