Save The smell of garlic hitting hot butter still reminds me of tiny apartment kitchens and the first time I attempted a one-pan pasta without really knowing if it would work. This chicken pasta came together on a Tuesday when takeout felt like too much effort and I had chicken, cream, and a wedge of Parmesan that needed using. The sauce came together richer than I expected, coating each piece of penne in that way that makes you keep checking the pan just to watch it simmer.
I served this to friends who were skeptical about pasta cooked directly in broth, and they ended up scraping the pan for the last spoonfuls of sauce. The way the starch from the pasta thickens the cream as it simmers creates something restaurant-quality without needing any technique beyond stirring occasionally.
Ingredients
- Chicken breasts: Cutting them into bite-sized pieces helps them cook quickly and evenly so every bite has tender meat
- Penne or rotini pasta: These shapes hold the creamy sauce beautifully in their ridges and curves
- Heavy cream: This creates that velvety texture that makes the sauce feel luxurious
- Parmesan cheese: Freshly grated melts better and gives you that salty, nutty depth that matters here
- Chicken broth: The pasta cooks directly in this, absorbing flavor while releasing starch to thicken the sauce
- Garlic and onion: These build the aromatic base that makes the whole dish taste comforting
- Italian seasoning: A simple blend that ties everything together without overwhelming the garlic
- Red pepper flakes: Optional, but they add just enough warmth to balance the cream
- Olive oil and butter: Cooking with both gives you flavor from the butter and a higher smoke point from the oil
Instructions
- Sear the chicken:
- Heat the olive oil and butter in a large, deep skillet over medium-high heat until the butter foams slightly. Add the chicken pieces in a single layer and season with salt, pepper, and half the Italian seasoning. Let them sear undisturbed for a minute or two so they develop a golden color, then stir and cook until cooked through, about 4 to 5 minutes total. Remove the chicken with a slotted spoon and set aside on a plate.
- Build the aromatics:
- Lower the heat to medium and add the chopped onion to the same pan, stirring for about 2 minutes until it softens. Add the minced garlic and cook for just 1 minute until fragrant, taking care not to let it brown.
- Cook the pasta in broth:
- Pour in the chicken broth and bring it to a boil. Stir in the uncooked pasta, reduce the heat to medium, and let it simmer uncovered. Stir occasionally to prevent sticking, and cook for about 10 to 12 minutes until the pasta is al dente and most of the liquid has been absorbed.
- Make the sauce creamy:
- Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Keep stirring gently until the cheese melts completely and the sauce thickens and looks glossy.
- Combine everything:
- Add the cooked chicken back into the skillet along with any juices on the plate. Toss everything together and let it heat through for 1 to 2 minutes. Stir in the chopped parsley, taste the sauce, and adjust with salt, pepper, or red pepper flakes.
- Serve:
- Dish the pasta into bowls and finish with extra Parmesan and parsley on top. Serve while steaming hot.
Save This recipe became a weeknight staple because it tastes like something you would order at a restaurant but comes together in the time it takes to set the table. The first time I made it for my family, my brother asked why the sauce tasted better than usual, and the secret was just letting the pasta cook directly in the broth.
Make It Your Own
Adding a handful of baby spinach or sliced mushrooms when you sauté the onions is an easy way to sneak in vegetables. The spinach wilts directly into the sauce, and the mushrooms release moisture that blends right into the creamy base.
Pairing Suggestions
A crisp green salad with a vinaigrette cuts through the richness of the cream sauce, and a glass of chilled Pinot Grigio balances the garlic and Parmesan. If you want bread, something crusty works best for soaking up any sauce left in the bowl.
Storage and Reheating
This pasta keeps well in the refrigerator for up to three days. The sauce will thicken when chilled, so add a splash of cream or broth when reheating to bring it back to the right consistency.
- Reheat gently over low heat, stirring often to prevent the cream from separating
- The microwave works in a pinch, but the stove keeps the texture smoother
- If the sauce looks too thick after reheating, a little more broth or cream fixes it instantly
Save This is the kind of dinner that makes a Tuesday night feel special without demanding more than thirty minutes and one pan.
Recipe Questions & Answers
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts cut into bite-sized pieces cook evenly and absorb the creamy sauce well.
- → Can I use different pasta shapes?
Penne or rotini are recommended for holding the sauce, but other short pasta shapes work similarly.
- → How can I make the sauce creamier?
Adding heavy cream and freshly grated Parmesan cheese creates a rich, smooth sauce that coats the chicken and pasta.
- → Is it possible to add vegetables to this dish?
Yes, baby spinach or sliced mushrooms can be sautéed with onions for extra flavor and nutrition.
- → What seasoning enhances the overall flavor?
Italian seasoning combined with fresh garlic and a pinch of crushed red pepper flakes adds depth and a subtle kick.