Creamy Skillet Chicken Pasta
This Creamy Skillet Chicken Pasta is classic comfort food made fast. Golden pan-seared chicken is tossed with tender pasta in a rich garlic Parmesan cream sauce for a restaurant-quality dinner that’s ready in just 30 minutes.
Equipment
- Large skillet
- Large pot
Ingredients
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 lb pasta (penne, rotini, or bowtie)
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- fresh parsley or red pepper flakes, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Add chicken to the skillet and cook for 5–7 minutes until golden brown and cooked through. Remove to a plate.
- Reduce heat to medium. Add butter to the skillet. Once melted, add garlic and cook for 1 minute until fragrant. Pour in chicken broth and scrape up the browned bits from the bottom of the pan.
- Stir in the heavy cream and bring to a gentle simmer. Cook for 3–5 minutes until the sauce begins to thicken slightly.
- Whisk in the Parmesan cheese until melted and smooth. Add the cooked pasta and chicken back to the skillet and toss to coat. Add reserved pasta water as needed to loosen the sauce.
- Remove from heat, garnish with fresh parsley or red pepper flakes if desired, and serve immediately.
Notes
Freshly grated Parmesan and heavy cream are key for a smooth, velvety sauce that clings perfectly to the pasta.