Description
Creamy Garlic Parmesan Chicken with Cheesy Penne Pasta is a delicious, comforting one-pan meal featuring tender seared chicken thighs nestled in a rich garlic parmesan cream sauce tossed with perfectly cooked penne pasta and fresh parsley.
Ingredients
Scale
Chicken
- 1 lb boneless skinless chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
Pasta and Sauce
- 12 oz penne pasta
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated parmesan cheese
- ½ cup reserved pasta water
- 2 tablespoons chopped fresh parsley
Instructions
- Season Chicken: Pat the chicken thighs dry and season all over with salt, black pepper, and Italian seasoning ensuring even coating for optimal flavor.
- Heat Skillet: Place a large skillet over medium-high heat and add olive oil and butter. Allow the butter to melt and the mixture to get hot but not smoking.
- Sear Chicken: Add the chicken thighs to the skillet and cook for 5–6 minutes per side until golden brown and cooked through with an internal temperature of 165°F. Remove chicken from skillet and set aside.
- Cook Pasta: Meanwhile, cook penne pasta in boiling salted water until al dente according to package instructions (about 10-12 minutes). Reserve ½ cup of pasta cooking water before draining the pasta.
- Sauté Garlic: Reduce skillet heat to medium, add a little butter if needed, then add minced garlic. Sauté for about 30 seconds until fragrant but not browned.
- Add Cream: Pour in heavy cream and bring to a gentle simmer, stirring occasionally to prevent sticking or scorching.
- Melt Cheese: Stir in freshly grated parmesan cheese along with the reserved pasta water. Whisk continuously until the sauce becomes smooth and creamy.
- Season Sauce: Taste the sauce and add additional salt and pepper as desired to balance the flavors.
- Toss Pasta: Add the cooked penne pasta directly into the sauce and toss well to coat every piece in the rich creamy sauce.
- Combine Chicken and Pasta: Return the seared chicken thighs to the skillet, nestling them into the creamy pasta so they warm through and flavors meld.
- Garnish: Sprinkle chopped fresh parsley and extra parmesan cheese over the top for brightness and garnish.
- Serve: Serve immediately while hot to enjoy the creamy texture at its best.
Notes
- Use freshly grated parmesan for best flavor and meltability.
- Reserve pasta water carefully to help adjust sauce consistency.
- Chicken thighs stay juicier than breasts in this recipe.
- For a lighter version, substitute half-and-half for heavy cream, but sauce will be less rich.
- Adding fresh parsley at the end adds a fresh pop of color and flavor.
