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One-Pot Garlic Chicken with Parmesan Penne recipe featuring chicken and pasta.

One-Pot Garlic Chicken with Parmesan Penne

A quick and creamy dish featuring tender chicken and penne pasta cooked in a rich garlic cream sauce, all made in one pot.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts, cut into bite-size strips
  • 12 oz penne pasta
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
Seasonings
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • to taste Salt & black pepper
  • 1/2 tsp red pepper flakes (optional)
Garnishes
  • Fresh parsley for garnish
  • Extra to taste Parmesan for garnish

Method
 

Cooking Chicken
  1. In a large deep skillet or pot, heat olive oil and butter over medium-high heat. Season chicken with garlic powder, paprika, salt, and pepper. Cook chicken strips 4–5 minutes until golden brown and nearly cooked through. Remove and set aside.
Making the Sauce
  1. In the same pot, melt remaining butter if needed and sauté garlic until fragrant (about 30 seconds). Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
  2. Add penne directly to the simmering sauce. Stir occasionally, cooking until al dente (about 10–12 minutes). Add extra broth or water if needed to keep pasta from sticking.
Finishing the Dish
  1. Return seared chicken to the pot. Stir in Parmesan cheese until melted and creamy. Adjust seasoning with salt, pepper, and red pepper flakes for a little heat.
  2. Plate hot penne with tender garlic chicken, drizzle any remaining sauce over top. Garnish with chopped parsley and extra Parmesan for that finishing touch.

Notes

Cool the dish to room temperature, then store in an airtight container. Refrigerate up to 3–4 days. Reheat on the stove over low heat with a splash of milk or broth to loosen the sauce. Do not freeze cream-heavy pasta; the texture can change when frozen and thawed.