One-Pot Creamy Garlic Parmesan Chicken Pasta

• 12 oz (340g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 oz (225g) pasta (like penne or fusilli)
• 2 cups chicken broth
• 1 cup heavy cream
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 tbsp olive oil
• 1/4 cup chopped fresh parsley
• Optional: red pepper flakes for spice

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add chicken pieces and cook until browned.
2. 2 Push chicken to the sides and add minced garlic, sauté for 1 minute.
3. 3 Add pasta, broth, cream, thyme, black pepper, and salt to the pot. Stir well.
4. 4 Bring to a boil, then reduce heat and simmer uncovered for about 15-20 minutes, stirring occasionally, until pasta is al dente and sauce has thickened.
5. 5 Stir in Parmesan cheese until melted and creamy.
6. 6 Remove from heat, sprinkle with fresh parsley, and serve with additional Parmesan if desired.

Equipment

• Large pot with lid

Variations

• Add sautéed mushrooms or spinach for extra flavor and nutrients.
• Swap chicken for shrimp or turkey sausage for a different protein.

Substitutions

• Use milk instead of heavy cream for a lighter sauce.
• Substitute gluten-free pasta for a gluten-free option.

Pairings

• A glass of Chardonnay complements the creamy sauce beautifully.
• A side of roasted asparagus adds color and nutrients.

Nutrition

Tips

• For extra richness, add a splash of reserved pasta water to the sauce.
• If you prefer a spicy kick, sprinkle with red pepper flakes before serving.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat with additional broth if needed.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Serve with garlic bread for a complete meal.

FAQ