30-Minute Garlic Parmesan Chicken Pasta

Serves 4 · 10 min prep · 20 min cook

Ingredients

• 1.25 lb boneless skinless chicken breasts
• 12 oz short pasta such as penne or rigatoni
• 3 tbsp butter
• 1 tbsp olive oil
• 6 garlic cloves
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 cup freshly grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes
• 1.5 tsp salt
• 3/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1 tsp lemon zest

Instructions

1. 1Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente according to package timing, usually 9 to 11 minutes. Reserve a cup of pasta water before draining.
2. 2While the water heats, pat the chicken dry and cut into even bite-size strips. Season generously with salt, black pepper, and Italian seasoning.
3. 3Heat olive oil and one tablespoon of butter in a large deep skillet over medium-high heat. Add the chicken in a single layer and sear 3 to 4 minutes per side until golden and cooked through to 165°F.
4. 4Transfer the chicken to a plate. Lower the heat to medium and add the remaining butter to the same skillet.
5. 5Add minced garlic and red pepper flakes. Cook 45 to 60 seconds until fragrant but not browned, scraping up any flavorful bits left from the chicken.
6. 6Pour in heavy cream and chicken broth. Bring to a gentle simmer and cook 2 to 3 minutes until the sauce starts to thicken slightly.
7. 7Stir in the grated Parmesan a handful at a time until melted and smooth. If the sauce seems too thick, loosen it with a splash of reserved pasta water.
8. 8Return the chicken and any juices to the skillet along with the drained pasta. Toss everything together over low heat for 1 to 2 minutes so the pasta is fully coated.
9. 9Finish with chopped parsley and lemon zest. Taste for salt and pepper, then serve immediately in warm bowls as a fast weeknight Italian classic.