Description

This creamy chicken and Parmesan pasta features golden pan-seared chicken simmered in a garlic butter sauce enriched with Parmesan cheese, heavy cream, and herbs. It’s a one-skillet recipe perfect for weeknights, meal prep, or any time you need a rich, flavorful dish the whole family will love.

Serve it over pasta, rice, or mashed potatoes for the ultimate comfort food dinner.

Ingredients

Scale

4 boneless, skinless chicken breasts (or thighs)

Salt and black pepper to taste

1 teaspoon paprika

1 tablespoon olive oil

3 tablespoons unsalted butter

6 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

½ cup grated Parmesan cheese

1 teaspoon Italian seasoning

1 tablespoon chopped parsley (optional, for garnish)

Instructions

Season the chicken with salt, pepper, and paprika on both sides.

Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5–7 minutes per side, or until golden and cooked through. Remove and set aside.

In the same skillet, reduce heat to medium-low. Add butter and let it melt.

Stir in minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.

Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan.

Stir in heavy cream, Parmesan cheese, and Italian seasoning. Let the sauce simmer for 3–4 minutes, stirring occasionally, until it thickens.

Return the chicken to the skillet and spoon sauce over the top. Simmer for another 2–3 minutes until everything is heated through and coated in the creamy sauce.

Garnish with fresh parsley if desired. Serve hot with mashed potatoes, pasta, or rice.

Notes

Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
Storage: Refrigerate up to 4 days; freeze up to 1 month
Reheating Tip: Add a splash of cream or broth to refresh the sauce
Add-ons: Spinach, mushrooms, or lemon zest for variation
Substitutions: Chicken thighs, half-and-half, gluten-free pasta