Description
This Cheesy Garlic Parmesan Chicken Pasta Skillet is a flavorful and comforting one-pan meal, combining tender chicken, garlic, and creamy cheeses with perfectly cooked pasta. Ready in just 30 minutes, this easy skillet dish is perfect for a quick weeknight dinner that the whole family will love.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breast, diced
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk
- 8 oz penne or rotini pasta (uncooked)
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook until golden brown and fully cooked, about 5-6 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Garlic: In the same skillet, add the minced garlic and sauté for 1 minute until fragrant, taking care not to burn it.
- Add Liquids and Pasta: Pour in the chicken broth and milk. Stir in the uncooked pasta, Italian seasoning, and crushed red pepper flakes if using.
- Simmer the Pasta: Bring the mixture to a simmer, then reduce the heat to medium-low. Cook uncovered for 10-12 minutes, stirring occasionally, until the pasta is tender and the liquid has reduced to a creamy consistency.
- Combine and Melt Cheese: Return the cooked chicken to the skillet. Stir in the Parmesan and mozzarella cheeses until melted and the sauce is creamy.
- Garnish and Serve: Sprinkle with chopped fresh parsley and serve the pasta warm.
Notes
- Use diced chicken breast to ensure quick and even cooking.
- If you prefer a spicier dish, increase the crushed red pepper flakes.
- For a richer taste, substitute whole milk with half-and-half or heavy cream.
- This recipe can be adapted with gluten-free pasta for a gluten-free option.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
