Garlic Parmesan Chicken Pasta
Creamy, garlicky chicken pasta with just a hint of spice and wholesome broccoli, all made in a single skillet in less than 30 minutes.
Looking for a quick dinner that’s free of preservatives, dyes, and all those mystery chemicals? Want something that makes you feel good about what you’re serving your family? Oh, and you love garlic and parmesan? Then this Garlic Parmesan Chicken Pasta is your answer! With tender shredded chicken loaded with protein, wholesome broccoli, and a creamy garlic parmesan sauce, this dish is a total win.
What’s in Garlic Parmesan Chicken Pasta?
This Garlic Parmesan Chicken Pasta is made with simple, flavorful ingredients that come together for a comforting, homemade dish. Here’s what’s inside:
- Unsalted butter: Adds a rich, buttery base to the sauce.
- Garlic, minced: Infuses the dish with bold, savory flavor.
- Chicken broth: Keeps the sauce light and flavorful while adding moisture.
- Milk: Contributes to the creamy texture, making the sauce silky and smooth.
- Heavy cream: Enhances the richness of the sauce, making it extra indulgent.
- Pasta: The perfect vehicle for soaking up all that creamy garlic parmesan sauce. Penne works great, but any pasta you love will do!
- Chicken breast or pulled rotisserie chicken: Protein-packed and hearty, this adds substance to the dish.
- Broccoli, chopped: A healthy crunch that balances the richness while adding color and nutrients.
- Parmesan cheese, grated: The key to that irresistible cheesy flavor that pulls everything together.
- Parsley: A sprinkle of freshness that brightens up the entire dish.
- Cayenne powder: Adds a subtle heat that perfectly complements the creamy sauce.
- Salt and pepper: Essential for seasoning and bringing out all the flavors.
Together, these ingredients create a creamy, garlicky, cheesy pasta that’s loaded with chicken and broccoli—simple, delicious, and totally satisfying!
Recipe Substitutions And Notes
- Don’t skimp on the garlic! It’s the heart of the flavor in this dish and gives that rich, savory punch that pairs perfectly with the creamy parmesan. You’ll love it!
What Kind of Pasta Should I Use?
I went with penne for this recipe, but honestly, any pasta works here—even spaghetti if that’s what you’ve got on hand. The pasta type doesn’t make or break the dish, so feel free to use whatever you prefer.
If you’re feeling ambitious, you could make your own pasta.
Why Shred Your Own Parmesan?
If you’ve never shredded your own parmesan, now’s the time to start! Freshly shredded parmesan melts smoother and gives a creamier texture to sauces compared to pre-shredded stuff. The pre-packaged versions often have additives that prevent clumping, but those same additives can mess with how the cheese melts. So, for the best texture and flavor in your sauce, it’s worth the extra few minutes to grate it yourself.
Can I Add Other Veggies?
Definitely! This recipe is super versatile, so feel free to throw in extra veggies if that’s your thing. Just remember—if you’re adding a harder vegetable (like carrots or celery), make sure to precook them before tossing them in. Broccoli steams quickly, so you can add it in raw, but tougher veggies need a little more prep time. As for onions, I’d steer clear. Their strong flavor can overpower the garlic and parmesan combo, and it might not blend well with the other flavors.
More Pasta Recipes
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Garlic Parmesan Chicken Pasta
Equipment
Ingredients
- 2 tbsp unsalted butter
- 4 garlic cloves (minced)
- 2 cups chicken broth
- ¾ cup milk
- ¾ cup Heavy Whipping Cream
- 8 oz pasta (cooked according to package directions)
- 2½ lbs chicken breast (or 2-3 cups of pulled rotisserie chicken)
- ¾ cup broccoli (chopped)
- ½ cup parmesan cheese (grated)
- 1 tsp parsley
- ¼ tsp cayenne powder
- salt and pepper to taste
Instructions
- Heat butter in a large skillet over medium heat. Add garlic and cook for 1 minute. If using raw chicken, add to skillet and cook until internal temperature reads 165 degrees F on an instant read thermometer. If using precooked chicken, add to skillet and heat through. Remove from skillet and set aside. When it cools, shred or chop the chicken.
- Add uncooked pasta, chicken broth, heavy cream and milk to the skillet. Season with salt and pepper.
- Bring to a boil and then reduce heat to simmer, stirring occasionally until pasta is tender, about 18-20 minutes.
- When there is about 5 minutes left, add chopped broccoli and chopped chicken to the skillet.
- Stir in cayenne pepper and parmesan. If the sauce is too thick, add a little bit of milk 1 tablespoon at a time.
- Serve immediately.