Save There's something about the smell of butter and garlic hitting a hot pan that makes everything feel manageable, even on those nights when you're staring at the clock wondering what on earth you're going to cook. I discovered this pasta almost by accident—I had chicken defrosting, half a block of Parmesan, and about twenty minutes before everyone would be hungry. What emerged was so unexpectedly silky and satisfying that it became my go-to move when I needed something that felt restaurant-quality but didn't require any real fussing.
I made this for my sister one random Tuesday when she'd had a brutal day at work, and watching her face light up at that first bite—like she'd forgotten food could taste like comfort—made me realize how powerful a good weeknight meal really is. She's requested it every time she visits now, which is both flattering and hilarious because it's so embarrassingly simple.
Ingredients
- Chicken breasts: Two large ones, cut bite-sized, cook faster and soak up all that garlic-cream magic.
- Penne or rotini pasta: The shape matters here—those ridges and tubes trap the sauce instead of letting it slide off.
- Parmesan cheese: Freshly grated, never the pre-shredded stuff in the green can, or you'll end up with grainy sauce that breaks apart.
- Heavy cream: The real thing makes all the difference; don't skimp on this one ingredient.
- Unsalted butter: This builds the base and keeps everything from feeling one-note.
- Garlic: Four cloves minced fine, because garlic is why people eat Italian food in the first place.
- Onion: One small one softens into the background, adding sweetness and depth you'll taste but won't identify.
- Fresh parsley: A small handful chopped, bright and herbaceous, cuts through the richness.
- Chicken broth: Low-sodium is important so you control the salt level; this becomes your cooking liquid and flavor base.
- Italian seasoning: One teaspoon, distributed between the chicken and the sauce for layered flavor.
- Red pepper flakes: Optional, but a tiny pinch adds personality and keeps it from being one-dimensional.
- Olive oil: Just a tablespoon to start the pan and add richness.
- Salt and pepper: Taste as you go; this is non-negotiable for proper seasoning.
Instructions
- Get Your Pan Hot and Ready:
- Heat that olive oil and butter together over medium-high until the butter's foaming and smells nutty—this takes about a minute. You want the pan genuinely hot, or your chicken will stew instead of sear.
- Sear the Chicken Golden:
- Add your bite-sized pieces with a generous pinch of salt, pepper, and half the Italian seasoning. Let them sit undisturbed for two minutes so they actually brown, then stir and cook another 2-3 minutes until the pieces are golden and cooked through—you'll know because they're pale inside with no pink. Scoop them onto a plate.
- Build Flavor with Onion and Garlic:
- Toss the onion into that flavorful pan (don't rinse it!) and let it soften for two minutes, then add your minced garlic and cook just until it becomes fragrant, about thirty seconds. Don't let it brown or it turns bitter.
- Simmer the Pasta Together:
- Pour in your chicken broth, bring it to a boil so you hear it actively bubbling, then stir in the uncooked pasta and reduce the heat to medium. Let it simmer uncovered, stirring occasionally, for 10-12 minutes until the pasta is tender and the liquid reduces down—you should see most of the broth absorbed but the bottom still slightly wet, not dry.
- Create the Creamy Sauce:
- Turn the heat down to low and add the heavy cream and grated Parmesan, stirring gently until everything melts together into this silky, golden sauce that coats the back of a spoon. The residual heat is enough; don't let it bubble hard or the cream might break.
- Bring Everything Together:
- Return that reserved chicken to the pan, toss it with the pasta so every piece gets coated in sauce, and let it warm through for a minute or so. Stir in your fresh parsley and taste, adjusting with salt, pepper, and red pepper flakes if you want a little heat.
- Finish and Serve:
- Divide among bowls while it's hot, and shower with extra Parmesan and more parsley—it makes it look homemade and impressive even though you basically just threw everything in one pan.
Save My partner once told me this tasted like the kind of pasta you'd get at a proper Italian restaurant, which seemed unlikely given I made it while half-watching television. That moment made me realize that good cooking isn't about complicated technique or fancy ingredients—it's about paying attention to the small things, like not rushing the chicken sear or tasting before you plate.
Why This Comes Together So Fast
The secret is cooking the pasta directly in the broth instead of in a separate pot of boiling water. It sounds efficient, and it is, but it also means the pasta absorbs all that savory chicken-flavored liquid instead of being plain starch. You lose maybe a minute or two of traditional pasta time, but you gain a completely different depth of flavor and one less dish to wash, which honestly feels like winning.
Making It Your Own
This recipe is a blank canvas if you want it to be. I've added a handful of baby spinach with the onions on nights when I felt virtuous, and it wilts right into the sauce without changing the timing. Sliced mushrooms work beautifully too, adding an earthy note that makes it feel more elegant. The red pepper flakes are truly optional, but I've started adding them as a default because they wake everything up without being aggressive.
Serving and Pairing Ideas
Serve this while it's hot, because the sauce sets as it cools and loses some of that silky appeal. A crisp green salad cuts through the richness perfectly, and if you're in the mood for wine, something like Pinot Grigio or even a lighter Sauvignon Blanc is exactly right. Garlic bread is obvious and wonderful, and honestly, a simple bowl of this with nothing else is completely satisfying on any given Tuesday night.
- Don't make it ahead unless you absolutely have to—it reheats okay but loses some charm, so save this one for nights you're cooking same-day.
- Leftovers keep for three days in the fridge and can be revived gently on the stovetop with a splash of broth or pasta water to loosen the sauce back up.
- If you're cooking for picky eaters, the sauce is mild enough that even people who claim to hate cream-based pasta usually cave once they taste it.
Save This is the kind of recipe that becomes a house specialty without you really planning for it—something you make so often it becomes muscle memory. That's exactly when you know a recipe is worth keeping.
Recipe Guide
- → Can I use a different type of pasta?
Yes, penne or rotini work best, but any short pasta like fusilli or farfalle will also hold the sauce well.
- → How do I make the sauce creamy without thinning it too much?
Adding heavy cream and freshly grated Parmesan gradually helps build a smooth, rich sauce without making it too runny.
- → Is it possible to add vegetables to this dish?
Absolutely! Baby spinach or sliced mushrooms can be sautéed with the onions to add more texture and nutrition.
- → What type of chicken works best?
Boneless, skinless chicken breasts cut into bite-sized pieces cook quickly and absorb flavors well for this dish.
- → Can I prepare this dish gluten-free?
Use gluten-free pasta and verify that the chicken broth contains no gluten to make this meal gluten-free.
- → How do I prevent the pasta from sticking during cooking?
Stir the pasta occasionally while simmering in the broth, and ensure there is enough liquid to cook evenly without clumping.