Ingredients
Scale
1 lb chicken breast (butterflied)
1 tbsp olive oil
1 tbsp Italian seasoning
1/2 tsp paprika
Salt & pepper
1 tbsp butter
1/2 onion, diced
4 cloves garlic, minced
8 oz penne pasta
2 cups chicken broth
1 cup parmesan cheese, grated
1/2 cup heavy cream
2 tbsp fresh parsley, chopped
Instructions
- Prepare the chicken: Pat chicken dry with paper towels. Rub both sides with olive oil, Italian seasoning, paprika, salt, and pepper. This ensures even browning and flavor in every bite.
- Sear the chicken: Heat a large skillet over medium-high until the oil shimmers. Place chicken without crowding. Sear 3–5 minutes per side until golden brown. Check internal temperature with a food thermometer; according to the USDA safe temperature chart, chicken is done at 165°F. Transfer to a plate and tent with foil.
- Sauté aromatics: Reduce heat to medium. Melt butter in the same skillet, add diced onion with a pinch of salt, and cook until translucent. Stir in garlic and cook for 30 seconds until fragrant, being careful not to burn.
- Deglaze and cook pasta: Pour in chicken broth, scraping the skillet with a wooden spoon to release browned bits. Add dry penne pasta, stir, and press down so it’s mostly submerged. Cover and simmer 10 minutes, stirring occasionally to prevent sticking. Pasta will cook directly in the broth, releasing starch that thickens the base.
- Make the sauce: Turn off the heat. Stir in finely grated parmesan, whose crystalline texture and nutty flavor, as Wikipedia notes, come from long aging, followed by cream. Mix until the sauce becomes glossy and smooth.
- Combine: Slice the rested chicken across the grain. Return it to the skillet, toss with pasta and sauce until coated. If the sauce seems too thick, loosen with a splash of hot broth.
- Finish and serve: Sprinkle with chopped parsley and cracked black pepper. Serve hot, family-style straight from the pan, or plated individually. Optional: add a squeeze of lemon juice or extra parmesan on top for brightness.
Notes
Add spinach, broccoli, or red pepper flakes for variety. Use thighs instead of breast for juicier chicken. Reheat gently with broth to keep creamy.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 665
- Sugar: 5g
- Sodium: 1021mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 138mg