Creamy Chicken Pasta Skillet: Weeknight Win
Calories: 450kcal
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth or stock
- 1 cup heavy cream or half-and-half
- 1 cup grated Parmesan cheese
- 8 oz pasta of your choice (fettuccine, penne, or shells work well)
- 1 cup frozen peas (optional, but they glow in photos)
- Salt and pepper to taste
- Pinch of red pepper flakes (optional, for a subtle kick)
- Fresh parsley or chives for garnish (optional but pretty)
Instructions
- Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken until golden and cooked through, about 5–7 minutes. Transfer to a plate and set aside.
- In the same skillet, add a touch more oil if needed and sauté the garlic until fragrant, about 30 seconds. Don’t burn it—you’re aiming for sniff-worthy, not charred.
- Pour in the chicken broth and cream. Stir, scraping up any flavorful browned bits from the bottom. Bring to a gentle simmer.
- Add the pasta directly into the sauce. If you’re using uncooked pasta, you’ll need a bit more liquid and time; otherwise follow package directions and simmer until al dente, stirring occasionally.
- Return the chicken to the skillet and add the Parmesan. Stir until the cheese melts into a glossy sauce. If the sauce thins too much, simmer a minute or two longer; if it’s too thick, splash in a splash of broth or cream.
- Stir in peas (if using) and season with salt, pepper, and red pepper flakes to taste. Cook just until peas are tender and bright.
- Garnish with parsley or chives and serve hot. Scoop, twirl, and pretend you set a Michelin-worthy table for yourself.