Garlic Parmesan Chicken and Pasta That'll Make Your Pressure Cooker Your BFF
This Garlic Parmesan Chicken and Pasta is an easy yet restaurant-worthy dinner. With an irresistibly rich and creamy sauce and tender chicken, this will quickly become your new favorite pasta dish. The best part…it’s all made in one pan, in just about 30 minutes so you can enjoy it even on the weeknights when the comfort food craving hits.
Equipment
- 1 Cutting board
- 1 Knife
- 1 Small bowl
- 1 Large pan with lid
Ingredients
Main ingredients
- 1 tablespoon Avocado oil or olive oil
- 1 lb Boneless, skinless chicken breast butterflied or beaten down to about ½" thickness
- 1 tablespoon Italian seasoning
- ½ teaspoon Paprika
- Salt & pepper to taste
- 1 tablespoon Avocado oil or olive oil
- 1 tablespoon Unsalted butter
- ½ Jumbo yellow onion diced (1 cup)
- 4-6 cloves Garlic minced
- 8 oz Dry penne pasta normal, gluten free, or protein pasta
- 2 cups Chicken broth
- 1 cup Finely grated parmesan cheese
- ½ cup Heavy cream
- 2 tablespoon Chopped parsley
Instructions
Instructions
- In a small bowl, mix together the italian seasoning, paprika, salt & pepper. Pat the chicken dry and then rub both sides with the seasoning mixture.
- Bring a large pan to medium heat. Once hot, add avocado oil. Then, add seasoned chicken and cook for 3-5 minutes per side, until the internal temperature reaches 165F. Remove chicken from the pan and set it aside to rest.
- Reduce heat to medium-low and add more avocado oil and butter. Then, add onion and season it with salt. Cook, stirring occasionally, for about 3 minutes, or until beginning to get tender and translucent. Add garlic, stir, and cook for 1 minute longer.
- Deglaze the pan with chicken broth, scraping up all the browned bits stuck to the bottom. Allow the broth to come to a light boil. Then, add the dry pasta and stir to make sure that the pasta is submerged in the broth.
- Cover the pan and cook for 10 minutes or until the pasta is al-dente. Turn off the heat and add in the parmesan, heavy cream, and parsley. Stir until the parmesan is melted and the sauce is warm and thickened slightly. Taste and adjust salt and pepper as needed.
- Slice the cooked chicken into strips and add it into the pan along with the pasta. Toss to combine. Then, serve & enjoy!
Notes
It’s best to freshly grate your own parmesan cheese instead of using store-bought as it will melt better. Use the smallest holes on your grater to achieve very finely grated parmesan. A few reviewers have mentioned that they had trouble with their parmesan clumping together, but this has never happened to me when using freshly and very finely grated parm!