One-Pot Garlic Parmesan Chicken Pasta

Ingrédients

CHICKEN:

1 large chicken breast (butterflied) around 500 grams

Salt and pepper, to taste

1 tsp paprika

1 tsp garlic powder

1 tsp onion flakes

1 tsp dried thyme

1/2 tbsp Olive oil (optional, if needed for cooking)

1/2 tbsp butter (for cooking the chicken)

SAUCE:

2 tbsp butter (for the sauce)

1 large onion, chopped

12 cloves garlic, roughly chopped

1 tsp Black pepper

1 tsp Oregano

1 tsp Dried parsley

Fresh parsley (a handful, keep some aside to use later for garnish)

1 tsp Chili flakes

1 liter vegetable stock

250ml double cream

400g pasta (penne, fusilli, or rotini)

100g mozzarella cheese, shredded

50g hard cheese (e.g., parmesan), grated

Instructions

Step 1: Prepare the Chicken

Start by butterflying the chicken breast (cut it horizontally into two thinner pieces). This helps it cook faster and stay juicy. Season the chicken generously with salt, pepper, paprika, garlic powder, onion flakes and thyme if you want a bit of heat. Don’t be shy with the seasoning it’ll make the dish really flavorful.

Step 2: Cook the Chicken

In a large skillet or pan, heat the 1/2 tablespoon of butter along with a little olive oil over medium-high heat. Once the pan is hot, add the chicken. Cook it for about 4-5 minutes on each side, or until the chicken is golden brown and cooked through. If the chicken is thick, you might need a bit more time, but make sure it’s fully cooked in the center. Once it’s done, take it out of the pan and set it aside to rest. You’ll slice it later to add to the pasta.

Step 3: Prepare the Sauce

In the same pan, melt the 2 tablespoons of butter over medium heat. You’ll want to keep the leftover chicken flavor in the pan it adds to the dish! Add the chopped onion and cook it for about 3-5 minutes, stirring occasionally, until it softens and becomes slightly golden. Then, add the garlic (roughly chopped), and sauté for another 1-2 minutes until the garlic smells fragrant and becomes soft. Be careful not to let it burn, as garlic can get bitter when overcooked.

Step 4: Simmer the Sauce

Now, pour in the vegetable stock and the double cream. Stir everything together and bring it to a gentle simmer. This is when all those flavors start to meld together and smell amazing. Let it simmer for about 2 minutes, so it thickens slightly. Add in the seasonings black pepper, oregano, dried parsley, fresh parsley and chili flakes and stir in everything together.

Step 5: Cook the Pasta

Add your uncooked pasta directly into the pan with the sauce. Give it a good stir to make sure the pasta is covered in the sauce. Then let the pasta cook for about 10-12 minutes on medium heat, stirring occasionally (so the pasta doesn’t stick to the pan). You want the pasta to be tender but not mushy, so check it for doneness as it cooks. If you find the sauce is thickening up too much before the pasta is done, you can add a splash of stock or water to keep it saucy.

Step 6: Add Chicken and Cheese

Once the pasta is cooked turn the heat off. Add the shredded mozzarella and grated parmesan cheese. Stir it all together until the cheese melts into the sauce which makes everything creamy and delicious. The heat from the pasta and sauce will help the cheese melt beautifully.Slice the cooked chicken into strips or bite-sized pieces. Once the pasta is cooked, add the chicken on top of the pasta or you can stir the chicken back into the pan with the pasta.

Step 7: Garnish and Serve

Sprinkle fresh chopped parsley on top for a burst of color and freshness. Serve hot and enjoy!

Tips and Notes:

Give the chicken some space in the pan so it can brown properly and cook evenly.

If you’re using more pasta, you may need to add a little extra stock or cream to keep the sauce nice and creamy.

Stocks can vary in saltiness, so taste the sauce before adding more salt to avoid it being too salty.

When you’re done cooking, leave a little liquid in the pan. It’ll help make the pasta extra glossy and coat everything beautifully.

You can easily toss in some spinach, mushrooms, or bell peppers for extra flavor and texture. Just sauté them along with the onions!