Garlic Chicken Voila Copycat
Recreate the restaurant-quality magic of your favorite skillet meal with this Garlic Chicken Voila Copycat recipe! Perfectly seasoned chicken breast, tender penne pasta, and a vibrant frozen vegetable medley come together in a rich, creamy garlic-Parmesan sauce that’s bursting with flavor. With just 40 minutes from prep to plate, this one-pan wonder is a weeknight dinner hero that doesn’t skimp on elegance. The addition of heavy cream and grated Parmesan creates a velvety sauce that clings to every bite, while fresh parsley adds a pop of brightness to finish. Easy, comforting, and absolutely irresistible, this dish is perfect for families or dinner guests looking for a flavorful, home-cooked meal.
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 2 tbsp Olive oil
- 4 cloves Garlic, minced
- 3 cups Frozen vegetable medley (broccoli, carrots, and red peppers)
- 8 oz Penne pasta
- 2 cups Chicken broth
- 0.5 cups Heavy cream
- 0.5 cups Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped (optional)
Instructions
Cut the chicken breast into bite-sized pieces and season with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet and cook for 5-7 minutes, until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 1 minute until fragrant.
Add the frozen vegetable medley to the skillet and cook for 5-6 minutes, stirring occasionally, until the vegetables are tender.
Meanwhile, cook the penne pasta in a separate pot of salted boiling water according to the package instructions, then drain and set aside.
Return the cooked chicken to the skillet. Add the chicken broth and heavy cream, stirring to combine.
Bring the mixture to a gentle simmer, then stir in the Parmesan cheese. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
Add the cooked pasta to the skillet, tossing to coat in the sauce. Cook for an additional 2-3 minutes, until everything is heated through and well combined.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
2580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 5894 mg | 256% | |
| Total Carbohydrate | 222.8 g | 81% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 22.7 g | ||
| Protein | 193.2 g | 386% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 854 mg | 66% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3880 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
