Description
This Chicken Garlic Parmesan Pasta is a creamy, comforting dish featuring tender chicken breasts seasoned with a blend of spices, combined with al dente penne pasta and tossed in a rich garlic Parmesan sauce. Perfect for a hearty dinner, it marries the flavors of garlic, fresh Parmesan, and herbs with a hint of red pepper flakes for a subtle kick.
Ingredients
Scale
Chicken + Spices
- 2 medium chicken breasts (approx. 20 ounces)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Olive oil for drizzling
Pasta and Sauce
- 16 oz. penne pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large shallot, chopped (about 1/2-3/4 cup)
- 4-6 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup flour
- 2 cups low-sodium chicken broth
- 2 cups half and half (or milk whisked with 1 tablespoon cornstarch or evaporated milk mixed with 2 teaspoons cornstarch)
- 2 teaspoons chicken bouillon (powder, crushed cubes, or base)
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups (100g) freshly grated Parmesan cheese, packed (use micro grater)
- Fresh parsley for garnish (optional)
- Fresh lemon juice (optional)
Instructions
- Cook Pasta: Bring a large pot of heavily salted water to a boil and cook the penne pasta until al dente according to package instructions. Before draining, reserve one cup of the pasta water, then drain the pasta and set aside.
- Prepare Chicken Cutlets: Slice each chicken breast horizontally through the middle to create four thin fillets. Place them between two sheets of plastic wrap and gently pound with a meat mallet or the side of a can to tenderize and even thickness.
- Season Chicken: Combine salt, pepper, onion powder, garlic powder, and paprika in a small bowl. Pat the chicken dry with paper towels, drizzle lightly with olive oil, then coat both sides of the chicken with the spice mixture. Let rest while prepping the other ingredients.
- Cook Chicken: Heat 2 tablespoons of olive oil in a large braiser or Dutch oven over medium-high heat until hot. Add chicken and cook for 4-5 minutes per side until golden and cooked to an internal temperature of 160°F. Transfer to a cutting board and let rest for at least 5 minutes. Do not wipe out the skillet.
- Sauté Aromatics: Add butter to the drippings in the skillet and melt over medium heat. Add chopped shallots and sauté for 3-4 minutes until tender, scraping up browned bits. Add minced garlic and red pepper flakes and cook for 30 seconds more.
- Create Roux and Add Liquids: Sprinkle flour over the aromatics and cook while stirring for 1 minute until thickened. Gradually whisk in chicken broth and half and half, stirring continuously until smooth. Stir in chicken bouillon, dried parsley, basil, oregano, salt, and pepper.
- Simmer Sauce: Increase heat to medium and simmer the sauce, stirring frequently, until it thickens to a creamy consistency.
- Add Parmesan Cheese: Reduce heat to low and slowly stir in the freshly grated Parmesan cheese a handful at a time until fully melted and incorporated into the sauce.
- Combine Pasta and Chicken: Add cooked pasta and sliced or chopped chicken to the sauce, stirring gently to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Adjust seasoning with additional salt and pepper to taste.
- Garnish and Serve: Optionally squeeze fresh lemon juice over the top and garnish with chopped fresh parsley. Serve immediately while warm.
Notes
- Reserving pasta water helps adjust sauce consistency without watering down the flavor.
- Pounding chicken cutlets ensures even cooking and tenderness.
- Use freshly grated Parmesan for best melting and flavor; pre-grated cheese may not melt smoothly.
- To make the sauce dairy-free, substitute half and half with a plant-based milk mixed with cornstarch for thickening.
- Adjust red pepper flakes to control the level of spiciness.
- Letting chicken rest after cooking keeps it juicy and flavorful.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 100 mg
