Description
This Chicken Garlic Parmesan Pasta is a flavorful and creamy dish featuring tender chicken breasts cooked to perfection and served over al dente penne pasta, all smothered in a rich garlic Parmesan sauce with hints of herbs and a subtle spice kick.
Ingredients
Scale
Chicken
- 2 medium chicken breasts (approx. 20 ounces)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Olive oil for drizzling
Pasta
- 16 ounces penne pasta
Sauce
- 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
- Fresh parsley for garnish (optional)
- Fresh lemon juice (optional)
Instructions
- Cook Pasta: Bring a large pot of heavily salted water to a boil. Add the penne pasta and cook until al dente according to package instructions. Before draining, reserve one cup of the pasta water. Drain the pasta and set aside.
- Prepare Chicken Cutlets: Slice the chicken breasts horizontally to create four fillets. Place the fillets between two sheets of plastic wrap and gently pound using a meat mallet or the side of a can to tenderize.
- Season Chicken: In a small bowl, whisk together salt, pepper, onion powder, garlic powder, and paprika. Pat the chicken dry with paper towels, lightly drizzle with olive oil, and evenly coat both sides of the chicken with the seasoning mixture. Let rest while preparing other ingredients like grating Parmesan.
- Cook Chicken: Heat 2 tablespoons of olive oil in a large braiser or Dutch oven over medium-high heat until very hot. Add the chicken and cook for 4-5 minutes on each side or until golden brown and cooked to an internal temperature of 160°F. Transfer chicken to a cutting board and let rest for at least 5 minutes before slicing or chopping. Do not wipe out the skillet.
- Sauté Aromatics: Reduce heat to medium and melt 2 tablespoons of unsalted butter in the chicken drippings in the same skillet. Add the chopped shallots and sauté for 3-4 minutes until tender, scraping up any browned bits from the bottom. Add minced garlic and red pepper flakes and cook for an additional 30 seconds.
- Make Roux: Sprinkle the flour over the aromatics and cook while stirring constantly for 1 minute until the mixture thickens and is fragrant.
- Add Liquids and Simmer: Slowly whisk in the chicken broth and half and half to the roux, stirring continuously until the sauce is smooth. Stir in chicken bouillon, dried parsley, basil, oregano, salt, and pepper. Increase heat and simmer the sauce until thickened, stirring often.
- Add Parmesan: Reduce heat to low. Gradually stir in the freshly grated Parmesan cheese, adding a handful at a time, until fully melted and incorporated into the sauce.
- Combine Pasta and Chicken: Stir the drained pasta into the sauce. Slice or chop the rested chicken and either stir it into the pasta mixture or layer on top. Add reserved pasta water gradually to adjust the consistency of the sauce as needed. Taste and adjust seasoning with additional salt and freshly cracked pepper.
- Garnish and Serve: Optionally, add a squeeze of fresh lemon juice over the chicken for brightness. Garnish with fresh parsley before serving.
Notes
- Use freshly grated Parmesan cheese for the best melting texture and flavor; pre-grated cheese contains additives that can affect sauce consistency.
- If using milk instead of half and half, whisk in cornstarch to help thicken the sauce.
- Resting the chicken after cooking helps retain its juices for tender slices.
- Reserve pasta water before draining to help loosen the sauce if it becomes too thick.
- Adjust red pepper flakes amount according to preferred spice level or omit for milder taste.
- This dish pairs well with a fresh green salad or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 90 mg
