Description
This Chicken Garlic Parmesan Pasta recipe combines tender chicken breasts with a creamy, cheesy garlic Parmesan sauce tossed with perfectly cooked penne pasta. It's a comforting, flavorful dish that's ideal for weeknight dinners or entertaining guests with minimal fuss.
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 & 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. Cook the penne pasta until al dente according to package instructions. Reserve one cup of pasta water before draining, then drain the pasta and set aside.
- Prepare Chicken Cutlets: Slice each chicken breast horizontally to create four fillets. Cover with plastic wrap and gently pound with a meat mallet or the side of a can to tenderize the pieces evenly.
- Season Chicken: Whisk together salt, pepper, onion powder, garlic powder, and paprika. Pat the chicken fillets dry with paper towels, lightly drizzle with olive oil, then evenly coat both sides with the spice mixture. Let rest while prepping other ingredients.
- Cook Chicken: Heat 2 tablespoons of olive oil in a large braiser or Dutch oven over medium-high heat until hot. Add the chicken fillets and cook for 4-5 minutes per side until golden brown and cooked through to an internal temperature of 160°F. Transfer chicken to a cutting board and let rest for at least 5 minutes. Do not wipe out the skillet.
- Sauté Aromatics: In the same skillet with chicken drippings, melt 2 tablespoons unsalted butter 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, cooking for an additional 30 seconds.
- Make Roux & Sauce: Sprinkle flour over the aromatics and stir constantly for 1 minute until thickened. Reduce heat to low and slowly whisk in the chicken broth and half and half until smooth. Stir in chicken bouillon, dried herbs, salt, and pepper. Increase heat and simmer gently, stirring often, until sauce thickens.
- Add Parmesan: Reduce heat to low. Gradually stir in freshly grated Parmesan cheese a handful at a time, allowing it to melt fully into the sauce for a creamy consistency.
- Combine Pasta and Chicken: Stir the cooked pasta and sliced or chopped chicken into the sauce. 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 if needed.
- Serve and Garnish: Optionally squeeze fresh lemon juice over the chicken and garnish with fresh parsley before serving for a bright finish.
Notes
- Use freshly grated Parmesan cheese for the best creamy texture and flavor; pre-grated cheese may not melt as well.
- To make the sauce lighter, substitute half and half with whole milk mixed with cornstarch as directed.
- Do not overcook the chicken to keep it juicy and tender; use a meat thermometer to ensure the internal temperature reaches 160°F.
- Reserve pasta water to loosen the sauce if it becomes too thick; it also helps the sauce cling better to the pasta.
- For a spicier kick, increase the red pepper flakes according to your taste.
- Serve immediately to enjoy the creamy sauce at its best consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg
