Ingredients
For the Chicken:
- Chicken Breasts: 2 large, boneless, skinless chicken breasts
- Olive Oil: 2 tablespoons
- Garlic Powder: 1 teaspoon
- Italian Seasoning: 1 teaspoon
- Salt and Pepper: To taste
For the Pasta:
- Pasta: 1 pound of your favorite pasta (spaghetti, fettuccine, penne, or rotini work great!)
- Butter: 4 tablespoons, unsalted
- Garlic: 4 cloves, minced
- Heavy Cream: 1 cup
- Chicken Broth: 1/2 cup
- Parmesan Cheese: 1 cup, freshly grated, plus more for garnish
- Fresh Parsley: 1/4 cup, chopped, for garnish
- Salt and Pepper: To taste
- Optional: Red pepper flakes for a little kick
Let’s Talk Pasta: Choosing the Right Shape
The pasta you choose really does make a difference! While you can use any pasta you like, I find that long strands like spaghetti or fettuccine really cling to the creamy sauce. Penne or rotini are also great options because their ridges and shapes trap the deliciousness in every bite. If you’re in the mood for something different, Garlic Parmesan Tortellini would be a fun twist on this recipe!
Preparing the Chicken: The Foundation of Flavor
Let’s start by getting that chicken cooked to perfection. Here’s how to ensure it’s tender and juicy:
- Pounding the Chicken: This step is often overlooked, but it’s crucial for even cooking. Place your chicken breasts between two sheets of plastic wrap and gently pound them with a meat mallet until they’re about 1/2 inch thick. This helps them cook evenly and prevents them from drying out.
- Seasoning: Don’t be shy with the seasoning! A generous sprinkle of garlic powder, Italian seasoning, salt, and pepper will infuse the chicken with flavor.
- Cooking: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until they’re cooked through and no longer pink inside. A meat thermometer inserted into the thickest part of the chicken should read 165°F (74°C).
- Resting: Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing or dicing. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Crafting the Creamy Garlic Parmesan Sauce: The Heart of the Dish
Now for the star of the show: the creamy garlic Parmesan sauce. This sauce is incredibly easy to make, but it packs a serious flavor punch. Here’s how to create a sauce that will have everyone begging for more:
- Garlic: Freshly minced garlic is key! Don’t skimp on the garlic – it’s what gives the sauce its signature flavor.
- Butter: Using butter as the base of the sauce adds richness and depth of flavor.
- Heavy Cream and Chicken Broth: The combination of heavy cream and chicken broth creates a sauce that’s both creamy and flavorful. The chicken broth also helps to thin out the sauce, preventing it from becoming too heavy.
- Parmesan Cheese: Freshly grated Parmesan cheese is a must! Pre-shredded Parmesan cheese often contains cellulose, which can prevent it from melting smoothly. Freshly grated Parmesan will melt beautifully into the sauce, creating a smooth and creamy texture.
Step-by-Step Instructions
Cooking the Pasta:
- Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
Making the Sauce:
- In the same skillet you used to cook the chicken, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic!
- Pour in the heavy cream and chicken broth. Bring to a simmer, then reduce the heat to low and let it simmer for about 5 minutes, or until the sauce has thickened slightly.
- Stir in the Parmesan cheese until it’s melted and smooth. Season with salt, pepper, and red pepper flakes (if using).
Combining Everything:
- Add the cooked pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Add the sliced or diced chicken to the pasta. Toss gently to combine.
- Garnish with fresh parsley and extra Parmesan cheese.
Tips and Tricks for the Perfect Chicken Garlic Parmesan Pasta
- Don’t Overcook the Pasta: Al dente pasta is key to a great pasta dish. Overcooked pasta will become mushy and won’t hold the sauce as well.
- Grate Your Own Parmesan Cheese: As I mentioned before, freshly grated Parmesan cheese melts much better than pre-shredded.
- Reserve Pasta Water: Pasta water is a secret weapon for creating a creamy and emulsified sauce. The starch in the water helps to bind the sauce to the pasta.
- Adjust the Sauce to Your Liking: Feel free to adjust the amount of garlic, Parmesan cheese, and red pepper flakes to suit your taste.
- Add Vegetables: Want to add some extra nutrients to your dish? Sautéed spinach, broccoli, or mushrooms would be delicious additions.
Variations to Spice Things Up!
Want to put your own spin on this classic? Here are a few ideas:
- Spicy Chicken Garlic Parmesan Pasta: Add a pinch of red pepper flakes to the sauce, or use a spicy Italian sausage instead of chicken.
- Creamy Pesto Chicken Garlic Parmesan Pasta: Stir in a spoonful of pesto into the sauce for a burst of fresh flavor.
- Chicken and Vegetable Garlic Parmesan Pasta: Sauté some vegetables like broccoli, bell peppers, or zucchini and add them to the pasta along with the chicken. For another delicious twist, consider Zucchini Tomato Pasta.
- Baked Chicken Garlic Parmesan Pasta: Transfer the pasta to a baking dish, top with extra Parmesan cheese, and bake until golden brown and bubbly. This is similar to a Chicken Parmesan Casserole.
Serving Suggestions
This Chicken Garlic Parmesan Pasta is delicious on its own, but it also pairs well with a variety of side dishes. Here are a few of my favorites:
- Garlic Bread: For soaking up all that delicious sauce!
- Side Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the rich pasta.
- Roasted Vegetables: Roasted asparagus, Brussels sprouts, or broccoli are healthy and flavorful options.
Storing and Reheating Leftovers
Leftover Chicken Garlic Parmesan Pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through, or reheat in a skillet over medium heat. You may need to add a splash of milk or chicken broth to loosen up the sauce.
More Recipes You’ll Love
If you enjoyed this Chicken Garlic Parmesan Pasta, you might also like these other delicious pasta recipes:
- Boursin Chicken Pasta
- Creamy Parmesan Chicken Rigatoni
- Tuscan Chicken Pasta
- Creamy Garlic Pasta
- Parmesan Garlic Chicken Pasta
Nutritional Information (Approximate)
Per serving (estimated):
- Calories: 600-700
- Protein: 40-50g
- Fat: 30-40g
- Carbohydrates: 50-60g
Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.
Why This Recipe Works
This Chicken Garlic Parmesan Pasta recipe is a winner because it’s:
- Easy to Make: With simple ingredients and straightforward instructions, even beginner cooks can master this dish.
- Flavorful: The creamy garlic Parmesan sauce is bursting with flavor, thanks to the fresh garlic, Parmesan cheese, and Italian seasoning.
- Versatile: You can easily customize this recipe to suit your taste by adding different vegetables, spices, or proteins.
- Crowd-Pleasing: Everyone loves a good pasta dish, and this Chicken Garlic Parmesan Pasta is sure to be a hit with family and friends.
Plus, if you’re a fan of the flavor profile, you might also want to try Air Fryer Parmesan Crusted Chicken or even Garlic Parmesan Chicken Meatloaf for a different take on garlic parmesan goodness.
Final Thoughts
So, there you have it – my ultimate recipe for Chicken Garlic Parmesan Pasta! I hope you enjoy making and eating this delicious dish as much as I do. Don’t be afraid to get creative and experiment with different variations to make it your own. Happy cooking!
What are some good pasta shapes to use for Chicken Garlic Parmesan Pasta?
Long strands like spaghetti or fettuccine work well because they cling to the creamy sauce. Penne or rotini are also great options because their ridges trap the sauce.
Why is it important to pound the chicken breasts before cooking?
Pounding the chicken to about 1/2 inch thick ensures even cooking and prevents the chicken from drying out.
Why does the recipe recommend using freshly grated Parmesan cheese instead of pre-shredded?
Pre-shredded Parmesan cheese often contains cellulose, which can prevent it from melting smoothly. Freshly grated Parmesan will melt beautifully into the sauce, creating a smooth and creamy texture.
How long can leftover Chicken Garlic Parmesan Pasta be stored?
Leftover Chicken Garlic Parmesan Pasta can be stored in an airtight container in the refrigerator for up to 3 days.
Irresistible Chicken Garlic Parmesan Pasta
Equipment
- Large pot
- Colander
- Large skillet
- Cutting board
- Knife
- meat mallet
- Plastic Wrap
- Measuring cups
- Measuring spoons
- Grater
- Mixing spoon
- Tongs
Ingredients
- 1 pound pasta spaghetti, fettuccine, penne, or rotini
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup freshly grated Parmesan cheese, plus more for garnish
- ¼ cup fresh parsley, chopped, for garnish
- Optional: Red pepper flakes to taste
Instructions
- Cook the pasta according to package directions until al dente, reserving about 1 cup of pasta water before draining.
- Place chicken breasts between two sheets of plastic wrap and pound to 1/2 inch thickness.
- Season chicken breasts with garlic powder, Italian seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken breasts and cook for about 5-7 minutes per side, or until cooked through (internal temperature of 165°F).
- Transfer chicken to a cutting board and let rest for a few minutes before slicing or dicing.
- In the same skillet, melt butter over medium heat.
- Add minced garlic and cook for about 1 minute, or until fragrant, being careful not to burn it.
- Pour in heavy cream and chicken broth. Bring to a simmer, then reduce heat to low and simmer for about 5 minutes, or until the sauce has thickened slightly.
- Stir in Parmesan cheese until melted and smooth. Season with salt, pepper, and red pepper flakes (if using).
- Add the cooked pasta to the skillet with the sauce. Toss to coat.
- If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Add the sliced or diced chicken to the pasta. Toss gently to combine.
- Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.
