Garlicky Parmesan Chicken Pasta
This Garlicky Parmesan Chicken Pasta recipe delivers a creamy, cheesy, and comforting dish without being overly heavy. Made with perfectly cooked chicken, a luscious garlic parmesan sauce, and your favorite pasta, it's a quick and easy weeknight meal that's both satisfying and flavorful.
Equipment
- Large pot
- Colander
- Large skillet
- Medium bowl
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
- Meat thermometer (optional)
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil for chicken
- 2 tbsp olive oil for sauce
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp paprika
- Salt and pepper to taste
- 1 lb pasta penne, farfalle, or spaghetti recommended
- Water for cooking pasta
- Salt for pasta water
- 4 cloves garlic, minced
- 1 cup chicken broth low sodium
- ½ cup milk 2%
- ¼ cup grated Parmesan cheese freshly grated
- 2 tbsp cornstarch
- ¼ cup fresh parsley, chopped
- 2 tablespoons cold water for slurry
Instructions
- In a medium bowl, toss the chicken pieces with 1 tbsp olive oil, garlic powder, onion powder, paprika, salt, and pepper. Ensure the chicken is evenly coated.
- Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet in a single layer (don't overcrowd!). Cook for about 5-7 minutes, flipping halfway through, until the chicken is cooked through and golden brown. Set aside.
- While the chicken is cooking, bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until al dente.
- Reserve about 1/2 cup of the pasta water before draining.
- Drain the pasta and set aside.
- In the same skillet you used for the chicken, heat 2 tbsp of olive oil over medium heat.
- Add the minced garlic and cook for about 30 seconds, until fragrant (be careful not to burn it!).
- Pour in the chicken broth and milk. Bring to a simmer.
- In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water to create a slurry.
- Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly. Continue to whisk until the sauce thickens slightly, about 1-2 minutes.
- Stir in the grated Parmesan cheese and fresh parsley. Season with salt and pepper to taste.
- Add the cooked chicken and drained pasta to the skillet with the garlic parmesan sauce.
- Toss everything together until the pasta and chicken are well coated in the sauce.
- If the sauce is too thick, add a little bit of the reserved pasta water until it reaches your desired consistency.
- Serve immediately and enjoy!
Notes
For a richer flavor, use freshly grated Parmesan cheese instead of pre-shredded. Adjust the amount of garlic to your preference. Add a pinch of red pepper flakes for a little heat. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet with a splash of milk or chicken broth to rehydrate the sauce. Consider adding vegetables like broccoli, spinach, or sun-dried tomatoes for extra nutrients and flavor.