Irresistible Chicken Garlic Parmesan Pasta
This Chicken Garlic Parmesan Pasta recipe delivers a comforting and flavorful dish with perfectly cooked pasta, a creamy garlic Parmesan sauce, and tender chicken. It's easy to make and customizable, making it a guaranteed family favorite. Get ready for a pasta perfection experience that will leave you wanting more.
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.
Notes
For best results, use freshly grated Parmesan cheese. Don't overcook the pasta; al dente is key. Reserve pasta water to adjust sauce consistency. Adjust the amount of garlic, Parmesan cheese, and red pepper flakes to suit your taste. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or skillet, adding a splash of milk or chicken broth if needed. Variations include adding vegetables like sautéed spinach, broccoli, or mushrooms, or stirring in pesto for a different flavor.