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Garlic Parmesan Chicken Pasta

Garlic parmesan chicken pasta on a white plate with creamy sauce and fresh parsley garnish
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Tender chicken breast in a rich garlic cream sauce with perfectly al dente pasta. Restaurant-quality dinner ready in 40 minutes.

Ingredients

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  • 2 boneless skinless chicken breasts (about 1 lb)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • 1 tablespoon oil
  • 2 tablespoons butter
  • 3–4 cloves garlic, minced
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 tablespoons flour
  • 1½ cups heavy cream
  • 1 cup low sodium chicken broth
  • ¼ cup shredded Parmesan cheese
  • ¾ lb pasta, uncooked (about 340 grams)
  • Fresh chopped parsley for garnish
  • Cracked black pepper for garnish

Instructions

  1. Place chicken breasts on a cutting board, cover with plastic wrap and flatten slightly to ¾-inch thickness with a rolling pin. Combine salt, pepper, garlic powder and paprika and sprinkle over both sides of chicken.
  2. Heat a large skillet over medium-high heat and add oil. When hot, add chicken and sear for 3-4 minutes per side until golden brown. Remove from pan and cover to keep warm.
  3. Add butter, minced garlic, ½ teaspoon salt and ⅛ teaspoon pepper to the pan. Cook for 1 minute until fragrant. Stir in flour until no white remains, about 30 seconds.
  4. Whisk in heavy cream and chicken broth until smooth. Return chicken to pan, cover with small gap for steam, reduce heat to medium-low and simmer for 8-10 minutes until sauce thickens enough to coat the back of a spoon and chicken reaches 165°F.
  5. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions, about 8-10 minutes. Drain well.
  6. Remove chicken from skillet and slice. Stir Parmesan cheese into sauce until melted and smooth. Do not let sauce boil.
  7. Serve pasta topped with sliced chicken and creamy garlic parmesan sauce. Garnish with fresh parsley and cracked black pepper.

Notes

  • Use heavy cream for best results as it won’t curdle at high temperatures. Don’t substitute with milk.
  • Freshly grated Parmesan melts better than pre-shredded cheese and provides superior flavor.
  • Flatten chicken to even thickness for uniform cooking. Can substitute with boneless skinless chicken thighs.
  • For gluten-free version, omit flour and use 1 tablespoon cornstarch mixed with cream instead. Use gluten-free pasta.

Nutrition

Find it online: https://www.benefitiany.com/garlic-parmesan-chicken-pasta/