Garlic Parmesan Chicken Pasta
comforting and flavorful dish featuring juicy chicken pieces, al dente pasta, and a creamy garlic Parmesan sauce. Perfect for busy weeknights, this recipe is ready in just 30 minutes and delivers rich, satisfying flavors with minimal effort.
Equipment
- 1 Large skillet or sauté pan For cooking chicken and sauce.
- 1 Measuring Cups/Spoons Ensures accurate portions of ingredients.
- 1 Wooden Spoon For stirring sauce and pasta consistently.
- 1 Knife and cutting board For prepping chicken and vegetables.
- 1 Colander For draining cooked pasta.
Ingredients
- 8 oz Pasta (penne, fettuccine) Cook according to package instructions; drain and set aside.
- 1 lb Boneless, skinless chicken breasts Cut into bite-sized pieces for even cooking.
- 2 tbsp Olive oil For cooking chicken and enhancing flavor.
- 4 cloves Garlic (minced) Adds aromatic complexity to the sauce.
- 1 cup Heavy cream Creates a rich, creamy texture.
- 1/2 cup Chicken broth For loosening the sauce and adding depth.
- 1 cup Parmesan cheese (grated) Freshly grated for best results.
- 1 tsp Italian seasoning Adds herbs like oregano and basil.
- Salt To taste - Adjust seasoning as needed.
- Pepper To taste - Freshly ground for better flavor.
- Optional - Fresh parsley (chopped) For garnish and added freshness.
Instructions
Step-by-Step Recipe
Prepare Ingredients:
- Cook pasta according to package instructions. Drain and set aside.
- Cut chicken into bite-sized pieces. Mince garlic and chop fresh parsley if using.
Cook Chicken:
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until golden brown and cooked through (about 6–8 minutes). Remove and set aside.
Sauté Garlic:
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
Make Sauce:
- Pour in chicken broth and heavy cream. Stir to combine, scraping up any browned bits from the bottom of the pan.
Add Cheese and Seasoning:
- Reduce heat to low and stir in grated Parmesan cheese until melted and smooth. Add Italian seasoning, salt, and pepper to taste.
Combine Pasta and Chicken:
- Return cooked chicken to the skillet. Add drained pasta and toss to coat evenly in the sauce.
Garnish and Serve:
- Garnish with chopped fresh parsley if desired. Serve hot.
Notes
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- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid separating the sauce.
- Freezing: Not recommended due to the cream-based sauce, which may separate upon thawing.
- Healthier Option: Substitute heavy cream with half-and-half or Greek yogurt for a lighter version.
Frequently Asked Questions
-
Can I use chicken thighs instead of breasts?
- Yes! Chicken thighs are juicier and work well for this recipe.
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How can I make this dish gluten-free?
- Use gluten-free pasta and ensure chicken broth is gluten-free.
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What’s the best way to reheat leftovers?
- Reheat in a skillet with a splash of broth or water to restore moisture. Avoid microwaving, as it can separate the sauce.
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Can I add vegetables to this dish?
- Yes! Add spinach, broccoli, or mushrooms during the last few minutes of cooking for extra nutrition.
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How do I prevent the sauce from curdling?
- Avoid boiling the sauce after adding Parmesan cheese. Keep the heat low and stir continuously.
Tips & Tricks
- Flavor Enhancement: Add a pinch of red pepper flakes for a spicy kick or a splash of lemon juice for brightness.
- Presentation: Garnish with extra Parmesan cheese and fresh parsley for a restaurant-style touch.
- Leftovers: Transform leftovers into a baked casserole by topping with breadcrumbs and baking at 375°F for 15–20 minutes.
Plating and Garnishing
- Garnish: Sprinkle chopped parsley and extra Parmesan cheese for color and freshness.
- Serving Style: Serve in shallow bowls with garlic bread or a side salad for a complete meal.
- Sauces: Offer additional Parmesan cheese or red pepper flakes on the side for customization.