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Creamy Chicken Parmesan Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 12 reviews
  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Low Salt

Description

This Chicken Garlic Parmesan Pasta is a flavorful and comforting dish featuring tender, well-seasoned chicken breasts cooked to perfection and tossed with al dente penne pasta in a creamy garlic Parmesan sauce. The sauce is enriched with shallots, garlic, butter, and a blend of herbs, creating a rich and velvety texture that hugs every bite of pasta. Finished with a sprinkle of fresh parsley and an optional squeeze of lemon, this recipe offers a delicious and satisfying meal perfect for any occasion.

Ingredients

Scale

Chicken and Seasoning

  • 2 medium chicken breasts (approx. 20 ounces)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Olive oil for drizzling

Pasta

  • 16 ounces penne pasta

Sauce

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 large shallot, chopped (about 1/2 to 3/4 cup)
  • 4-6 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup flour
  • 2 cups low-sodium chicken broth
  • 2 cups half and half (or milk whisked with 1 tablespoon cornstarch or evaporated milk mixed with 2 teaspoons cornstarch)
  • 2 teaspoons chicken bouillon (powder, crushed cubes, or base)
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups (100g) freshly grated Parmesan cheese, packed (use micro grater)
  • Fresh parsley for garnish (optional)
  • Fresh lemon juice (optional)

Instructions

  1. Cook Pasta: Bring a large pot of heavily salted water to a boil. Add the penne pasta and cook until al dente according to package instructions. Before draining, reserve one cup of the pasta water. Drain the pasta and set aside.
  2. Prepare Chicken Cutlets: Slice each chicken breast horizontally through the middle to create four fillets total. Place the fillets between two sheets of plastic wrap and gently pound them to tenderize using a meat mallet or the side of a can.
  3. Season Chicken: In a small bowl, whisk together salt, pepper, onion powder, garlic powder, and paprika. Pat the chicken fillets dry with paper towels, lightly drizzle with olive oil, and evenly coat both sides with the seasoning mix. Let the chicken rest while you prepare other ingredients.
  4. Cook Chicken: Heat 2 tablespoons of olive oil in a large braiser or Dutch oven over medium-high heat until hot. Add the chicken fillets and cook for 4 to 5 minutes on each side until golden brown and cooked through to an internal temperature of 160°F. Transfer the cooked chicken to a cutting board and let rest for at least 5 minutes. Do not wipe out the pan.
  5. Sauté Aromatics: Reduce heat to medium and melt 2 tablespoons of butter in the same skillet using the chicken drippings. Add the chopped shallots and sauté for 3 to 4 minutes until tender, scraping up any brown bits from the bottom. Add the minced garlic and red pepper flakes and cook for 30 seconds until fragrant.
  6. Make Roux: Sprinkle the flour over the aromatics and cook, stirring constantly, for 1 minute to form a thick paste.
  7. Add Liquids and Simmer: Slowly whisk in the chicken broth and half and half, stirring continuously until smooth. Add the chicken bouillon, dried parsley, dried basil, dried oregano, salt, and pepper. Increase heat to medium-high and simmer the sauce, stirring frequently until it thickens.
  8. Add Parmesan Cheese: Reduce heat to low and gradually stir in the freshly grated Parmesan cheese a handful at a time, stirring until fully melted and creamy.
  9. Toss Pasta and Chicken: Stir the cooked pasta into the sauce. Slice or chop the rested chicken and add it to the pasta mixture (or place the chicken on top if preferred). If the sauce is too thick, add reserved pasta water gradually until desired consistency is reached. Adjust seasoning with salt and pepper as needed.
  10. Garnish and Serve: Add a squeeze of fresh lemon juice over the chicken if desired and sprinkle with fresh parsley. Serve immediately and enjoy your comforting Chicken Garlic Parmesan Pasta.

Notes

  • For a lighter sauce, you can substitute half and half with whole milk thickened with cornstarch or evaporated milk mixed with cornstarch.
  • Do not overcook the chicken; cooking to 160°F ensures a juicy texture.
  • Reserve pasta water as it helps loosen the sauce and brings the dish together perfectly.
  • Use freshly grated Parmesan cheese for the best flavor and smooth melting.
  • Optional red pepper flakes add a subtle heat which can be adjusted to your preference.
  • Fresh lemon juice adds a bright, fresh contrast to the rich sauce and is highly recommended.
  • Make sure to drain the pasta but leave it slightly wet to help the sauce cling better.
  • You can substitute penne with other pasta shapes like rigatoni or fusilli for variety.

Nutrition

  • Serving Size: 1 serving
  • Calories: 550 kcal
  • Sugar: 3 g
  • Sodium: 600 mg
  • Fat: 22 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 3 g
  • Protein: 38 g
  • Cholesterol: 85 mg

Find it online: https://hearthybites.com/creamy-chicken-parmesan-pasta-recipe/