Description
This Chicken Garlic Parmesan Pasta recipe combines tender seasoned chicken breasts with a creamy, flavorful Parmesan sauce tossed with al dente penne pasta. It’s a comforting, hearty dish perfect for family dinners or special occasions.
Ingredients
Scale
Chicken + Spices
- 2 medium chicken breasts (approx. 20 ounces)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Olive oil for drizzling
Pasta
- 16 oz. penne pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large shallot, chopped (about 1/2-3/4 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
- Fresh parsley for garnish, optional
- Fresh lemon juice, optional
Instructions
- 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 cooking water. Drain the pasta and set aside.
- Prepare Chicken Cutlets: Slice each chicken breast horizontally through the middle to create four fillets. Cover the fillets with plastic wrap and gently pound them to tenderize using a meat mallet or the side of a can.
- Season Chicken: In a small bowl, whisk together salt, pepper, onion powder, garlic powder, and paprika. Pat the chicken dry with paper towels, drizzle lightly with olive oil, and evenly coat both sides of the chicken fillets with the seasoning mixture. Let rest while you prepare other ingredients.
- Cook Chicken: Heat 2 tablespoons olive oil in a large braiser or Dutch oven over medium-high heat until very hot. Add the chicken fillets and cook for 4 to 5 minutes per side until golden brown and cooked to an internal temperature of 160°F. Transfer the cooked chicken to a cutting board and let rest for at least 5 minutes before slicing or chopping. Do not clean the skillet.
- Sauté Aromatics: Reduce heat to medium, add 2 tablespoons unsalted butter to the chicken drippings in the skillet. Add chopped shallots and sauté for 3 to 4 minutes until tender, scraping up any browned bits from the pan. Add the minced garlic and red pepper flakes and cook for another 30 seconds until fragrant.
- Make Sauce Base: Sprinkle the flour over the aromatics and stir constantly for 1 minute to cook out the raw flour taste and thicken the mixture.
- Add Liquid and Simmer: Slowly whisk in the chicken broth and half and half, stirring until smooth and combined. Stir in the chicken bouillon powder, dried parsley, dried basil, dried oregano, salt, and pepper. Increase the heat slightly and simmer the sauce, stirring often until it thickens.
- Add Parmesan Cheese: Lower the heat to low. Gradually stir in the freshly grated Parmesan cheese, adding a handful at a time, until fully melted and the sauce is creamy.
- Combine Pasta and Chicken: Stir the cooked pasta into the sauce along with the sliced or chopped chicken. If the sauce is too thick, add some reserved pasta water a little at a time until you reach the desired consistency. Season with additional salt and freshly cracked black pepper to taste.
- Serve and Garnish: Optionally squeeze fresh lemon juice over the chicken for brightness. Garnish the dish with fresh parsley if desired. Serve immediately.
Notes
- Reserve pasta water to adjust sauce consistency — it helps the sauce adhere better to the pasta.
- Use freshly grated Parmesan cheese for the best melt and flavor; pre-grated cheese may not melt smoothly.
- For a lighter sauce, substitute half and half with milk whisked with cornstarch or evaporated milk with cornstarch as noted in the ingredients.
- You can substitute chicken breasts with thighs for a more tender and juicy texture.
- Adjust red pepper flakes according to your preferred spice level or omit for a milder dish.
- Let the chicken rest after cooking to retain juices and tenderness before slicing.
- Fresh lemon juice adds a nice brightness but is optional.
- If you don’t have a meat mallet, use the flat side of a heavy pan or the bottom of a sturdy can to pound chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
