Description
A rich and comforting Chicken Garlic Parmesan Pasta featuring tender, well-seasoned chicken breasts cooked to golden perfection, combined with al dente penne pasta in a creamy, garlicky Parmesan sauce with hints of fresh herbs and a touch of heat from red pepper flakes.
Ingredients
Scale
Chicken
- 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
Sauce
- 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 (use micro grater)
- Fresh parsley for garnish (optional)
- Fresh lemon juice (optional)
Instructions
- Cook Pasta: Bring a large pot of heavily salted water to a boil. Cook the penne pasta 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 thin fillets. Place the fillets between two sheets of plastic wrap and gently pound them with a meat mallet or the side of a can until evenly tender and about 1/2 inch thick.
- Season Chicken: Whisk together salt, pepper, onion powder, garlic powder, and paprika. Pat the chicken fillets dry with paper towels, lightly drizzle with olive oil, then sprinkle and pat the spice mixture evenly onto both sides of the chicken. Let rest while prepping other ingredients.
- Cook Chicken: Heat 2 tablespoons olive oil in a large braiser or Dutch oven over medium-high heat until hot. Add the chicken fillets and cook for 4-5 minutes per side until golden brown and the internal temperature reaches 160°F. Transfer to a cutting board and let rest at least 5 minutes before slicing or chopping. Do not clean the skillet.
- Sauté Aromatics: Reduce heat to medium and melt 2 tablespoons unsalted butter in the same skillet with the chicken drippings. Add the chopped shallots and cook for 3-4 minutes until tender, scraping up any browned bits from the chicken. Add the minced garlic and red pepper flakes and cook for an additional 30 seconds.
- Make Roux: Sprinkle the flour over the aromatics and stir constantly for 1 minute until the mixture thickens and becomes smooth.
- Add Liquid and Seasonings: Gradually whisk in the low-sodium chicken broth and half-and-half over low heat, stirring until combined and smooth. Stir in the chicken bouillon powder, dried parsley, dried basil, dried oregano, salt, and pepper. Increase heat to medium and simmer the sauce, stirring often, until it thickens to a creamy consistency.
- Add Parmesan Cheese: Turn heat to low and add the freshly grated Parmesan cheese a handful at a time, stirring until fully melted and the sauce becomes velvety and rich.
- Combine Pasta and Chicken: Add the cooked penne pasta and sliced or chopped chicken into the sauce. Stir gently to combine. Add reserved pasta water a little at a time as needed to loosen the sauce to your desired consistency. Adjust seasoning with extra salt and pepper as needed.
- Serve and Garnish: Optionally squeeze fresh lemon juice over the chicken for brightness. Garnish with chopped fresh parsley if desired. Serve immediately while warm and creamy.
Notes
- For a dairy-free alternative, substitute half and half with a nut or oat milk thickened with cornstarch, and use a vegan Parmesan substitute.
- Use freshly grated Parmesan cheese for best melting and flavor; pre-grated cheese may not melt as smoothly.
- Reserve pasta water to adjust sauce consistency, as starch helps the sauce cling to the pasta.
- Do not overcrowd the pan when cooking chicken to ensure even browning and proper cooking.
- Optional red pepper flakes add a subtle heat; omit if you prefer a milder dish.
- Letting the chicken rest after cooking keeps it juicy and tender.
- Use a micro grater to grate the Parmesan finely for quick melting and creamier sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 95 mg
