Description
This creamy Chicken Garlic Parmesan Pasta combines tender chicken cutlets with a rich, cheesy sauce made from garlic, Parmesan, and herbs. Cooked to perfection with penne pasta, this dish is comfort food at its finest, perfect for an easy weeknight dinner or entertaining guests.
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 and Sauce
- 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: Boil penne pasta in heavily salted water until al dente. Reserve one cup of pasta water before draining. Set pasta aside.
- Prepare Chicken Cutlets: Slice each chicken breast through the equator to make four fillets. Cover with plastic wrap and gently pound each fillet to tenderize.
- Season Chicken: Mix salt, pepper, onion powder, garlic powder, and paprika. Pat the chicken dry, drizzle lightly with olive oil, and apply the spice mixture evenly on both sides. Let rest while preparing other ingredients.
- Cook Chicken: Heat 2 tablespoons olive oil in a large braiser or Dutch oven over medium-high heat until hot. Cook the chicken for 5 minutes per side, or until golden and cooked through to 160°F. Transfer to a cutting board and allow to rest for at least 5 minutes. Do not clean the skillet.
- Sauté Aromatics: Melt 2 tablespoons unsalted butter in the skillet with chicken drippings over medium heat. Add chopped shallots and sauté until tender, about 3-4 minutes, scraping the pan to loosen browned bits. Add minced garlic and red pepper flakes and cook for 30 seconds.
- Make Roux: Sprinkle flour over the aromatics and stir continuously for 1 minute until thickened.
- Add Liquids and Seasonings: Lower heat to low and slowly whisk in chicken broth and half and half, stirring until smooth. Add chicken bouillon, dried parsley, basil, oregano, salt, and pepper. Increase heat to medium and simmer, stirring frequently, until sauce thickens.
- Add Parmesan Cheese: Reduce heat to low and gradually stir in freshly grated Parmesan cheese until completely melted and sauce is creamy.
- Combine Pasta and Chicken: Stir cooked pasta and sliced chicken into the sauce. Add reserved pasta water a little at a time if needed to adjust sauce consistency. Season with additional salt and pepper to taste. Optionally, squeeze fresh lemon juice over the chicken and garnish with fresh parsley.
Notes
- Use freshly grated Parmesan for the best melting and flavor compared to pre-grated.
- Half and half can be substituted with whole milk mixed with cornstarch to thicken if preferred.
- Allowing the chicken to rest after cooking keeps it juicy and tender.
- Reserve pasta water to help loosen and adjust the sauce consistency without diluting flavor.
- Add red pepper flakes gradually to control the level of heat according to preference.
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: 50 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 85 mg
