Description
This Chicken Garlic Parmesan Pasta is a flavorful and creamy dish combining perfectly seasoned chicken breasts with a rich garlic and Parmesan sauce, tossed with al dente penne pasta. It's a comforting main course that balances juicy chicken, aromatic shallots, and a velvety sauce made creamy with half and half and freshly grated Parmesan cheese, finished with optional fresh parsley and lemon juice for a burst of freshness.
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)
Garnish (optional)
- Fresh parsley
- Fresh lemon juice
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 water. Drain the pasta and set aside.
- Prepare Chicken Cutlets: Slice each chicken breast horizontally through the center to create four fillets. Cover the fillets with plastic wrap and gently pound them with a meat mallet or the side of a can to tenderize.
- 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 with the spice mixture. Let rest while preparing remaining 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 cooked through to an internal temperature of 160°F. Transfer the chicken to a cutting board and let rest for at least 5 minutes before slicing or chopping. Do not wipe out the skillet.
- Sauté Aromatics: Melt 2 tablespoons unsalted butter in the same skillet over medium heat using the chicken drippings. Add chopped shallots and sauté for 3-4 minutes until tender, scraping up any browned bits from the chicken. Add minced garlic and red pepper flakes, cooking for an additional 30 seconds.
- Make Roux: Sprinkle flour over the aromatics and cook while stirring continuously for 1 minute until the mixture thickens slightly.
- Add Sauce: Reduce heat to low and slowly whisk in chicken broth and half and half, stirring constantly until smooth. Stir in the chicken bouillon, dried parsley, basil, oregano, salt, and pepper. Increase heat slightly and simmer the sauce until thickened, stirring frequently.
- Melt Parmesan: Reduce heat to low and gradually stir in the freshly grated Parmesan cheese a handful at a time until fully melted and the sauce is creamy.
- Combine Pasta & Chicken: Stir the cooked penne pasta and sliced or chopped chicken into the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Adjust seasoning with additional salt and pepper to taste.
- Serve & Garnish: Optionally, drizzle fresh lemon juice over the chicken for brightness and garnish with chopped fresh parsley before serving.
Notes
- Use freshly grated Parmesan for best melt and flavor; pre-grated cheese may not melt smoothly.
- If half and half is unavailable, whisk 1 tablespoon cornstarch into 2 cups of milk to thicken the sauce similarly.
- Reserve pasta water to adjust sauce consistency easily without diluting flavor.
- Resting the chicken after cooking helps retain the juices for a more tender bite.
- Slicing chicken thinly ensures it warms evenly in the sauce and pasta.
- Add a squeeze of fresh lemon juice at the end to brighten the rich flavors of the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 90 mg
