Description
This Chicken Garlic Parmesan Pasta is a creamy, flavorful dish featuring tender chicken cutlets cooked with aromatic shallots and garlic, combined with a rich Parmesan cream sauce and perfectly al dente penne pasta. It's a comforting and delicious meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken + Spices
- 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 and Sauce
- 16 ounces penne pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large shallot, chopped (about 1/2 to 3/4 cup)
- 4 to 6 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon flour
- 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 (100 grams) freshly grated Parmesan cheese, packed
- Fresh parsley for garnish (optional)
- Fresh lemon juice (optional)
Instructions
- Cook Pasta: Cook the penne pasta in heavily salted boiling water until al dente. Reserve one cup of the pasta water before draining. Drain the pasta and set aside.
- Prepare Chicken Cutlets: Slice each chicken breast horizontally through the equator to create four thin fillets. Cover them with plastic wrap and gently pound to tenderize using a meat mallet or the side of a can.
- Season Chicken: Whisk together salt, pepper, onion powder, garlic powder, and paprika. Pat chicken dry with paper towels, lightly drizzle olive oil over both sides, then pat the spice mixture onto both sides. 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. Cook chicken cutlets for 4 to 5 minutes per side until golden brown and the internal temperature reaches 160°F. Transfer to a cutting board and rest for at least 5 minutes before slicing or chopping. Do not wipe out the skillet.
- Sauté Aromatics: Reduce heat to medium. Melt 2 tablespoons unsalted butter in the same skillet over the chicken drippings. Add chopped shallots and sauté for 3 to 4 minutes until tender, scraping up brown bits from the chicken. Add minced garlic and red pepper flakes and cook for 30 seconds more.
- Add Flour: Sprinkle 1/4 cup flour over the aromatics and stir continuously for 1 minute to form a roux; it will become thick.
- Add Liquids and Simmer: Reduce heat to low. Slowly whisk in 2 cups low-sodium chicken broth and 2 cups half and half, stirring until smooth. Stir in 2 teaspoons chicken bouillon and dried parsley, basil, oregano, salt, and pepper. Increase heat and simmer the sauce, stirring often, until it thickens.
- Add Parmesan Cheese: Reduce heat to low. Gradually stir in 1 1/2 cups freshly grated Parmesan cheese, a handful at a time, until fully melted and incorporated into the sauce.
- Combine Pasta and Chicken: Stir the drained pasta and sliced or chopped chicken into the sauce. If needed, add reserved pasta water a little at a time to reach your desired sauce consistency. Taste and adjust seasoning with additional salt and pepper.
- Garnish and Serve: Optionally, drizzle fresh lemon juice over the chicken for brightness and sprinkle fresh parsley on top as garnish. Serve immediately.
Notes
- Use freshly grated Parmesan cheese for the best flavor and smooth texture.
- Chicken breasts can be pounded thinner to ensure even and quick cooking.
- Reserve pasta water to adjust sauce thickness and help the sauce adhere better to the pasta.
- For a lighter version, substitute half and half with milk mixed with cornstarch or evaporated milk with cornstarch as suggested.
- Add lemon juice sparingly to brighten the flavors without overpowering the creamy sauce.
- Red pepper flakes add mild heat; adjust according to your preference.
- This recipe works well with other pasta shapes like rigatoni or fusilli if penne is unavailable.
- To make gluten free, use gluten-free pasta and substitute flour with a gluten-free thickener such as cornstarch.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
