Description
This Chicken Garlic Parmesan Pasta is a creamy, comforting dish featuring tender pan-seared chicken cutlets tossed with al dente penne pasta in a rich garlic and Parmesan cheese sauce. Flavored with aromatic shallots, garlic, and Italian herbs, this recipe delivers a satisfying meal perfect for dinner with family or friends.
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 (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. 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 thinner fillets. Place the fillets between sheets of plastic wrap and gently pound with a meat mallet or side of a can to tenderize and even thickness.
- Season Chicken: Whisk together salt, pepper, onion powder, garlic powder, and paprika. Pat the chicken dry with paper towels, lightly drizzle with olive oil, and coat both sides evenly with the spice mixture. Let rest while you prepare other ingredients like grating Parmesan.
- Cook Chicken: Heat 2 tablespoons of olive oil in a large braiser or Dutch oven over medium-high heat until very hot. Add 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: In the same skillet with chicken drippings, melt 2 tablespoons of unsalted butter over medium heat. Add chopped shallots and sauté for 3-4 minutes until tender, scraping up browned bits from the chicken. Add minced garlic and red pepper flakes and cook for 30 seconds until fragrant. Sprinkle in the flour and cook, stirring constantly, for 1 minute to form a roux.
- Add Sauce Liquids: Reduce heat to low and slowly whisk in the chicken broth and half and half, stirring until the sauce is smooth. Stir in the chicken bouillon and dried herbs (parsley, basil, oregano), along with salt and pepper. Increase heat and bring the sauce to a simmer, stirring often until thickened.
- Incorporate Parmesan: Lower the heat and gradually stir in the freshly grated Parmesan cheese a handful at a time until fully melted and the sauce is creamy.
- Combine Pasta and Chicken: Add the cooked pasta to the sauce and toss to coat evenly. Slice or chop the rested chicken and either mix it into the pasta or arrange on top. Add reserved pasta water a little at a time if the sauce needs loosening to the desired consistency.
- Season and Garnish: Taste and adjust seasoning with additional salt and pepper as needed. Optionally, squeeze fresh lemon juice over the chicken and garnish with chopped fresh parsley for brightness and color. Serve immediately.
Notes
- Use freshly grated Parmesan for best melting and flavor; pre-grated cheese often contains anti-caking agents that inhibit melting.
- If you don’t have half and half, milk mixed with cornstarch or evaporated milk with cornstarch works as a good substitute to thicken the sauce.
- Reserve pasta water to adjust sauce consistency since it contains starch that helps bind and smooth the sauce.
- Cook chicken to 160°F for safe consumption while keeping it juicy and tender.
- For a spicier version, increase red pepper flakes to taste.
- Fresh lemon juice adds a nice bright contrast to the creamy sauce—add it just before serving.
- This recipe can be made with gluten-free pasta to accommodate gluten sensitivities.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
