Description
A creamy and flavorful Chicken Garlic Parmesan Pasta combining tender chicken breast fillets with a rich Parmesan cheese sauce, sautéed shallots, and garlic, served over al dente penne pasta and garnished with fresh parsley and a splash of lemon juice for zest.
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
- 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 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 pasta in heavily salted water until al dente. Reserve one cup of pasta water before draining. Drain pasta and set aside.
- Prepare Chicken Cutlets: Slice chicken breasts horizontally to create four fillets. Cover with plastic wrap and gently pound to tenderize using a meat mallet or the side of a can.
- Season Chicken: Combine salt, pepper, onion powder, garlic powder, and paprika. Pat chicken dry with paper towels, drizzle lightly with olive oil, and evenly coat both sides with the spice mixture. Let rest while prepping remaining ingredients.
- Cook Chicken: Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. When hot, cook chicken for 4-5 minutes per side until golden and cooked through to 160°F. Transfer chicken to a cutting board and rest for at least 5 minutes. Do not clean the skillet.
- Sauté Aromatics: Melt 2 tablespoons unsalted butter in the chicken drippings over medium heat. Add chopped shallots and sauté for 3-4 minutes until tender, scraping up brown bits. Add minced garlic and red pepper flakes, cooking for another 30 seconds. Sprinkle in flour and cook, stirring, for 1 minute to form a thick paste.
- Make Sauce: Reduce heat to low. Slowly whisk in chicken broth and half and half, stirring until smooth. Add chicken bouillon, dried parsley, dried basil, dried oregano, salt, and pepper. Increase heat and simmer until thickened, stirring frequently.
- Add Parmesan: Lower heat to low and stir in Parmesan cheese gradually until fully melted and incorporated into the sauce.
- Combine Pasta and Chicken: Either stir the cooked pasta and sliced chicken into the sauce or plate the pasta topped with chicken. Add reserved pasta water gradually if sauce consistency needs loosening. Adjust seasoning with additional salt, pepper, and optional freshly squeezed lemon juice.
- Garnish and Serve: Sprinkle fresh parsley over the dish if desired and serve immediately.
Notes
- Use freshly grated Parmesan cheese for the best melting texture and flavor.
- To tenderize chicken evenly, pound it to an even thickness but avoid over-thinning.
- Reserve pasta water to adjust sauce consistency; its starch helps the sauce cling to the pasta.
- If half and half is not available, milk combined with cornstarch works as a thickener.
- Adjust red pepper flakes amount to control spiciness.
- Allowing the chicken to rest after cooking keeps it juicy.
- Optional lemon juice brightens and balances the richness of the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
