Description
This Chicken Garlic Parmesan Pasta is a delicious and comforting meal combining tender, well-seasoned chicken breasts with al dente penne pasta all enveloped in a creamy garlic Parmesan sauce enhanced with aromatic shallots and a touch of spice. Perfect for a satisfying dinner that balances rich flavors with easy preparation.
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)
- 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, about 10-12 minutes. Reserve one cup of the pasta water before draining. Drain pasta and set aside.
- Prepare Chicken Cutlets: Slice each chicken breast horizontally through the middle to create four thinner fillets. Place the fillets between two sheets of plastic wrap and gently pound with a meat mallet or the side of a can to tenderize evenly.
- Season Chicken: Combine salt, pepper, onion powder, garlic powder, and paprika in a small bowl. Pat the chicken dry with paper towels, drizzle lightly with olive oil, then rub the spice mixture evenly over both sides of each fillet. Let rest while preparing other ingredients.
- Cook Chicken: Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the seasoned chicken fillets and cook for 4-5 minutes per side until golden brown and cooked through to an internal temperature of 160°F. Transfer chicken to a cutting board and let rest for at least 5 minutes. Do not clean the skillet.
- Sauté Aromatics: Reduce heat to medium and add 2 tablespoons unsalted butter to the skillet with chicken drippings. When butter melts, add chopped shallots and sauté 3-4 minutes until tender, stirring to scrape up any browned bits. Add minced garlic and red pepper flakes; cook for 30 seconds until fragrant.
- Make Roux and Sauce: Sprinkle flour over the aromatics and stir continuously for 1 minute until thickened. Gradually whisk in the chicken broth and half and half over low heat, stirring constantly to avoid lumps. Mix in chicken bouillon, dried parsley, basil, oregano, salt, and pepper. Increase heat and simmer sauce, stirring often, until thickened, about 3-5 minutes.
- Add Parmesan Cheese: Reduce heat to low and add grated Parmesan cheese gradually, stirring constantly until fully melted and sauce is smooth and creamy.
- Combine Pasta and Chicken: Slice or chop rested chicken. Add cooked pasta and chicken pieces to the sauce, gently tossing to combine. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Taste and adjust seasoning with additional salt and pepper.
- Serve: Optionally squeeze fresh lemon juice over the chicken for brightness and garnish with chopped fresh parsley. Serve immediately while hot.
Notes
- Use freshly grated Parmesan cheese with a microplane grater for the best melting texture and flavor.
- If half and half is unavailable, milk combined with cornstarch or evaporated milk with cornstarch works well as a substitute to thicken the sauce.
- Reserve pasta water is important to adjust sauce consistency without watering down flavor.
- Resting the chicken after cooking ensures juiciness and easier slicing.
- Adjust red pepper flakes to your preferred spice level or omit for milder taste.
- Serving with a squeeze of fresh lemon juice adds a fresh, tangy layer that balances richness.
- For a gluten-free version, substitute the flour with a gluten-free flour blend.
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: 90 mg
