Description
A creamy and flavorful Chicken Garlic Parmesan Pasta recipe that combines tender chicken cutlets with a rich garlic Parmesan sauce and perfectly cooked penne pasta. This comforting dish is ideal for a satisfying weeknight dinner and is garnished with fresh parsley and a hint of lemon for added brightness.
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
- 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. 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 middle to create four fillets. Place the fillets between plastic wrap and gently pound with a meat mallet or the side of a can to tenderize.
- 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 evenly coat both sides with the spice mixture. Let rest while preparing other ingredients.
- Cook Chicken: Heat 2 tablespoons olive oil in a large braiser or Dutch oven over medium-high heat until very hot. Cook the chicken cutlets for 4-5 minutes per side until golden brown and cooked to 160°F internal temperature. Transfer to a cutting board and let rest for at least 5 minutes.
- Sauté Aromatics: Reduce heat to medium. Melt 2 tablespoons butter in the same skillet with 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 and cook for an additional 30 seconds.
- Make Sauce Base: Sprinkle flour over the aromatic mixture and stir constantly while cooking for 1 minute to form a thick paste.
- Add Liquids and Simmer: Slowly whisk in the chicken broth and half and half, stirring continuously until smooth. Stir in chicken bouillon, dried parsley, dried basil, dried oregano, salt, and pepper. Increase heat slightly and simmer until the sauce thickens, stirring often.
- Add Parmesan Cheese: Lower heat to low and gradually stir in the freshly grated Parmesan cheese, a handful at a time, until melted and fully incorporated into the sauce.
- Combine Pasta and Chicken: Add the cooked pasta and sliced or chopped chicken to the sauce. Stir to combine or arrange chicken on top of the pasta. Add reserved pasta water a little at a time if needed to achieve the desired consistency. Adjust seasoning with additional salt and pepper to taste.
- Garnish and Serve: Optionally, squeeze fresh lemon juice over the chicken and garnish with chopped fresh parsley before serving. Enjoy warm.
Notes
- Use freshly grated Parmesan cheese for the best melting quality and flavor.
- Half and half can be substituted with milk mixed with cornstarch to achieve creaminess.
- Reserving pasta water is important to adjust sauce consistency and help bind sauce to pasta.
- Do not overcook the chicken; 160°F internal temperature ensures juiciness and safety.
- For extra flavor, add a pinch of red pepper flakes to the sauce for mild heat.
- For a lighter option, use evaporated milk mixed with cornstarch instead of half and half.
- Fresh lemon juice adds brightness and balances the richness of the sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 85 mg
