Description
This Chicken Garlic Parmesan Pasta is a comforting and indulgent dish featuring tender, well-seasoned chicken breasts cooked to golden perfection, tossed with al dente penne pasta, and smothered in a rich, creamy garlic Parmesan sauce infused with aromatic shallots and a hint of red pepper flakes. Garnished with fresh parsley and a squeeze of lemon, this recipe is perfect for a satisfying dinner that blends classic flavors with a touch of elegance.
Ingredients
Scale
Chicken and Seasoning
- 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)
Garnish (optional)
- Fresh parsley
- Fresh lemon juice
Instructions
- Cook Pasta: Bring a large pot of heavily salted water to a boil and cook the penne pasta 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 to create four thin fillets. Place the fillets between sheets of plastic wrap and gently pound with a meat mallet or the side of a can to tenderize and even thickness.
- Season Chicken: In a small bowl, whisk together salt, pepper, onion powder, garlic powder, and paprika. Pat the chicken dry with paper towels, lightly drizzle with olive oil, and sprinkle the spice mixture evenly on both sides of each fillet. Let them rest while preparing other ingredients.
- Cook Chicken: Heat 2 tablespoons of olive oil in a large braiser or Dutch oven over medium-high heat until very hot. Add the chicken fillets and cook for 4-5 minutes per side until golden brown and the internal temperature reaches 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 the chicken drippings, melt 2 tablespoons unsalted butter over medium heat. Add the chopped shallots and sauté for 3-4 minutes until tender, stirring and scraping up any brown bits from the pan. Add minced garlic and red pepper flakes and cook for an additional 30 seconds.
- Make Roux: Sprinkle the flour over the aromatics and stir constantly for 1 minute to cook out the raw flour taste and thicken the mixture.
- Add Liquids and Simmer: Gradually whisk in the chicken broth and half and half, stirring constantly to create a smooth sauce. Add chicken bouillon, dried parsley, basil, oregano, salt, and pepper. Increase the heat slightly and simmer the sauce until it thickens, stirring frequently to prevent sticking.
- Add Parmesan Cheese: Reduce the heat to low and stir in the freshly grated Parmesan cheese a handful at a time until fully melted and the sauce is rich and creamy.
- Combine Pasta and Chicken: Stir the cooked pasta and sliced or chopped chicken into the sauce, or serve the chicken on top of the pasta if preferred. Add some reserved pasta water a little at a time to adjust the sauce consistency if needed. Season with additional salt and freshly cracked pepper to taste.
- Garnish and Serve: Optionally squeeze fresh lemon juice over the chicken for a bright finish and sprinkle chopped fresh parsley over the dish before serving.
Notes
- Pounding the chicken cutlets evenly ensures they cook uniformly and stay tender.
- Using freshly grated Parmesan provides the best flavor and melts smoothly into the sauce.
- If half and half is unavailable, milk thickened with cornstarch or evaporated milk with cornstarch works as a good substitute.
- Reserve pasta water is key to adjusting the sauce consistency perfectly without thinning flavors.
- For a spicier dish, increase the red pepper flakes cautiously to taste.
- Letting the chicken rest after cooking keeps it juicy and easier to slice.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
