Chicken Garlic Parmesan Pasta

Name: Chicken Garlic Parmesan Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 -8 servings
Ingredients: 2 medium chicken breasts; 1/2 tsp EACH salt, pepper, onion powder, garlic powder, paprika; Olive Oil for drizzling; 16 oz. penne pasta; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 large shallot; 4-6 cloves garlic; 1/4 teaspoon red pepper flakes; 1/4 cup flour; 2 cups low-sodium chicken broth; 2 cups half and half; 2 teaspoons chicken bouillon; 1 tsp EACH dried parsley, dried basil; 1/2 tsp EACH dried oregano, salt; 1/4 teaspoon pepper; 1 1/2 cups (100g) FRESHLY grated Parmesan cheese, packed; Fresh parsley for garnish; fresh lemon juice

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Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
6 -8 servings
Course
Main Course
Cuisine
Italian

Chicken Garlic Parmesan Pasta

Victor Mills

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This Chicken Parmesan Pasta is a masterclass in indulgent yet accessible comfort food expertly crafted by a pasta aficionado! Each element is packed with flavor, from the juicy, well-seasoned chicken to the rich, velvety sauce—no bland, one-note pasta here!

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Ingredients

Servings

CHICKEN + SPICES

2 medium chicken breasts (approx. 20 ounces)
1/2 tsp EACH salt, pepper, onion powder, garlic powder, 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 TBS cornstarch or evaporated milk mixed with 2 tsps cornstarch)
2 teaspoons chicken bouillon (powder, crushed cubes, or base)
1 tsp EACH dried parsley, dried basil
1/2 tsp EACH dried oregano, 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

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Instructions

Pasta: Cook pasta in heavily salted water until al dente. Before draining the pasta, reserve one cup of the pasta water. Drain the pasta and set aside. Meanwhile:
Make Cutlets: Slice the chicken through the equator to create four fillets. Cover the fillets with plastic wrap and gently pound to tenderize using a meat mallet or the side of a can.
Chicken: Whisk the Chicken Spices together. Pat the chicken dry with paper towels, lightly drizzle with olive oil, and pat the spices over both sides. Let it rest while you prep the remaining ingredients (grate Parmesan, etc).
Cook Chicken: Heat 2 tablespoons of olive oil in a large braiser (3.5 Liter) or Dutch over medium-high heat until hot. Once very hot, cook the chicken for 4-5 minutes per side until golden and cooked to 160°F. Transfer to a cutting board and rest for at least 5 minutes before slicing or chopping; don’t wipe out the skillet.
Sauté Aromatics: Melt two tablespoons of butter in the chicken drippings over medium heat in the same skillet. Add the shallots and sauté for 3-4 minutes, until tender, scraping up any brown bits left from the chicken. Add the garlic and red pepper and cook for an additional 30 seconds. Sprinkle in the flour and cook while stirring for 1 minute (it will be thick).
Add Sauce Ingredients: Reduce the heat to low, then slowly whisk in the chicken broth and half-and-half, stirring until smooth. Stir in the chicken bouillon and spices. Increase the heat and simmer until thickened, stirring often.
Add Parmesan: Reduce the heat to low and stir in the Parmesan cheese, a handful at a time, until it is melted.
Add Chicken and Pasta: Stir in the pasta and chicken, or top the pasta with the chicken. If needed, add some of the reserved pasta water a little at a time to reach the desired consistency. Season with additional salt and pepper to taste (we like freshly cracked salt). We also love a squeeze of lemon over the chicken. Garnish with fresh parsley if desired.