Garlic Parmesan Chicken Pasta
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6 people
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Calories
443 kcal
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Course
Main Course
Garlic Parmesan Chicken Pasta
Description
This recipe combines boneless, skinless chicken breast strips seasoned with lemon pepper seasoning and seared in olive oil until golden and cooked through. After removing the chicken, white wine deglazes the pan, lifting browned bits for extra flavor. Butter, fresh minced garlic, and flour are added to create a roux, which thickens the chicken broth and half and half base blended with dried herbs, Dijon mustard, Worcestershire sauce, and hot sauce for a subtle complexity. The tender thin spaghetti is cooked separately and then combined with the sauce and freshly grated Parmesan cheese to create a creamy coating. Finishing with fresh lemon juice adds a touch of acidity to balance the richness. The flavor enhancers and fresh garlic ensure a nuanced sauce that complements the seasoned chicken well.
This dish pairs nicely with garlic bread or a simple olive oil dip and can be stored refrigerated for up to three days or frozen for longer storage. Reheating gently, such as over a double boiler, helps maintain the sauce’s creamy texture without breaking it.
Ingredients
Sauce
- 1 ¼ cups chicken broth
- 1 cup half and half
- ½ chicken bouillon cube
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon hot sauce
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon basil
- ½ teaspoon parsley
Chicken/Pasta
- 1 tablespoon olive oil
- 1 lb. chicken breast boneless, skinless
- 1 ¼ teaspoons lemon pepper seasoning see notes
- ½ cup white wine see notes, dry
- 3 tablespoons butter
- 4 cloves garlic minced, fresh
- 3 tablespoons flour
- ½ lb. spaghetti thin
- ¾ cup Parmesan Cheese freshly grated
- 1 tablespoon lemon juice fresh
Instructions
- Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
- Cover the chicken with saran wrap and use a meat mallet to tenderize each side. Cut it into 2-inch strips and pat it dry. Sprinkle with lemon pepper seasoning and toss to coat.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden and cooked through, 3-4 minutes per side. Set aside.
- As you continue with the following steps, bring a large pot of water to a boil for the pasta. Once a boil is reached, stir in some salt. (I use ½ tablespoon Kosher salt.)
- Meanwhile, add the wine to the same skillet used to cook the chicken and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet, this will add more flavor to the sauce. Simmer until reduced by half, 3 to 4 minutes.
- Add the butter and garlic and cook for 1 minute. Add the flour and stir continuously for 2 minutes.
- Add the sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce heat to a simmer. Let it simmer uncovered while you cook the pasta to al dente according to package instructions.
- When the pasta is almost done, set the heat of the sauce to low and gradually stir in the Parmesan cheese.
- Drain the pasta and add it to the sauce along with the cooked chicken and toss to coat. Let the chicken heat through for 1 minute.
- Remove from the heat and add the lemon juice. Garnish with parsley and serve!
Notes
- Redmond Real Salt lemon pepper seasoning provides balanced flavor and includes sea salt; adjust amount if using stronger brands.
- Dry white wines such as Pinot Grigio, Chardonnay, or Sauvignon Blanc work well; chicken broth can replace wine if preferred.
- Fresh garlic cloves provide better flavor than pre-minced garlic for this recipe.
- Use freshly grated Parmesan cheese from a wedge for superior taste and melting quality compared to pre-grated options.
- Freshly squeezed lemon juice is preferred for brightness over bottled juice.
- The Worcestershire sauce, Dijon mustard, and hot sauce add subtle flavor depth without overpowering.
- Store leftovers in an airtight container; refrigerate up to 3 days or freeze up to 3 months.
- Reheat gently on the stovetop using a double boiler setup to preserve sauce texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 37g | 12% |
| Protein | 27g | 54% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 89mg | 30% |
| Sodium | 681mg | 28% |
| Potassium | 498mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 180mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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