Garlic Parmesan Chicken Pasta
User Reviews
4.2
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
698 kcal
-
Course
Main Course
-
Cuisine
Italian
Garlic Parmesan Chicken Pasta
Description
This Garlic Parmesan Chicken Pasta recipe centers on flattening chicken breasts for even cooking, seasoning them simply with salt and pepper, then searing in olive oil to develop a light crust. Pasta is cooked just shy of al dente, preserving texture for final assembly.
The sauce begins with butter and minced garlic sautéed briefly before deglazing with dry white wine, then incorporating broth and heavy cream. Freshly grated Parmesan melts into the mixture, thickening it while adding a savory depth. Parsley and black pepper bring herbal brightness and mild spice. The cooked chicken and pasta are combined with the sauce to coat every bite.
This pasta pairs well with a side salad or steamed vegetables and offers a filling meal suitable for weeknights or casual dinners.
Notes recommend dry white wine for flavor, but broth alone works as a substitute. Using freshly grated Parmesan improves sauce texture. Choosing heavy cream is important for sauce thickness, avoiding thinner creams that won't set properly.
Ingredients
For the chicken
- 2 chicken breast
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
For the pasta
- 12 oz pasta
- 1 tablespoon salt
For the sauce
- 2 tablespoons butter
- 6 cloves garlic minced
- ⅓ cup white wine see note 1, dry
- ½ cup broth low sodium ((see note 2))
- 1½ cup heavy cream (see note 3)
- 1¼ cup Parmesan Cheese see note 4, grated
- 3 tablespoons parsley finely chopped
- ½ teaspoon black pepper
- Parmesan Cheese garnish, extra
Instructions
To prepare the chicken
- Lay each chicken breast flat on a chopping board and pat them dry.2 chicken breasts
- Cover the chicken breast with parchment paper to protect the meat, and use a meat mallet (or a heavy pan) to bash the chicken to an even thickness.
- Repeat with the second chicken breast.
- Season with salt and pepper½ teaspoon salt½ teaspoon black pepper
Cook the pasta
- Bring a large pan of water to a boil. Add the salt and cook the pasta for 1 minute less than the packet instructions.1 tablespoon salt12 oz / 340 g pasta
- Once cooked, reserve 1½ cups of the pasta cooking liquid and drain the pasta.
While the pasta is cooking.
- Heat the olive oil in a heavy-based skillet over medium-high heat.1 tablespoon olive oil
- Add the chicken and cook for 2 minutes on each side, then transfer to a plate and keep covered.
- Reduce the heat to low, melt the butter in the same skillet, add the minced garlic, and cook for 30 seconds.2 tablespoons butter6 cloves garlic
- Pour in the wine and bring to a simmer. Cook for 2 minutes, then add the broth and simmer for 2 minutes.⅓ cup / 80 ml dry white wine½ cup / 120 ml broth
- Add the cream, then sprinkle over the parmesan. Stir until the parmesan has melted, then let the sauce simmer for 1 ½ minutes until it thickens slightly.1½ cup / 360 ml heavy cream1¼ cup / 80 g grated parmesan cheese
- Chop the cooked chicken into thin slices.
- Add the drained pasta to the sauce and ½ cup of the reserved cooking water.
- Stir the pasta gently until it's coated in the sauce, then add the chopped chicken (and any juices that have collected) and cook everything for 1 minute, tossing gently. Add more pasta cooking water if the sauce gets too thick.
- Add most of the parsley and the black pepper.3 tablespoons finely chopped parsley½ tsp black pepper
- Serve immediately, garnished with the remaining parsley and extra parmesan to taste. extra parmesan
Notes
- Substitute dry white wine with additional broth for a non-alcoholic version.
- Chicken broth is preferred for sauce, but vegetable broth is also fine.
- Use heavy cream or double cream to ensure sauce thickens properly; thinner creams won't yield the same result.
- Freshly grate Parmesan cheese for better melting and smoother sauce texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 698 kcal
% Daily Value*
| Calories | 698kcal | 35% |
| Carbohydrates | 73g | 24% |
| Protein | 48g | 96% |
| Fat | 55g | 85% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 217mg | 72% |
| Sodium | 838mg | 35% |
| Potassium | 836mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2076IU | 42% |
| Vitamin C | 7mg | 8% |
| Calcium | 384mg | 38% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
You'll Also Love
