One Pot Garlic Parmesan Chicken Pasta

Name: One Pot Garlic Parmesan Chicken Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving
Ingredients: 450 g (1 pound) chicken tenders; Salt and freshly ground pepper; 1 tbsp butter; 1 tbsp olive oil; 60 ml (1/4 cup) white wine; 6 garlic cloves; 750 ml (3 cups) chicken broth; 1 tsp salt; 250 g (9 oz) spaghetti; 180 ml (3/4 cup) cream; 85 g (1 cup) freshly grated Parmesan cheese; 2 tbsp chopped flat leaf parsley; salt and pepper

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Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4
Calories
702 kcal
Course
Main Course
Cuisine
American

One Pot Garlic Parmesan Chicken Pasta

Shawn Wheeler

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This delicious Garlic Parmesan Chicken Pasta is the perfect quick and easy dinner recipe. Tender chicken is a rich, creamy garlic and Parmesan sauce cooked with spaghetti all in one pan. Made with simple ingredients and ready in under 30 minutes, it's the perfect meal to satisfy your comfort food cravings.

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Ingredients

Servings

450 g (1 pound) chicken tenders or 2 large chicken breasts (see notes)
Salt and freshly ground pepper , to season chicken
1 tbsp butter
1 tbsp olive oil
60 ml (1/4 cup) white wine (can sub with chicken broth)
6 garlic cloves , minced
750 ml (3 cups) chicken broth
1 tsp salt
250 g (9 oz) spaghetti or other dry pasta
180 ml (3/4 cup) cream, heavy / double
85 g (1 cup) freshly grated Parmesan cheese
2 tbsp chopped flat leaf parsley
salt and pepper , to season, as needed

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Instructions

Pat the chicken dry and season with salt and freshly ground black pepper. If you are using large chicken breasts you will need to butterfly them first (see notes).
Heat the butter and olive oil in a large pan. Add the chicken and pan fry for 2–3 minutes per side, until nicely colored and cooked through. Take the chicken out of the pan and set aside to rest for a few minutes.
Add the white wine to the hot pan and use a wooden spoon to stir any browned bits stuck to the pan loose. Cook over high heat until the wine aroma dissipates and the liquid in the pan is reduced.
Reduce the heat to medium and add the minced garlic. Stir for a couple of minutes until fragrant. If the pan is too hot add a splash more wine – you don't want the garlic to burn.
Add the chicken broth and salt, increase the heat and bring to a simmer. Add the pasta, submerging it in the broth. If you are using spaghetti like I have you will need to wait for the noodles soften slightly so it fits into the pan.
Set a timer for 12 minutes, or however long the pack instructions suggest you cook the pasta for. Cook until the pasta is al dente, stirring once in a while so the pasta doesn't stick together or to the bottom of your pan. If the pan looks dry at any point you can add a little hot water to top it up.
Slice the chicken breasts into strips. Add the cream and grated Parmesan to the pasta and toss together so that the cheese melts. Stir in the chicken and chopped parsley and taste to see if you need to adjust the seasoning. Serve with a last little sprinkle of Parmesan. Deelish!

Equipments used:

Notes

HOW TO BUTTERFLY CHICKEN BREASTS: Lay the chicken flat on a cutting board and use a sharp knife to slice into the side of the breast without cutting all the way through. Open the chicken breast up and lay it flat. Cover with plastic wrap or parchment paper and using a rolling pin to pound it flat so that it cooks evenly.
WHAT PASTA SHOULD I USE? You can use any type of dry pasta you like, including gluten-free pasta. The pasta will release starch into the broth as it cooks making the sauce extra silky and delicious. Just make sure to stir the pasta as it cooks so it doesn't stick together or to the bottom of your pan. If the pan looks dry at any point you can add a little hot water to top it up.
VARIATIONS: Add some fresh baby spinach or frozen peas just before the end of cooking if you would like to mix things up a bit.
STORING AND REHEATING: Store leftovers in an airtight container in the refrigerator for up to three days. Make sure to add water to the pan when reheating to loosen the sauce – the pasta will absorb a lot of the liquid when stored.
ADDING COOKED PASTA: If you prefer you can cook the pasta separately then add it to the creamy garlic Parmesan sauce. Boil in salted water until al dente and reserve 250ml (1 cup) of the pasta water before draining. Cook the recipe until the garlic has been added (you will not need the broth) then stir in the cream and Parmesan off the heat. Add the pasta and as much of the pasta water as needed to loosen the sauce. Stir in the chicken and parsley and serve.
SERVING SUGGESTIONS: This is such a rich creamy dish – you got protein from the chicken, carbs from the pasta and fat from cream and Parmesan to keep you full and satisfied. You just need a simple green salad or some steamed vegetables for a complete meal, though my son is known to ask for garlic bread with his portion! A glass of dry white wine is the perfect pairing – you will have plenty left in the bottle even if you use some in the recipe.

Nutrition Information

Show Details

Calories 702kcal (35%) Carbohydrates 54g (18%) Protein 45g (90%) Fat 33g (51%) Saturated Fat 17g (85%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 0.1g Cholesterol 145mg (48%) Sodium 1152mg (48%) Potassium 820mg (23%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1122IU (22%) Vitamin C 6mg (7%) Calcium 321mg (32%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 702 kcal

% Daily Value*

Calories	702kcal	35%
Carbohydrates	54g	18%
Protein	45g	90%
Fat	33g	51%
Saturated Fat	17g	85%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Trans Fat	0.1g	5%
Cholesterol	145mg	48%
Sodium	1152mg	48%
Potassium	820mg	17%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	1122IU	22%
Vitamin C	6mg	7%
Calcium	321mg	32%
Iron	2mg	11%