Parmesan Garlic Chicken Pasta
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Parmesan Garlic Chicken Pasta
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This creamy chicken pasta is a easy dinner for those busy nights
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Ingredients
Chicken Marinade
- 1 pound chicken breast halved, large, 453g
- ½ teaspoon salt sea salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon extra virgin olive oil
Pasta
- 12 ounces penne pasta 340g
Parmesan Sauce
- 3 tablespoons butter salted
- 1 onion minced, small
- 2 garlic minced, cloves
- ¼ cup dried tomato without oil, chopped, 13g
- 1 cup heavy cream 250ml
- 1 cup white wine 250ml
- ½ cup Parmesan Cheese grated, 45g
To garnish
- red pepper flakes chili
- parsley chopped
- Parmesan Cheese grated
Instructions
- Season chicken with salt, pepper, Italian seasoning and oil in a bowl. Set aside for 15 minutes.
- In the meantime, cook pasta by following the instructions on the packaging. Drain under cold water and set aside.
- Heat a large non-stick skillet on medium high heat. Sear chicken on one side for 2 minutes then flip to sear on the other side for another 2 minutes. Remove chicken and set aside on a plate.
- In the same skillet, melt butter then add onion and garlic. Cook until garlic is fragrant. Add dried tomato, heavy cream, white wine and parmesan. Stir all together. Allow the sauce to thicken. Don’t leave the skillet. Add pasta in the skillet. Combine all together.
- Add chicken back in the skillet. Cook for 1 minute.
- Remove from the stove. Garnish with chili flakes, parsley and parmesan cheese. Serve.
Notes
- Let the chicken marinate for at least 15 minutes to absorb the flavors.
- Keep an eye on the sauce as it thickens. You don’t want it to burn.
- Cook your pasta al dente. Remember, it’ll continue to cook a bit when you mix it with the sauce, so you don’t want it to get mushy.
- Get a good sear on the chicken. This locks in the juices and adds a lovely, flavorful crust.
- Don’t be shy with the Parmesan. A generous sprinkle on top before serving makes this dish even more irresistible.
- Store - Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show Details
Calories
885kcal
(44%)
Carbohydrates
73g
(24%)
Protein
42g
(84%)
Fat
42g
(65%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
13g
(65%)
Trans Fat
0.4g
(20%)
Cholesterol
173mg
(58%)
Sodium
753mg
(31%)
Potassium
897mg
(19%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
1.378IU
(0%)
Vitamin C
11mg
(12%)
Calcium
203mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 885 kcal
% Daily Value*
| Calories | 885kcal | 44% |
| Carbohydrates | 73g | 24% |
| Protein | 42g | 84% |
| Fat | 42g | 65% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 173mg | 58% |
| Sodium | 753mg | 31% |
| Potassium | 897mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1.378IU | 0% |
| Vitamin C | 11mg | 12% |
| Calcium | 203mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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