The Best Chicken Parmesan Garlic Pasta
User Reviews
5
4 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
15 mins
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Servings
3 people
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Calories
704 kcal
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Course
Main Course
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Cuisine
American
The Best Chicken Parmesan Garlic Pasta
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This recipe for chicken parmesan garlic pasta cooked is the best! One of the most delicious pasta recipes I know; easy and ready in less than 30 minutes.
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Ingredients
Chicken:
- ½ lb chicken breast 225 g/ 8 oz, boneless, skinless
- ¼ teaspoon salt or kosher salt, fine sea salt
- ⅛ teaspoon black pepper ground
- ½ teaspoon oregano
- 1 tablespoon olive oil
Pasta:
- 2 tablespoons butter Note 1
- 5-6 garlic cloves
- 2 cups chicken stock 500 ml, Note 2
- 1 cup milk 250 ml, whole
- ½ lb fettuccine 225 g/ 8 oz, Note 3
- 2 tablespoons cream cheese
- ½ cup parmesan freshly grated, 30 g/ 1 oz
- 2 tablespoons parsley fresh
- salt or kosher salt if required, fine sea salt
- black pepper freshly ground
Instructions
Chicken:
- Cut the breast into regular strips or bite-sized pieces. Toss them with salt, pepper, and oregano. ½ lb/ 225 g chicken breast + ¼ teaspoon salt + ⅛ teaspoon pepper + ½ teaspoon oregano
- Cook chicken: Heat the oil and cook the chicken for about 3 minutes until lightly browned on all sides. Remove from the pan and keep it warm. 1 tablespoon olive oil
- Sauté garlic: Melt the butter in the same pan. Add the garlic and sauté for another minute until fragrant and golden (not brown). 2 tablespoon butter + 5-6 garlic cloves
- Add chicken stock, milk, and fettuccine. Stir well to combine, and use a wooden spoon to separate the long pasta shapes (Note 4). Bring to a boil, cover the pot leaving a crack open, and turn the heat down to low. 2 cups/ 250 ml chicken stock + 1 cup/ 250 ml milk + ½ lb/ 225 g pasta
- Simmer for 6-8 minutes or until cooked al dente, stirring occasionally. Check the pasta repeatedly during the last few minutes; it should be cooked al dente and not too soft.
- Add: Turn off the heat and stir the Parmesan, cream cheese, and parsley. The residual heat will help the cheese melt. Add chicken and adjust the taste with salt and pepper (depending on the stock, you might not need salt). ½ cup/ 30 g Parmesan + 2 tablespoon cream cheese + 2 tablespoon parsley
- Leave to stand for 2-3 minutes, stir again and serve.
Notes
- Butter: Salted or unsalted butter; adjust the salt accordingly.
- Long pasta shapes: I had fettuccine, but spaghetti or other long pasta is excellent. Check the package instructions and adjust the cooking time accordingly. Always check that the pasta is cooked al dente.
- Stock: Homemade or store-bought chicken stock. Adjust the salt accordingly; some stocks are saltier than others.
- Separate pasta: If you leave them unattended at the beginning of the cooking time, they will stick to each other in a block of pasta. Use a wooden spoon or spatula, and separate them carefully without breaking them.
Nutrition Information
Show Details
Serving
1portion from 3
Calories
704kcal
(35%)
Carbohydrates
67g
(22%)
Protein
41g
(82%)
Fat
30g
(46%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.4g
(20%)
Cholesterol
168mg
(56%)
Sodium
929mg
(39%)
Potassium
830mg
(18%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
943IU
(19%)
Vitamin C
6mg
(7%)
Calcium
367mg
(37%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 704 kcal
% Daily Value*
| Serving | 1portion from 3 | |
| Calories | 704kcal | 35% |
| Carbohydrates | 67g | 22% |
| Protein | 41g | 82% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 168mg | 56% |
| Sodium | 929mg | 39% |
| Potassium | 830mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 943IU | 19% |
| Vitamin C | 6mg | 7% |
| Calcium | 367mg | 37% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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