Description
A creamy and flavorful Chicken Garlic Parmesan Pasta featuring tender chicken breast cutlets, al dente penne pasta, and a rich sauce made with garlic, shallots, Parmesan, and a touch of red pepper flakes. This comforting dish is garnished with fresh parsley and a squeeze of lemon for a bright finish.
Ingredients
Scale
Chicken + Spices
- 2 medium chicken breasts (approx. 20 ounces)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Olive oil for drizzling
Pasta and Sauce
- 16 oz. penne pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large shallot, chopped (about 1/2-3/4 cup)
- 4-6 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup flour
- 2 cups low-sodium chicken broth
- 2 cups half and half (or milk whisked with 1 tbsp cornstarch or evaporated milk mixed with 2 tsp cornstarch)
- 2 teaspoons chicken bouillon (powder, crushed cubes, or base)
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups (100g) freshly grated Parmesan cheese, packed (use micro grater)
- Fresh parsley for garnish, optional
- Fresh lemon juice, optional
Instructions
- Cook Pasta: Bring a large pot of heavily salted water to a boil. Cook the penne pasta until al dente according to package instructions. Reserve one cup of the pasta water, then drain the pasta and set aside.
- Prepare Chicken Cutlets: Slice each chicken breast horizontally to create four thin fillets. Cover the fillets with plastic wrap and gently pound with a meat mallet or the side of a can to tenderize evenly.
- Season Chicken: Combine salt, pepper, onion powder, garlic powder, and paprika in a small bowl. Pat the chicken dry and lightly drizzle with olive oil. Coat both sides of the chicken fillets evenly with the spice mix. Let them rest while you prepare other ingredients.
- Cook Chicken: Heat 2 tablespoons of olive oil in a large braiser or Dutch oven over medium-high heat until hot. Add the chicken fillets and cook for 4-5 minutes per side until golden brown and cooked through to an internal temperature of 160°F. Transfer cooked chicken to a cutting board and let rest for at least 5 minutes. Do not wipe out the skillet.
- Sauté Aromatics: Reduce the heat to medium and melt 2 tablespoons of butter in the chicken drippings. Add chopped shallots and sauté for 3-4 minutes until tender, scraping up the browned bits from the pan. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- Make Sauce Base: Sprinkle flour over the shallots and garlic, stir continuously for 1 minute to cook the flour and form a thick paste.
- Add Liquids and Simmer: Slowly whisk in the chicken broth and half and half, stirring until smooth and combined. Add chicken bouillon powder, dried parsley, basil, oregano, salt, and pepper. Increase heat and simmer until the sauce thickens, stirring frequently to prevent burning.
- Incorporate Parmesan: Reduce heat to low and gradually stir in the freshly grated Parmesan cheese a handful at a time, allowing it to melt and create a creamy cheese sauce.
- Combine Pasta and Chicken: Add the cooked pasta and sliced or chopped chicken into the sauce, stirring to combine. Add reserved pasta water in small increments if the sauce is too thick, until the desired consistency is reached. Adjust seasoning with salt and pepper to taste.
- Garnish and Serve: Optionally squeeze fresh lemon juice over the chicken for brightness and garnish with chopped fresh parsley. Serve warm.
Notes
- Use freshly grated Parmesan for the best flavor and smooth melting texture.
- If you prefer a lighter sauce, substitute half and half with milk mixed with cornstarch.
- Let the chicken rest after cooking to keep it juicy and tender when sliced.
- Reserve some pasta water to loosen the sauce if it becomes too thick.
- Add lemon juice last to brighten the flavors without curdling the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 95 mg
