Description
This Chicken Garlic Parmesan Pasta is a flavorful and comforting dish featuring tender pan-seared chicken cutlets, al dente penne pasta, and a rich, creamy garlic Parmesan sauce. Bursting with herbs and a touch of heat from red pepper flakes, this recipe brings together easy-to-find ingredients into a satisfying meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken
- 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
- 16 oz penne pasta
Sauce
- 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 tablespoon cornstarch or evaporated milk mixed with 2 teaspoons 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 the pasta: Bring a large pot of heavily salted water to a boil and cook the penne until al dente. Before draining, reserve one cup of pasta water. Drain the pasta and set aside.
- Prepare chicken cutlets: Slice chicken breasts horizontally through the middle to create four fillets. Place fillets between plastic wrap and gently pound with a meat mallet or the side of a can to tenderize.
- Season the chicken: In a small bowl, whisk together salt, pepper, onion powder, garlic powder, and paprika. Pat the chicken dry and lightly drizzle with olive oil. Coat both sides of the fillets evenly with the spice mixture. Let rest while preparing other ingredients.
- Cook the chicken: Heat 2 tablespoons olive oil in a large Dutch oven or braiser over medium-high heat until hot. Add chicken and cook 4-5 minutes per side until golden and cooked through (internal temperature 160°F). Remove and set aside on a cutting board to rest for 5 minutes. Do not wipe out the pan.
- Sauté aromatics: Reduce heat to medium and melt 2 tablespoons butter in the same skillet with chicken drippings. Add chopped shallots and sauté for 3-4 minutes until tender, scraping up browned bits. Add minced garlic and red pepper flakes, cooking an additional 30 seconds.
- Make the sauce base: Sprinkle flour over aromatics and cook while stirring continuously for 1 minute until thickened.
- Add liquids and seasonings: Slowly whisk in chicken broth and half-and-half over low heat until combined and smooth. Stir in chicken bouillon powder, dried parsley, basil, oregano, salt, and pepper. Increase heat slightly and simmer until sauce thickens, stirring often.
- Incorporate Parmesan cheese: Lower heat to low and gradually stir in Parmesan cheese a handful at a time, stirring until melted and sauce is creamy.
- Combine pasta and chicken: Stir the cooked pasta into the sauce. Slice or chop the rested chicken and add on top or mix into the pasta. Add reserved pasta water a little at a time if needed to adjust sauce consistency. Taste and season with additional salt and pepper as desired.
- Garnish and serve: Optional: squeeze fresh lemon juice over the chicken and garnish with chopped fresh parsley before serving warm.
Notes
- This recipe balances rich flavors from Parmesan and butter with aromatic herbs and a touch of heat from red pepper flakes for a well-rounded taste.
- Use freshly grated Parmesan cheese for the best melting and flavor results.
- Reserving pasta water helps adjust the sauce consistency without thinning out flavor.
- You can substitute half-and-half with milk mixed with cornstarch if a lighter sauce is preferred.
- Slice the chicken evenly and pound gently to ensure quick, even cooking without toughness.
- Serving with a squeeze of fresh lemon juice brightens the rich sauce beautifully.
- For a low sodium version, reduce added salt and use unsalted butter and low sodium broth.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 90 mg
