Garlic Parmesan Chicken Pasta
Made with minimal ingredients and in under 30 minutes, this creamy parmesan garlic chicken pasta is an easy, one-pan dinner recipe featuring tender chicken, perfectly cooked pasta, and a creamy, flavorful sauce.
Servings: 4
Ingredients
- 1 pound boneless skinless chicken breasts or chicken thighs
- 2 teaspoons Italian seasoning *used in 2 steps
- kosher salt and pepper to taste
- 1 tablespoon extra virgin olive oil olive oil
- 1 large shallot diced
- 4-6 cloves garlic minced
- 2 cups low-sodium chicken broth
- 2 teaspoons Italian seasoning *used in 2 steps
- ¼ teaspoon crushed red pepper flakes optional
- ½ cup finely grated parmesan cheese
- 8 oz dry pasta penne, corkscrew, or trottole, etc.
- ½ cup heavy cream
- parsley for serving
Instructions
- Trim fat or grizzle off 1 pound boneless skinless chicken breasts or chicken thighs and then dice the chicken into 1-inch cubes. Sprinkle 2 teaspoons Italian seasoning, ½ teaspoon kosher salt, and a pinch of pepper over the chicken and toss to coat in seasonings.
- In a large, deep sauté pan that can be fitted with a lid, heat 1 tablespoon extra virgin olive oil olive oil over medium-high heat. Once heated, add in the chicken. Let the chicken cook for 2 minutes. Add in 1 large shallot (diced), and then continue to sauté, stirring often, until the shallots begin to soften and the chicken brown on all sides. ~2-3 minutes.
- Reduce heat to medium and add 4-6 cloves garlic minced and sauté for 30-60 seconds, just to to toast.
- Pour in 2 cups low-sodium chicken broth and deglaze the pan by scraping up all the browned bits on the bottom of the pan. Add ½-1 teaspoons kosher salt,2 teaspoons Italian seasoning, and ¼ teaspoon crushed red pepper flakes Allow the broth to come to a light boil. Once the broth begins to bubble, add 8 oz dry pasta, and stir to make sure that the pasta is submerged in the broth and spices are well combined.
- Cover the pan, lower the heat to medium-low, and cook for 10-13 minutes or until the pasta is almost al-dente, stirring every 2-3 minutes (remove the lid, quickly stir, and then place the lid back on the pan.
- Remove the lid, add ½ cup finely grated parmesan cheese and ½ cup heavy cream and stir until the parmesan is melted and the sauce has thickened slightly. Remove from the heat and taste and adjust salt and pepper as needed.
- Serve with freshly minced parsley if desired.
Notes
Use the Right Pan: Select a heavy-bottomed large sauté pan or large stock pan that can be fitted with a lid to cook the Garlic Parmesan chicken pasta.
For the Pasta: Select a shape of pasta that is curved or has ridges, so it will hold onto the creamy sauce. Corkscrew, Cavatappi, Trottle, or Penne pasta are all good options. If you want to select gluten-free pasta, use Barilla.
Cream: Heavy cream, half-and-half, and whole milk all work, but the heavy cream results in the most luxurious sauce.
Storage: Allow pasta to cool slightly and then transfer it to an airtight container. Store in the refrigerator for up 3 days. To reheat the pasta, place one serving in a heat-safe dish and add in a splash of chicken stock. Cover with a damp paper towel and microwave in 30-second intervals until warmed through.
Nutrition
Calories: 561kcal | Carbohydrates: 50g | Protein: 39g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 405mg | Potassium: 762mg | Fiber: 3g | Sugar: 3g | Vitamin A: 660IU | Vitamin C: 3mg | Calcium: 195mg | Iron: 2mg
