Garlic Parmesan Chicken Pasta

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 649cal

Author: Ashley Fehr

This Garlic Parmesan Chicken Pasta has tender chicken breast in a rich garlic cream sauce and perfectly al dente pasta for a delicious dish! Ready in 40 minutes.

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Ingredients

Chicken

2 boneless, skinless chicken breasts (about 1 lb)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
1 tablespoon oil

Garlic Parmesan Cream Sauce

2 tablespoons butter
3-4 cloves garlic (minced)
½ teaspoon salt
⅛ teaspoon black pepper
2 tablespoons flour
1½ cups heavy cream
1 cup low sodium chicken broth
¼ cup shredded Parmesan cheese

Pasta

¾ lb pasta (any kind, uncooked) about 340 grams
fresh chopped parsley and cracked black pepper for garnish

Instructions

Chicken

Place chicken breasts on a cutting board, cover with plastic wrap and use a heavy rolling pan or small pan to flatten slightly.
Combine salt, pepper, garlic powder and paprika and sprinkle over chicken.
Heat a large skillet over medium-high heat and add the oil.
When the oil is hot, add the chicken and sear for 3-4 minutes per side until golden. Remove from pan and cover to keep warm.

Garlic Parmesan Cream Sauce

Add the butter, garlic, ½ teaspoon salt and ⅛ teaspoon pepper to the pan and cook for 1 minute.
Stir in the flour until no white remains.
Whisk in cream and broth until smooth, then add the chicken back in to the pan. Cover but leave a small gap for steam to escape. Reduce heat to medium-low and simmer for 8-10 minutes until sauce has thickened slightly and chicken is cooked through to at least 165 degrees F.
When chicken is cooked through, remove from the pan and slice. Stir the Parmesan into the sauce, then serve with pasta and chicken.

Pasta

Meanwhile, bring a large pot of water to a boil and salt well. Add pasta to the boiling water and cook until al dente. Drain and serve with the chicken and sauce.

Video

Notes

Ingredients and Substitutions:

chicken breasts: boneless, skinless chicken thighs also work well in this recipe, as well as cooked Italian sausage or bacon.
seasoning: feel free to mix up the seasonings to your tastes, or choose an all-purpose seasoning blend to cut down on dirty measuring spoons. Cajun seasoning works great if you like a kick!
flour: you can make this recipe without the flour by mixing in 1 tablespoon of corn starch with the cream before adding it to the pan.
cream: I only recommend heavy cream for cooking recipes because it can withstand high temperatures and longer cook times without curdling. This can be made with lighter cream, but you may need to add more flour to thicken.

Can I make it a one pot recipe?

The pasta is not intended to cook in the sauce in this recipe, but this recipe is inspired by my Garlic Parmesan Orzo recipe, which you can always add chicken to if you want.

Nutrition