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Homemade Parmesan Garlic Chicken with Pasta photo

Parmesan Garlic Chicken with Pasta

This Parmesan Garlic Chicken with Pasta is a creamy, flavorful dish that's perfect for any night!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the 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
For the Pasta:
  • 16 oz penne pasta
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 large shallot (chopped, about 1/2 cup)
  • 4-6 cloves garlic (minced)
  • 1/4 tsp 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)
  • 2 teaspoons chicken bouillon (powder, crushed cubes, or base)
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 cups freshly grated Parmesan cheese (packed, use micro grater)
  • Fresh parsley (for garnish, optional)
  • Fresh lemon juice (optional)

Equipment

  • Large pot
  • Skillet
  • Measuring cups and spoons
  • Microplane Grater
  • Wooden spoon
  • Chef’s Knife

Method
 

Instructions:
  1. Start by patting the chicken breasts dry with paper towels. This will help the seasonings stick better. In a small bowl, combine the salt, pepper, onion powder, garlic powder, and paprika. Rub this seasoning mixture all over the chicken breasts.
  2. In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta and set aside, reserving about 1 cup of the pasta water.
  3. In a large skillet, heat a drizzle of olive oil over medium-high heat. Once hot, add the seasoned chicken breasts. Cook for about 5-7 minutes on each side, or until they are golden brown and cooked through. Remove from the skillet and let rest for a few minutes before slicing.
  4. In the same skillet, add 2 tablespoons of olive oil and 2 tablespoons of unsalted butter. Once melted, add the chopped shallot and sauté until translucent, about 2-3 minutes. Then, add the minced garlic and red pepper flakes, stirring for an additional minute until fragrant.
  5. Sprinkle the flour over the shallot and garlic mixture, stirring continuously for about 1 minute. Gradually pour in the chicken broth, whisking to avoid lumps. Next, add the half and half (or your alternative) and chicken bouillon, followed by the dried parsley, basil, oregano, additional salt, and pepper. Bring to a gentle simmer.
  6. Once the sauce has thickened slightly, stir in the freshly grated Parmesan cheese until melted and creamy. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
  7. Add the cooked penne pasta to the sauce, tossing to coat. Slice the seared chicken breasts and place them on top of the pasta. Garnish with fresh parsley and a squeeze of lemon juice, if desired.
  8. Serve your Parmesan Garlic Chicken with Pasta immediately while it’s warm and creamy. Enjoy with a side salad or crusty bread for a complete meal.

Notes

  • For an extra kick, consider increasing the amount of red pepper flakes or adding a dash of your favorite hot sauce.
  • Feel free to substitute the chicken with shrimp or even tofu for a different protein option.
  • If you’re short on time, you can use pre-cooked chicken to speed up the process.