Real Parmigiano-Reggiano ages 24+ months in Modena caves, explaining why grocery store 'parmesan' tastes like sawdust.
Creamy Garlic Parmesan Chicken Pasta
Indulge in this mouthwatering Creamy Garlic Parmesan Chicken Pasta that’s sure to become a weeknight favorite! Tender marinated chicken mingles with al dente pasta, all enveloped in a rich, cheesy garlic sauce that’s simply irresistible. Perfect for a cozy dinner, this dish combines flavor and comfort in every delicious bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 tbsp fresh garlic, minced (15 ml)
- 1 small yellow onion, finely chopped
- 1 tbsp dried parsley (15 ml)
🥩Meat & Seafood(2)
- 1 lb boneless chicken breast. (Pound the chicken slightly for even cooking) (454 g)
- 1 1/2 cup chicken broth or 1 cube chicken bouillon + 1 1/2 cup water (360 ml)chicken bouillon + water
🥛Dairy & Eggs(4)
- 1 tbsp butter (14 g)
- 2 tbsp clarified butter/ghee (28 g)ghee
- 1 1/2 cup unsweetened heavy whipping cream (360 ml)
- 1/2 cup Parmesan cheese, freshly grated (120 ml)
🫙Pantry Staples(3)
- 2 tbsp all purpose flour (30 ml)
- 2 tbsp oil ( for marinade ) (30 ml)
- 10 oz pasta of choice, boiled according to package instructions (284 g)
🧂Spices & Seasonings(8)
- 1 tsp black pepper (5 ml)
- 1/2 tsp black pepper (2.5 ml)
- 1 tbsp garlic powder (15 ml)
- 1 tsp garlic powder (5 ml)
- 1 tbsp Italian seasoning (15 ml)
- 1 tsp smoked paprika powder (5 ml)
- 1 tbsp smoked paprika powder (15 ml)
- Salt to taste
📦Other(1)
- 1 tsp red chili flakes (5 ml)
👨🍳 Instructions
- 1
Season the chicken with salt, pepper, garlic powder, smoked paprika powder. Drizzle oil and mix to coat evenly. Let it marinate for at least one hour.
- 2
Heat a pan on medium heat add clarified butter, once the butter is hot. Add the chicken and cook for 8 to 10 minutes flipping sides in between or until the chicken is cooked through and the internal temperature reaches 165°F. Remove the chicken from the pan, slice and set aside.
- 3
In the same pan add butter once the butter is melted. Add onions sauté for one minute until translucent. Add the garlic and sauté until fragrant for about 30 seconds. Then add the seasoning, salt, pepper, garlic powder, smoked paprika powder, red chili flakes and Italian seasoning. Mix everything together and add the flour.
- 4
Stir in the flour and cook for one minute. Gradually add the chicken broth and mix until the sauce thickens. Cook on medium heat for 2-4 minutes. Stir in the heavy whipping cream and whisk until the sauce thickens further. Add the freshly grated Parmesan cheese and parsley, mixing well.
- 5
Add in pasta and top it with sliced chicken. Mix everything together and top with more Parmesan cheese if desired. Enjoy!
💡 Pro Tips
- ✓Cook your flour roux for exactly 1 minute at medium heat to eliminate raw flour taste while avoiding browning, which would darken your cream sauce.timing1 minute
- ✓Add chicken broth gradually while whisking to prevent lumps - the starch granules in flour need to hydrate slowly to create a smooth emulsion.technique
- ✓Temper your heavy cream by adding it slowly to the hot roux base to prevent curdling, as rapid temperature changes cause milk proteins to coagulate.technique
- ✓Use freshly grated Parmesan instead of pre-shredded because fresh cheese melts at 130°F while pre-shredded contains anti-caking agents that prevent smooth melting.ingredient130°F melting point
- ✓Reserve 1 cup of starchy pasta water before draining - the starch content helps bind the cream sauce to pasta and prevents separation.technique1 cup pasta water
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Real Parmigiano-Reggiano ages 24+ months in Modena caves, explaining why grocery store 'parmesan' tastes like sawdust.
Creamy Garlic Parmesan Chicken Pasta
Indulge in this mouthwatering Creamy Garlic Parmesan Chicken Pasta that’s sure to become a weeknight favorite! Tender marinated chicken mingles with al dente pasta, all enveloped in a rich, cheesy garlic sauce that’s simply irresistible. Perfect for a cozy dinner, this dish combines flavor and comfort in every delicious bite!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 tbsp fresh garlic, minced (15 ml)
- 1 small yellow onion, finely chopped
- 1 tbsp dried parsley (15 ml)
🥩Meat & Seafood(2)
- 1 lb boneless chicken breast. (Pound the chicken slightly for even cooking) (454 g)
- 1 1/2 cup chicken broth or 1 cube chicken bouillon + 1 1/2 cup water (360 ml)chicken bouillon + water
🥛Dairy & Eggs(4)
- 1 tbsp butter (14 g)
- 2 tbsp clarified butter/ghee (28 g)ghee
- 1 1/2 cup unsweetened heavy whipping cream (360 ml)
- 1/2 cup Parmesan cheese, freshly grated (120 ml)
🫙Pantry Staples(3)
- 2 tbsp all purpose flour (30 ml)
- 2 tbsp oil ( for marinade ) (30 ml)
- 10 oz pasta of choice, boiled according to package instructions (284 g)
🧂Spices & Seasonings(8)
- 1 tsp black pepper (5 ml)
- 1/2 tsp black pepper (2.5 ml)
- 1 tbsp garlic powder (15 ml)
- 1 tsp garlic powder (5 ml)
- 1 tbsp Italian seasoning (15 ml)
- 1 tsp smoked paprika powder (5 ml)
- 1 tbsp smoked paprika powder (15 ml)
- Salt to taste
📦Other(1)
- 1 tsp red chili flakes (5 ml)
👨🍳 Instructions
- 1
Season the chicken with salt, pepper, garlic powder, smoked paprika powder. Drizzle oil and mix to coat evenly. Let it marinate for at least one hour.
- 2
Heat a pan on medium heat add clarified butter, once the butter is hot. Add the chicken and cook for 8 to 10 minutes flipping sides in between or until the chicken is cooked through and the internal temperature reaches 165°F. Remove the chicken from the pan, slice and set aside.
- 3
In the same pan add butter once the butter is melted. Add onions sauté for one minute until translucent. Add the garlic and sauté until fragrant for about 30 seconds. Then add the seasoning, salt, pepper, garlic powder, smoked paprika powder, red chili flakes and Italian seasoning. Mix everything together and add the flour.
- 4
Stir in the flour and cook for one minute. Gradually add the chicken broth and mix until the sauce thickens. Cook on medium heat for 2-4 minutes. Stir in the heavy whipping cream and whisk until the sauce thickens further. Add the freshly grated Parmesan cheese and parsley, mixing well.
- 5
Add in pasta and top it with sliced chicken. Mix everything together and top with more Parmesan cheese if desired. Enjoy!
💡 Pro Tips
- ✓Cook your flour roux for exactly 1 minute at medium heat to eliminate raw flour taste while avoiding browning, which would darken your cream sauce.timing1 minute
- ✓Add chicken broth gradually while whisking to prevent lumps - the starch granules in flour need to hydrate slowly to create a smooth emulsion.technique
- ✓Temper your heavy cream by adding it slowly to the hot roux base to prevent curdling, as rapid temperature changes cause milk proteins to coagulate.technique
- ✓Use freshly grated Parmesan instead of pre-shredded because fresh cheese melts at 130°F while pre-shredded contains anti-caking agents that prevent smooth melting.ingredient130°F melting point
- ✓Reserve 1 cup of starchy pasta water before draining - the starch content helps bind the cream sauce to pasta and prevents separation.technique1 cup pasta water