Parmigiano-Reggiano wheels age 24 months in Modena caves at 60°F—that's why pre-grated cheese tastes like cardboard.
Creamy Garlic Parmesan Chicken Pasta
Indulge in a bowl of pure comfort with our Creamy Garlic Parmesan Chicken Pasta! This mouthwatering dish features tender chicken bathed in a luscious garlic-infused cream sauce, enriched with savory parmesan cheese. Perfect for a quick weeknight dinner, it’s sure to become a family favorite in no time!
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, and 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 and 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 and 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 to eliminate the raw flour taste while preventing the butter from burning, as flour needs 160°F+ to denature its proteins and lose its chalky flavor.timing1 minute at 160°F+
- ✓Add chicken broth gradually in 3-4 additions while whisking constantly to prevent lumps, as starch granules need time to hydrate evenly and create a smooth emulsion.technique3-4 additions
- ✓Heat heavy cream to 140-160°F before adding to prevent the sauce from breaking, as cold dairy added to hot roux causes fat separation and curdling.ingredient140-160°F
- ✓Add Parmesan cheese off the heat and whisk vigorously to prevent seizing, as temperatures above 180°F cause the proteins to coagulate and create a grainy texture.techniqueBelow 180°F
- ✓Reserve 1 cup of starchy pasta water before draining to adjust sauce consistency, as the starch content (8-12%) acts as a natural emulsifier and thickener.technique1 cup, 8-12% starch
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Parmigiano-Reggiano wheels age 24 months in Modena caves at 60°F—that's why pre-grated cheese tastes like cardboard.
Creamy Garlic Parmesan Chicken Pasta
Indulge in a bowl of pure comfort with our Creamy Garlic Parmesan Chicken Pasta! This mouthwatering dish features tender chicken bathed in a luscious garlic-infused cream sauce, enriched with savory parmesan cheese. Perfect for a quick weeknight dinner, it’s sure to become a family favorite in no time!
📝 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, and 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 and 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 and 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 to eliminate the raw flour taste while preventing the butter from burning, as flour needs 160°F+ to denature its proteins and lose its chalky flavor.timing1 minute at 160°F+
- ✓Add chicken broth gradually in 3-4 additions while whisking constantly to prevent lumps, as starch granules need time to hydrate evenly and create a smooth emulsion.technique3-4 additions
- ✓Heat heavy cream to 140-160°F before adding to prevent the sauce from breaking, as cold dairy added to hot roux causes fat separation and curdling.ingredient140-160°F
- ✓Add Parmesan cheese off the heat and whisk vigorously to prevent seizing, as temperatures above 180°F cause the proteins to coagulate and create a grainy texture.techniqueBelow 180°F
- ✓Reserve 1 cup of starchy pasta water before draining to adjust sauce consistency, as the starch content (8-12%) acts as a natural emulsifier and thickener.technique1 cup, 8-12% starch