Creamy Garlic Parmesan Chicken Pasta
Indulge in a rich and velvety pasta experience with our Creamy Garlic Parmesan Chicken Pasta! This dish features tender, marinated chicken perfectly paired with a luscious garlic-infused sauce and a generous sprinkle of parmesan. Get ready to twirl your fork in this comforting bowl of goodness that’s sure to impress!
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)
Nutrition (per serving)
Calories
720
Protein
38g
Carbs
48g
Fat
42g
👨🍳 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
- ✓Pound chicken to 3/4-inch uniform thickness and cook for exactly 8-10 minutes because even thickness ensures the thickest part reaches 165°F simultaneously with thinner sections, preventing dry exterior while interior finishes.technique3/4-inch thickness, 8-10 minutes, 165°F internal temp
- ✓Toast the flour in butter for exactly 1 minute at medium heat before adding broth to create a roux with 3:1 fat-to-flour ratio; this gelatinizes starch granules and prevents lumping when liquid is added gradually.timing1 minute, 3:1 fat-to-flour ratio
- ✓Add cold heavy cream slowly while whisking vigorously to prevent the sauce from breaking; the 165°F sauce temperature will heat cream to 140°F gradually, allowing fat emulsion to stabilize rather than split.technique140-165°F temperature range
- ✓Use freshly grated Parmesan (not pre-shredded) and add it off-heat after removing the pan from the stove, whisking for 30 seconds; pre-shredded contains 2-4% cellulose anti-caking agent that prevents melting, while fresh cheese's calcium proteins emulsify at 130-140°F.ingredient130-140°F, 30 seconds off-heat, 2-4% cellulose in pre-shredded
- ✓Let chicken marinate for exactly 1 hour minimum because salt denatures muscle proteins (myosin) over 40-60 minutes, allowing them to retain 15% more moisture during cooking through osmotic absorption.timing1 hour minimum, 15% moisture retention
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Creamy Garlic Parmesan Chicken Pasta
Indulge in a rich and velvety pasta experience with our Creamy Garlic Parmesan Chicken Pasta! This dish features tender, marinated chicken perfectly paired with a luscious garlic-infused sauce and a generous sprinkle of parmesan. Get ready to twirl your fork in this comforting bowl of goodness that’s sure to impress!
📝 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)
Nutrition (per serving)
Calories
720
Protein
38g
Carbs
48g
Fat
42g
👨🍳 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
- ✓Pound chicken to 3/4-inch uniform thickness and cook for exactly 8-10 minutes because even thickness ensures the thickest part reaches 165°F simultaneously with thinner sections, preventing dry exterior while interior finishes.technique3/4-inch thickness, 8-10 minutes, 165°F internal temp
- ✓Toast the flour in butter for exactly 1 minute at medium heat before adding broth to create a roux with 3:1 fat-to-flour ratio; this gelatinizes starch granules and prevents lumping when liquid is added gradually.timing1 minute, 3:1 fat-to-flour ratio
- ✓Add cold heavy cream slowly while whisking vigorously to prevent the sauce from breaking; the 165°F sauce temperature will heat cream to 140°F gradually, allowing fat emulsion to stabilize rather than split.technique140-165°F temperature range
- ✓Use freshly grated Parmesan (not pre-shredded) and add it off-heat after removing the pan from the stove, whisking for 30 seconds; pre-shredded contains 2-4% cellulose anti-caking agent that prevents melting, while fresh cheese's calcium proteins emulsify at 130-140°F.ingredient130-140°F, 30 seconds off-heat, 2-4% cellulose in pre-shredded
- ✓Let chicken marinate for exactly 1 hour minimum because salt denatures muscle proteins (myosin) over 40-60 minutes, allowing them to retain 15% more moisture during cooking through osmotic absorption.timing1 hour minimum, 15% moisture retention