Creamy Chicken Garlic Parmesan Pasta
Indulge in a bowl of creamy chicken garlic Parmesan pasta that’s sure to tantalize your taste buds! This delightful dish combines tender, seasoned chicken with a luscious, garlicky sauce, all tossed with your favorite pasta for a satisfying meal. Ready in a flash, it’s perfect for any night when you crave comfort food with a gourmet twist!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- minced garlic
- onions
🥩Meat & Seafood(1)
- marinated chicken breast (454 g)
🥛Dairy & Eggs(2)
- butter (28 g)
- heavy cream (240 ml)
🫙Pantry Staples(2)
- thickening flour mixture (30 ml)
- brahmi pasta (227 g)
🧂Spices & Seasonings(1)
- salt
Nutrition (per serving)
Calories
612
Protein
34g
Carbs
52g
Fat
29g
👨🍳 Instructions
- 1
Cook the marinated chicken breast and set aside.
- 2
Deglaze the pan with butter and sauté minced garlic and diced onions until translucent.
- 3
Add heavy cream and the thickening flour mixture to the pan and let the sauce thicken.
- 4
Boil brahmi pasta in salted water until cooked.
💡 Pro Tips
- ✓Bloom your thickening flour in the butter for 1-2 minutes before adding cream to cook out the raw flour taste and allow starches to fully gelatinize, preventing a chalky mouthfeel.timing1-2 minutes
- ✓Add minced garlic after sautéing onions for only 30-45 seconds because garlic's volatile sulfur compounds burn rapidly above 300°F, turning bitter and overpowering the dish.timing30-45 seconds
- ✓Reserve 1 cup of starchy pasta cooking water and add it to your cream sauce in 2-3 tablespoon increments to adjust final sauce consistency; the starch (approximately 1-2% by weight) prevents separation and creates a silkier emulsion than cream alone.technique1-2% starch concentration
- ✓Maintain your cream sauce at 160-170°F after adding cream because temperatures above 180°F cause milk proteins to denature and curdle, breaking the emulsion and creating a grainy texture.technique160-170°F
- ✓Toss hot pasta with sauce immediately after draining (reserve water first) because the residual moisture on brahmi pasta's surface helps the sauce coat evenly through emulsification rather than sliding off cooled pasta.timingImmediately after draining
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Creamy Chicken Garlic Parmesan Pasta
Indulge in a bowl of creamy chicken garlic Parmesan pasta that’s sure to tantalize your taste buds! This delightful dish combines tender, seasoned chicken with a luscious, garlicky sauce, all tossed with your favorite pasta for a satisfying meal. Ready in a flash, it’s perfect for any night when you crave comfort food with a gourmet twist!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- minced garlic
- onions
🥩Meat & Seafood(1)
- marinated chicken breast (454 g)
🥛Dairy & Eggs(2)
- butter (28 g)
- heavy cream (240 ml)
🫙Pantry Staples(2)
- thickening flour mixture (30 ml)
- brahmi pasta (227 g)
🧂Spices & Seasonings(1)
- salt
Nutrition (per serving)
Calories
612
Protein
34g
Carbs
52g
Fat
29g
👨🍳 Instructions
- 1
Cook the marinated chicken breast and set aside.
- 2
Deglaze the pan with butter and sauté minced garlic and diced onions until translucent.
- 3
Add heavy cream and the thickening flour mixture to the pan and let the sauce thicken.
- 4
Boil brahmi pasta in salted water until cooked.
💡 Pro Tips
- ✓Bloom your thickening flour in the butter for 1-2 minutes before adding cream to cook out the raw flour taste and allow starches to fully gelatinize, preventing a chalky mouthfeel.timing1-2 minutes
- ✓Add minced garlic after sautéing onions for only 30-45 seconds because garlic's volatile sulfur compounds burn rapidly above 300°F, turning bitter and overpowering the dish.timing30-45 seconds
- ✓Reserve 1 cup of starchy pasta cooking water and add it to your cream sauce in 2-3 tablespoon increments to adjust final sauce consistency; the starch (approximately 1-2% by weight) prevents separation and creates a silkier emulsion than cream alone.technique1-2% starch concentration
- ✓Maintain your cream sauce at 160-170°F after adding cream because temperatures above 180°F cause milk proteins to denature and curdle, breaking the emulsion and creating a grainy texture.technique160-170°F
- ✓Toss hot pasta with sauce immediately after draining (reserve water first) because the residual moisture on brahmi pasta's surface helps the sauce coat evenly through emulsification rather than sliding off cooled pasta.timingImmediately after draining