Garlic Parmesan Chicken Pasta (Print)
Creamy pasta dish featuring garlic, chicken, and parmesan cheese. Perfect for weeknights or special occasions.
# Ingredients:
→ Pasta
01 -
225 g penne pasta or any medium pasta shape
→ Chicken
02 -
450 g chicken breast, cut into 2.5 cm cubes
03 -
2 tablespoons olive oil
04 -
Salt, to taste
05 -
Black pepper, to taste
→ Sauce
06 -
4 tablespoons unsalted butter
07 -
5 cloves garlic, minced
08 -
240 ml heavy cream, room temperature
09 -
100 g parmesan cheese, freshly grated
10 -
0.5 teaspoon Italian seasoning, optional
11 -
0.25 teaspoon red pepper flakes, optional
→ Garnish
12 -
2 tablespoons fresh parsley, chopped
# Steps:
01 -
Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente. Reserve 120 ml of pasta cooking water before draining.
02 -
Cube the chicken breast, mince garlic cloves, freshly grate parmesan cheese, and chop parsley. Measure out all seasonings and dairy components.
03 -
Heat olive oil over medium-high in a large skillet. Season chicken with salt and pepper, then cook 4–5 minutes until golden and just cooked through. Transfer chicken pieces to a plate and set aside.
04 -
In the same skillet, melt butter over medium heat. Add minced garlic, sauté for 1 minute until aromatic. Pour in heavy cream, stirring to combine. Slowly incorporate parmesan cheese, stirring until melted and sauce is silky. Optionally, add Italian seasoning and red pepper flakes.
05 -
Add drained pasta and seared chicken to the sauce. Mix thoroughly to coat. If needed, add reserved pasta water gradually to achieve desired consistency. Simmer on low for 2–3 minutes to blend flavors.
06 -
Taste and adjust seasoning with additional salt or pepper if necessary. Finish with chopped parsley as garnish. Serve immediately while hot.
# Additional Notes:
01 -
Use freshly grated parmesan for the smoothest sauce and best flavor.
02 -
For a lighter alternative, substitute half of the heavy cream with whole milk.
03 -
Heat should remain moderate when adding cream to prevent curdling.