Creamy Garlic Parmesan Chicken Pasta (Print Version)
# Ingredients:
→ For the Chicken
01 -
700 grams boneless, skinless chicken breasts
02 -
30 ml avocado oil or olive oil
03 -
10 ml Italian seasoning blend
04 -
5 ml paprika
05 -
Salt, to taste
06 -
Black pepper, to taste
→ For the Sauce and Pasta
07 -
30 grams unsalted butter
08 -
1 large yellow onion, diced
09 -
4 cloves fresh garlic, minced
10 -
450 grams penne pasta
11 -
950 ml chicken broth
12 -
100 grams finely grated Parmesan cheese
13 -
240 ml heavy cream
14 -
60 ml fresh parsley, chopped
# Instructions:
01 -
In a small bowl, combine the Italian seasoning blend, paprika, salt, and black pepper. Pat the chicken breasts dry with paper towels, then rub generously with the prepared spice mixture.
02 -
Heat a large skillet over medium heat. Add the avocado or olive oil. Once hot, sear the seasoned chicken breasts for 3 to 5 minutes per side, or until golden brown and cooked through to an internal temperature of 74°C (165°F). Remove the chicken from the skillet and set aside to rest.
03 -
Reduce the heat to medium-low. Add the unsalted butter and diced yellow onion to the same skillet, sautéing until the onion softens and becomes translucent, approximately 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
04 -
Pour in the chicken broth, scraping any browned bits from the bottom of the skillet. Add the dry penne pasta, stirring to ensure it is fully coated. Cover the skillet and cook for about 10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
05 -
Turn off the heat. Stir in the finely grated Parmesan cheese, heavy cream, and chopped fresh parsley until the sauce is smooth and slightly thickened. Taste the sauce and adjust the seasoning as needed.
06 -
Slice the rested chicken breasts into strips. Gently fold the sliced chicken into the creamy pasta. Serve immediately, garnished with extra Parmesan and fresh parsley if desired.
# Notes:
01 -
For a richer flavor, consider using boneless, skinless chicken thighs instead of breasts.
02 -
To make this dish gluten-free, substitute standard penne pasta with a gluten-free alternative and ensure your chicken broth is certified gluten-free.
03 -
For a lighter sauce, you may substitute half-and-half for heavy cream, but note that the sauce will have a thinner consistency.
04 -
Enhance the dish with additional vegetables such as spinach, sun-dried tomatoes, bell peppers, or roasted broccoli.
05 -
This dish can be prepared in advance. Store leftovers in the refrigerator and reheat with a splash of extra cream or broth to restore consistency.
06 -
While not ideal, leftovers can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat with additional cream or broth.
07 -
Garnish with extra Parmesan cheese and fresh parsley. Serve alongside crusty bread, a crisp green salad, or roasted vegetables.