Description

This Chicken Garlic Parmesan Pasta is a creamy, comforting dish that combines tender chicken breasts seasoned with a blend of spices, al dente penne pasta, and a rich garlic Parmesan sauce. Perfect for a satisfying dinner, this recipe features a luscious sauce made from scratch using shallots, garlic, chicken broth, half and half, and freshly grated Parmesan cheese, finished with fresh parsley and an optional squeeze of lemon for brightness.

Ingredients

Scale

Chicken + Spices

2 medium chicken breasts (approx. 20 ounces)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
Olive oil for drizzling

Pasta

16 oz. penne pasta
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large shallot, chopped (about 1/2-3/4 cup)
4-6 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 cup flour
2 cups low-sodium chicken broth
2 cups half and half (or milk whisked with 1 tbsp cornstarch or evaporated milk mixed with 2 tsp cornstarch)
2 teaspoons chicken bouillon (powder, crushed cubes, or base)
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups (100g) freshly grated Parmesan cheese, packed (use micro grater)
Fresh parsley for garnish (optional)
Fresh lemon juice (optional)

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Instructions

Cook Pasta: Bring a large pot of heavily salted water to a boil and cook the penne pasta until al dente. Before draining, reserve one cup of the pasta water. Drain the pasta and set aside.
Prepare Chicken Cutlets: Slice the chicken breasts through the equator to create four fillets. Cover the fillets with plastic wrap and gently pound them with a meat mallet or the side of a can to tenderize.
Season Chicken: Mix together the salt, pepper, onion powder, garlic powder, and paprika. Pat the chicken dry with paper towels, lightly drizzle with olive oil, and season all sides with the spice blend. Let the chicken rest while you prepare other ingredients like grating Parmesan.
Cook Chicken: Heat 2 tablespoons of olive oil in a large braiser or Dutch oven over medium-high heat until hot. Cook the chicken fillets for 4-5 minutes per side until golden and cooked through to 160°F internal temperature. Transfer to a cutting board and let rest for at least 5 minutes before slicing or chopping. Do not clean the pan.
Sauté Aromatics: In the same skillet, melt 2 tablespoons of butter in the chicken drippings over medium heat. Add the chopped shallots and sauté for 3-4 minutes until tender, scraping up browned bits. Add minced garlic and red pepper flakes and cook for 30 seconds more.
Make Roux and Sauce: Sprinkle the flour over the aromatics and cook, stirring constantly, for 1 minute until thickened. Reduce heat to low and slowly whisk in the chicken broth and half and half, stirring until smooth. Add chicken bouillon powder and dried herbs (parsley, basil, oregano), salt, and pepper. Increase heat and simmer the sauce until thickened, stirring frequently.
Add Parmesan Cheese: Lower heat to low and add the grated Parmesan a handful at a time, stirring until melted and sauce is creamy.
Combine Pasta and Chicken: Stir the cooked pasta and sliced chicken into the sauce. If needed, add reserved pasta water a little at a time to achieve the desired consistency. Adjust seasoning with salt and pepper to taste.
Garnish and Serve: Optionally, add a squeeze of fresh lemon juice over the chicken and garnish with fresh parsley. Serve warm and enjoy.

Notes

Use freshly grated Parmesan cheese for the best flavor and smooth melting.
If half and half is unavailable, use milk mixed with cornstarch to thicken the sauce as noted.
Do not skip resting the chicken after cooking to retain juiciness.
Reserve pasta water to loosen sauce if it thickens too much.
Adjust red pepper flakes to control spiciness based on your preference.
For a lower-fat option, use milk and reduce butter slightly.
Fresh lemon juice adds brightness but can be omitted if preferred.

Nutrition

Serving Size: 1 serving
Calories: 550 kcal
Sugar: 3 g
Sodium: 650 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 110 mg