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garlic parmesan chicken pasta recipe - Garlic Parmesan Chicken Pasta served in a white bowl overhead view
Chloe

Garlic Parmesan Chicken Pasta

garlic parmesan chicken pasta recipe made easy at home. A luscious, creamy, garlic-kissed pasta loaded with juicy pan-seared chicken and nutty Parmesan – the
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 620
Ingredients Method

Ingredients
  

For the Chicken
  • 2 boneless skinless chicken breasts (about 1 lb) sliced in half horizontally into 4 thin cutlets
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
For the Pasta and Sauce
  • 8 oz penne pasta (or other short shape)
  • 4 tablespoons unsalted butter divided
  • 6 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 1/2 cups freshly grated Parmesan cheese divided
  • 1/4 teaspoon red pepper flakes optional
  • to taste salt and black pepper
  • 2 tablespoons chopped fresh parsley for garnish

Method
 

  1. Pat chicken cutlets dry. Mix salt, pepper, and garlic powder and season both sides of the chicken.
  2. Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 3-4 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate and cover loosely with foil.
  4. In the same skillet, reduce heat to medium. Add 2 tablespoons butter and the minced garlic. Sauté 30-60 seconds until fragrant, scraping up any browned bits from the chicken.
  5. Sprinkle flour over the garlic butter and whisk continuously for 1 minute to cook out the raw flour taste.
  6. Slowly pour in heavy cream and milk while whisking. Add red pepper flakes if using. Bring to a gentle simmer, whisking often, until thickened, about 3-4 minutes.
  7. Remove skillet from heat. Stir in 1¼ cups Parmesan, remaining 2 tablespoons butter, and salt and pepper to taste. If sauce is too thick, thin with reserved pasta water a splash at a time.
  8. Add drained pasta to the sauce and toss to coat. Slice seared chicken into strips. Divide pasta into bowls, top with chicken slices, and garnish with remaining Parmesan and fresh parsley. Serve immediately.