Garlic Parmesan Chicken and Pasta
A delicious and creamy Garlic Parmesan Chicken and Pasta dish that's easy to make on the stovetop!
Equipment
- Cutting board
- Knife
- Small bowl
- large pan with lid
- Tongs
- Spatula
Ingredients
- 1 lb boneless, skinless chicken breast butterflied or beaten down to about 1/2 inch thickness
- 1 tbsp avocado oil or olive oil
- 1 tbsp Italian seasoning
- ½ tsp paprika
- salt & pepper to taste
- 1 tbsp avocado oil or olive oil
- 1 tbsp unsalted butter
- ½ jumbo yellow onion diced (about 1 cup, 150g)
- 4-6 large cloves garlic minced (about 20g)
- 8 oz dry penne pasta (normal, gluten free or protein pasta)
- 2 cups chicken broth
- 1 cup finely grated parmesan cheese
- ½ cup heavy cream
- 2 tbsp chopped parsley
Instructions
- Start by boiling chicken broth in a pot and adding your penne. Give it a gentle stir and let it simmer until the pasta's cooked just right—al dente. This adds flavor, making everything more savory. Avoid overcooking the pasta to ensure it stays firm later.
- In a large skillet, heat some avocado oil over medium heat. Add the butterflied chicken seasoned with Italian seasoning, paprika, salt, and pepper. Cook until golden brown, smelling fantastic and looking crispy on the outside. If you overcrowd the pan, the chicken will not brown properly.
- Remove the chicken and toss in diced onions and minced garlic to the same skillet. Sauté until the onions are sweet and translucent, about five minutes. This fragrant mix adds a nice depth to your dish. Watch closely—garlic can burn easily if you leave it unattended.
- Return the chicken to the skillet and pour in the cooked pasta along with some of that savory chicken broth. Stir in the heavy cream and parmesan until everything is well-coated and a little bubbly. The sauce should feel creamy and luxurious. Be careful not to let the sauce boil too vigorously; otherwise, it might separate.
- Once the sauce is ready, sprinkle chopped parsley on top for a fresh touch. It should look bright and inviting. Serve right away to enjoy the creamy goodness while it is hot!
Notes
Store in an airtight container in the fridge and let it cool completely before sealing.
Use a stainless steel pan for best results. Butterfly or beat down the chicken to 1/2 inch thick for quicker cooking. Cook the pasta in chicken broth for more flavor. Ensure the pasta is submerged in broth during cooking. Add dairy products after turning off the heat to prevent curdling.