Garlic Parmesan Chicken Pasta
This Garlic Parmesan Chicken Pasta is creamy, garlicky, and packed with tender chicken and perfectly cooked penne. A comforting dinner that’s quick and irresistible!
Servings: 4 servings
Ingredients
- 2 pounds boneless, skinless chicken breast cut into thin cutlets
- 1/3 cup Italian style bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil plus more as needed
- 16 ounces penne pasta uncooked
- 6 tablespoons butter
- 4 cloves garlic pressed
- 2 tablespoons flour
- 2 cups heavy cream
- 1 cup chicken broth
- 1/4 cup grated Parmesan
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Chopped parsley for garnish
Instructions
Prepare the Chicken
- In a shallow bowl, combine the Italian style bread crumbs, grated Parmesan cheese, garlic powder, and salt. Coat each chicken cutlet in this mixture, pressing lightly to ensure the breading sticks well.
Cook the Chicken
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the breaded chicken cutlets in a single layer. Cook for about 4-5 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Boil the Pasta
- In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside, reserving about a cup of the pasta water.
Make the Garlic Cream Sauce
- In the same skillet used for the chicken, melt the butter over medium heat. Add the pressed garlic and sauté for about 30 seconds, or until fragrant. Stir in the flour and cook for another minute, stirring constantly.
- Slowly whisk in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, allowing it to thicken slightly. Stir in the grated Parmesan, salt, and pepper. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
Combine Everything
- Add the cooked penne pasta to the skillet and toss to coat in the creamy sauce. Slice the cooked chicken cutlets and arrange them on top of the pasta. Garnish with chopped parsley for a fresh touch before serving.
Equipment
- Large Skillet
- Pot
- Measuring Cups and Spoons
- Spatula or tongs
- Knife and cutting board
Notes
- For a spicier kick, add red pepper flakes to the garlic cream sauce.
- Ensure the chicken cutlets are thin for even cooking and maximum flavor absorption.
- Feel free to add vegetables like spinach or sun-dried tomatoes for added nutrition and flavor.
- Save any leftover sauce to use as a dip or drizzle over grilled vegetables.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.