Description
Garlic Parmesan Chicken and Pasta is a creamy, flavorful dish featuring tender chicken breasts cooked with Italian seasonings and paprika, served over perfectly al dente penne pasta simmered in a garlic-infused parmesan cream sauce. This recipe combines rich flavors with simple ingredients for an easy, satisfying dinner.
Ingredients
Scale
For the Chicken:
- 1 tbsp avocado oil or olive oil
- 1 lb boneless, skinless chicken breast butterflied or beaten down to about ½” thickness
- 1 tbsp italian seasoning
- ½ tsp paprika
- Salt & pepper to taste
For the Pasta:
- 1 tbsp avocado oil or olive oil
- 1 tbsp unsalted butter
- ½ jumbo yellow onion diced (1 cup)
- 4-6 large cloves garlic minced
- 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
- Prepare the Chicken: In a small bowl, mix together italian seasoning, paprika, salt, and pepper. Pat the chicken breasts dry and rub both sides with the seasoning mixture thoroughly.
- Cook the Chicken: Heat a large pan over medium heat and add 1 tbsp avocado oil. Add the seasoned chicken breasts and cook for 5 minutes per side, or until the internal temperature reaches 165°F. Remove from the pan and set aside to rest.
- Sauté Onions and Garlic: Reduce heat to medium-low. Add remaining avocado oil and butter to the pan. Add the diced onion and season with salt. Cook, stirring occasionally, for about 3 minutes or until the onion becomes tender and translucent. Add the minced garlic and cook for an additional 1 minute while stirring.
- Add Broth and Pasta: Deglaze the pan with chicken broth, scraping up any browned bits stuck to the bottom. Bring the broth to a light boil. Add the dry penne pasta ensuring it is submerged in the broth.
- Cook Pasta: Cover the pan and let the pasta cook for 10 minutes or until al dente, stirring occasionally to prevent sticking.
- Make the Sauce: Turn off the heat. Stir in the grated parmesan cheese, heavy cream, and chopped parsley until the cheese melts and the sauce thickens slightly. Adjust salt and pepper to taste.
- Combine and Serve: Slice the cooked chicken into strips. Add the chicken to the pasta and sauce mixture. Toss everything together gently. Serve immediately and enjoy.
Notes
- It’s best to freshly grate your own parmesan cheese instead of using pre-grated store-bought cheese for better melting and texture.
- Use the smallest holes on your grater to achieve finely grated parmesan that blends smoothly into the sauce.
- If parmesan clumps, try stirring it in slowly with the sauce over low heat to prevent clumping.
- You can substitute chicken broth with vegetable broth for a lighter version.
- For a dairy-free alternative, consider using a plant-based cream and dairy-free parmesan substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 110 mg
