Garlic Parmesan Chicken (Print)
Creamy chicken smothered in parmesan garlic sauce, served over steamy spiral pasta. Ready to eat in half an hour.
# Ingredients:
→ Cheese
01 -
150 g Parmesan, shredded fresh
→ Liquids & Dairy
02 -
300 ml heavy cream
03 -
240 ml chicken stock
→ Spices and Aromatics
04 -
2 tbsp flat-leaf parsley, chopped
05 -
Salt and ground black pepper, to taste
06 -
4 cloves garlic, peeled and minced
→ Fat
07 -
1 tbsp olive oil
08 -
3 tbsp butter
→ Pasta
09 -
340 g spiral-shaped pasta (like cavatappi, rotini or fusilli)
→ Chicken
10 -
4 skinless chicken breasts or about 560 g boneless chicken thighs
# Steps:
01 -
Sprinkle over the parsley, grab a plate, and dig in while it’s hot.
02 -
Slice the chicken up and toss it back into the pan. Add cooked noodles and stir gently so the cheese sauce covers everything. If it’s too thick, pour in a splash of the pasta water until you like the feel.
03 -
While the sauce is bubbling, let the pasta cook in a big pot of salted water for 8 to 10 minutes till just tender. Save a cup of that water then drain the noodles.
04 -
Pour in chicken stock and use a spoon to get up anything stuck to the pan. Add cream and let it simmer for 3–4 minutes. Slowly sprinkle in the Parmesan, stirring until the sauce gets smooth and creamy. Give it a taste and add salt and pepper if you want.
05 -
Turn the heat to medium. Let the last 2 tbsp butter melt in the pan, then toss in the garlic. Let it sizzle for about half a minute till it starts to smell good.
06 -
Heat up olive oil and 1 tbsp butter in a big skillet over medium-high. Drop in the chicken and brown both sides for 5–6 minutes each—chicken should be cooked through (aim for 74°C inside). Set the chicken aside to rest.
07 -
Dry off chicken with some paper towel, then shake over plenty of salt and pepper on both sides.
# Notes:
01 -
If you want it extra creamy, just add some more of the pasta cooking water and mix.