Garlic Parmesan Pasta (Print)
Cheesy creamy penne packed with golden chicken, garlic, and lots of parmesan—super quick, made all together in just one pan.
# Ingredients:
→ Chicken Prep
01 -
1 tablespoon of olive or avocado oil
02 -
450g chicken breast, no skin or bones, pounded thin—about 1.25 cm thick
03 -
1 tablespoon of classic Italian seasoning blends
04 -
Half a teaspoon of paprika
05 -
Salt to your liking
06 -
Cracked black pepper, however much you like
→ Pasta and Sauce
07 -
A spoonful of olive or avocado oil
08 -
1 tablespoon of unsalted butter
09 -
Half a large yellow onion, diced (aim for a cup)
10 -
4–6 big garlic cloves, chopped up
11 -
225g dry penne
12 -
480ml chicken stock
13 -
100g Parmesan, grated nice and fine
14 -
120ml thick cream
15 -
A couple tablespoons fresh parsley, chopped up
# Steps:
01 -
Spoon out onto plates and toss on extra parsley if you're up for it. Eat right away.
02 -
Cut up the chicken you rested into slim strips. Mix it into the pan with everything else and stir so it’s all combined.
03 -
Once heat is off, drop in the Parmesan, heavy cream, and parsley. Stir till cheese melts and the sauce starts to thicken a bit. Taste it—add salt and pepper if it needs it.
04 -
Pour in the chicken broth and scrape up everything stuck at the bottom of the pan. Once it starts to bubble a bit, add the penne. Stir so all the pasta gets covered. Put a lid on and cook till the pasta’s just right—about 10 minutes or so.
05 -
Drop the rest of the oil and the butter into the same pan over medium-low. Add your onion and a dash of salt, then stir it for around 3 minutes so it softens up. Toss in the garlic and keep it on for another minute.
06 -
Heat up a big pan at medium. Drizzle in the oil, lay down the seasoned chicken, and brown each side for 3–5 minutes (until it hits 74°C inside). Move it out and let it rest.
07 -
Mix salt, pepper, Italian seasoning, and paprika in a little bowl. Make sure the chicken is dry, then rub this mixture all over both sides.
# Notes:
01 -
Using finely grated Parmesan helps it melt smoothly and keeps the sauce from getting lumpy.