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Garlic Parmesan Pasta with Chicken

Garlic Parmesan Pasta with Chicken

This Garlic Parmesan Pasta with Chicken is a creamy, cheesy dish with bold garlic flavor, loved for cozy weeknight dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main
Cuisine Italian
Servings 8 servings
Calories 686 kcal

Equipment

  • Large nonstick skillet

Ingredients
  

  • 1.5 lbs Chicken Tenderloins or boneless skinless chicken thighs
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Oregano
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Kosher Salt
  • 0.5 teaspoon Black Pepper
  • 2 tablespoon Olive Oil

Garlic Parmesan Sauce

  • 2 tablespoon Salted Butter
  • 2 Shallots diced
  • 8 cloves Garlic diced
  • 4 sprigs Thyme Stems removed
  • 1 cup Dry White Wine
  • 2 tablespoon All Purpose Flour
  • 2 teaspoon Chicken Bouillon Paste
  • 2 cups Heavy Cream
  • 4 oz Cream Cheese
  • 1.5 cups Parmesan freshly grated
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Hot Sauce
  • 3 tablespoon Fresh Parsley chopped
  • 12 oz Pasta
  • Salt and Pepper to taste

Instructions
 

  • Pat chicken dry with paper towels and add to a large bowl. Add smoked paprika, oregano, garlic powder, onion powder, black pepper, and kosher salt. Mix together to ensure all of the chicken is coated in the seasonings.
  • Add olive oil to a large skillet over medium heat. Once the pan is nice and hot, add chicken and cook on both sides for about 5-7 minutes. Remove from the pan and cover with aluminum foil. Set aside.
  • To the same pan, add butter. Once fully melted, add shallots and cook for 4-5 minutes, until slightly softened and fragrant. Then add garlic and continue to cook for 2-3 minutes. Add thyme, and pour in white wine. Cook the wine for 5 minutes, then add all purpose flour and chicken bouillon paste. Whisk together until a thin paste forms, about 2-4 minutes, then pour in heavy cream, and add in cream cheese. Season with a sprinkle of salt and pepper and stir until cream cheese is melted into the sauce.
  • Cook the sauce on low heat for 5-7 minutes, until it thickens (should be the consistency of a thick alfredo sauce), then add in parmesan, lemon juice, hot sauce, and parsley. Taste for salt and pepper and season accordingly.
  • Boil a large pot of salted water to a boil. Add pasta and boil until al dente, according to package instructions. Reserve about 1 cup of the pasta water and drain.
  • If needed, add about ¼ cup of the reserved pasta water to the sauce to loosen it up a bit. Add more if needed per your personal preference.
  • Cut up the cooked chicken into bite-sized pieces and add to the sauce along with all of the juices, then add the drained pasta and toss everything together.

Notes

Pat the chicken dry before seasoning to achieve a golden, crispy sear. Save some pasta water to loosen the sauce if needed. Slice chicken after it rests for juiciness. Stir in cooked pasta immediately after draining for best sauce adherence.

Nutrition

Serving: 1servingCalories: 686kcalCarbohydrates: 40gProtein: 32gFat: 42gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 183mgSodium: 762mgPotassium: 482mgFiber: 2gSugar: 4gVitamin A: 1598IUVitamin C: 5mgCalcium: 314mgIron: 2mg
Keyword chicken, comfort food, creamy pasta, Garlic Parmesan Pasta, pasta, weeknight dinner
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