Creamy Parmesan Chicken Pasta (Print Version)
# Ingredients:
→ Chicken Prep
01 -
1 lb chicken breasts (boneless, skinless), diced into small chunks
02 -
2 tbsp olive oil for cooking
03 -
2 tbsp of softened butter
04 -
3 cloves of garlic, minced finely
05 -
1 tsp of paprika powder
06 -
1/2 tsp of garlic powder or granules
07 -
Salt and black pepper, as much as you like
→ Pasta Mix
08 -
10 oz of any pasta (try penne, fettuccine, or something similar)
09 -
2 tablespoons butter
10 -
2 garlic cloves, chopped up
11 -
1 and 1/2 cups of heavy cream
12 -
Half a cup of freshly grated Parmesan
13 -
1/2 teaspoon of a blend of Italian herbs
14 -
Salt and freshly cracked pepper to taste
15 -
2 tbsp chopped parsley, plus more for topping later
# Instructions:
01 -
Boil a big pot of salted water. Once it's bubbling, throw in your pasta and let it cook to a tender-but-firm texture. Drain it (don’t rinse!) and set aside until needed.
02 -
Coat your chicken chunks in a blend of paprika, garlic powder, salt, and black pepper. Heat up olive oil in a big pan on medium heat. Cook the chicken for around 5-7 minutes, stirring now and then, until golden outside and fully cooked inside.
03 -
In the same pan with the hot chicken, toss in your butter and minced garlic. Mix it well so all the chicken is covered. Let it cook just long enough for the garlic to become super fragrant (1-2 minutes). Take the chicken out and set it to the side.
04 -
Still using that pan, throw in the rest of the butter and let it melt on medium heat. Stir in minced garlic to wake up the flavor. Slowly add the cream, scraping the brown bits at the bottom as you go. Let this gently bubble, then mix in the grated Parmesan and Italian herbs until it’s all melted together.
05 -
After 2-3 minutes of simmering, your sauce should thicken slightly. Take the cooked pasta, toss it right in the skillet, and mix until every noodle swims in that creamy goodness. Add the parsley and tweak the flavors with more salt and pepper if needed.
06 -
Dish out the creamy pasta onto your plates, and finish it off by adding the garlic-butter chicken on top. Garnish with a sprinkle of parsley and serve while everything is still hot and full of flavor.
# Notes:
01 -
Spicing it up? Sprinkle a little red pepper flakes into the sauce.
02 -
Swap the chicken for shrimp or tofu if you're feeling adventurous.
03 -
Grate fresh Parmesan right before cooking—pre-grated won't melt as nicely.