Description
A creamy, comforting one-pot garlic Parmesan chicken pasta that’s quick to make and full of rich flavors. Tender pan-fried chicken combined with al dente spaghetti simmered in a savory garlic broth, finished with heavy cream, Parmesan cheese, and fresh parsley for an easy weeknight dinner.
Ingredients
Chicken
- 1 lb (450g) chicken tenders (or 2 large chicken breasts)
- Salt and freshly ground black pepper, to season chicken
Cooking fats and broth
- 1 tbsp butter
- 1 tbsp olive oil
- ¼ cup (60ml) chicken broth
- 3 cups (750ml) chicken broth
- 1 tsp salt
Flavorings and pasta
- 6 garlic cloves, minced
- 9 oz (250g) spaghetti or other dry pasta
- ¾ cup (180ml) heavy cream (double cream)
- ¾ cup + 2 tbsp (85g) freshly grated Parmesan cheese
- 2 tbsp chopped flat leaf parsley
- Salt and pepper, to season as needed
Instructions
- Season the chicken: Pat the chicken dry with paper towels and season generously with salt and freshly ground black pepper. If using large chicken breasts, butterfly them so they cook evenly.
- Pan-fry the chicken: Heat the butter and olive oil in a large pan over medium-high heat. Add the chicken and fry for 2–3 minutes per side until nicely browned and cooked through. Remove the chicken from the pan and set aside to rest for a few minutes.
- Deglaze the pan: Pour ¼ cup chicken broth into the hot pan and use a wooden spoon to scrape up any browned bits stuck to the bottom. Cook over high heat until the broth evaporates and the liquid is reduced.
- Sauté garlic: Lower heat to medium and add the minced garlic to the pan. Stir for 1–2 minutes until fragrant but not burnt. Add a splash more chicken broth if the pan is too hot to prevent burning.
- Add broth, salt, and pasta: Pour in 3 cups of chicken broth and 1 tsp salt. Turn up heat and bring to a simmer. Add the spaghetti, pushing it down as it softens until fully submerged in the broth.
- Cook pasta: Simmer the pasta for about 12 minutes or according to package instructions until al dente. Stir occasionally to prevent sticking and add hot water if the liquid dries out during cooking.
- Slice chicken and finish: Slice the rested chicken breasts into strips. Stir in the heavy cream and grated Parmesan cheese until the cheese melts and the sauce is creamy. Add the chicken strips and chopped parsley, then adjust seasoning with salt and pepper to taste.
- Serve: Dish out the creamy garlic Parmesan chicken pasta and garnish with a sprinkle of extra Parmesan cheese. Enjoy immediately!
Notes
- Butterflying large chicken breasts helps them cook evenly and quickly.
- If you don’t have chicken tenders, large breasts can be used but should be cut or butterflied for even cooking.
- Use freshly grated Parmesan cheese for best flavor and melting texture.
- If the pasta broth reduces too quickly, topping up with hot water ensures the noodles cook properly.
- This recipe can be adapted with gluten-free pasta to suit dietary needs.