Ingredients
Scale
Chicken:
- 2 large chicken breasts (boneless, skinless)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
Sauce:
- 2 tablespoons unsalted butter
- 5–6 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth (Halal-certified)
- 1 cup grated Parmesan cheese (freshly grated for best flavor)
- 1 tablespoon Italian seasoning
- Salt and pepper, to taste
- ½ teaspoon red pepper flakes (optional, for a spicy kick)
Pasta:
- 8 oz fettuccine, spaghetti, or penne pasta (your choice)
- Fresh parsley, chopped (for garnish)
- Extra grated Parmesan cheese (for topping)
Ingredient Highlights
- Chicken: Chicken breast is lean, easy to cook, and versatile. It takes on the flavor of the seasonings and sauce beautifully.
- Garlic: Fresh garlic provides a rich, savory base that infuses the sauce with irresistible flavor.
- Parmesan Cheese: Freshly grated Parmesan creates a smoother, creamier sauce than pre-grated cheese. It adds a nutty and slightly tangy flavor.
- Heavy Cream: This creates a rich, creamy texture that is essential for the sauce, making it silky smooth and indulgent.
- Italian Seasoning: A blend of dried herbs like basil, oregano, and thyme gives the sauce an extra depth of flavor.
- Chicken Broth: The broth adds flavor and helps thin out the cream, making the sauce silky but not too thick.
Instructions
Prepare the Chicken
- Season the Chicken: Start by seasoning the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper. Rub the seasonings into the chicken on both sides to ensure the flavors are evenly distributed.
- Cook the Chicken: Heat the olive oil over medium-high heat in a large skillet. Once hot, add the chicken breasts and cook for 6-7 minutes on each side, or until golden brown and fully cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set it aside on a plate. Let it rest for a few minutes before slicing it into strips or bite-sized pieces.
Cook the Pasta
- Cook the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about ½ cup of the pasta cooking water for the sauce. Set the cooked pasta aside.
Make the Sauce
- Sauté the Garlic: In the same skillet you used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Add the Cream and Chicken Broth: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer, allowing it to cook for 3-4 minutes, stirring occasionally. The sauce should start to thicken slightly.
- Add the Parmesan: Gradually stir in the grated Parmesan cheese, followed by the Italian seasoning. Continue stirring until the cheese melts completely and the sauce becomes creamy. Taste and adjust the seasoning with salt, pepper, and red pepper flakes (if using).
Combine the Pasta and Chicken
- Add the Pasta: Add the drained pasta to the skillet, tossing it in the creamy sauce to coat it evenly. If the sauce is too thick, you can add a bit of the reserved pasta water to loosen it up and reach your desired consistency.
- Add the Chicken: Add the cooked, sliced chicken into the skillet with the pasta and toss everything together until the chicken is well incorporated with the pasta and sauce.
Serve the Garlic Parmesan Chicken Pasta
- Garnish and Serve: Divide the pasta onto plates or bowls and garnish with freshly chopped parsley and extra Parmesan cheese. Serve immediately while hot.
- Prep Time: 10 minutes
Nutrition
- Serving Size: 4
- Calories: 550