Parmesan Chicken Pasta
Parmesan Chicken Pasta
Introduction
Get ready for a new family favorite! This Parmesan Chicken Pasta is the epitome of comfort food, blending tender, seasoned chicken with al dente pasta enveloped in a rich, creamy Parmesan sauce. It’s surprisingly simple to make, yet tastes like something from your favorite Italian restaurant. Perfect for a cozy weeknight dinner or when you want to impress without the fuss. Let's get cooking!
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 12 oz penne or fettuccine pasta
- 2 tbsp olive oil, divided
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp dried Italian seasoning
- 1/2 tsp red pepper flakes (optional, for a hint of heat)
- 3/4 cup chicken broth
- 1 1/2 cups heavy cream (or half-and-half for a lighter sauce)
- 1 cup freshly grated Parmesan cheese, plus more for garnish
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- Cook the pasta according to package directions in salted water until al dente. Reserve 1 cup of the pasta cooking water before draining.
- While the pasta cooks, season the chicken cubes generously with salt, black pepper, and 1/2 tsp of the Italian seasoning.
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Add the remaining 1 tablespoon of olive oil to the same skillet over medium heat. Add the diced onion and cook until softened, about 3-5 minutes. Stir in the minced garlic, remaining 1/2 tsp Italian seasoning, and red pepper flakes (if using), and cook for another minute until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it reduce slightly, about 2 minutes.
- Reduce the heat to low and stir in the heavy cream. Bring the sauce to a gentle simmer, then gradually add the grated Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth and thickened.
- Return the cooked chicken to the skillet with the sauce. Add the drained pasta and toss to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta cooking water until it reaches your desired consistency.
- Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with fresh chopped parsley and extra Parmesan cheese.
Pro Tips & Notes
- Fresh Parmesan is Key: While pre-grated Parmesan is convenient, freshly grated Parmesan melts smoother and tastes infinitely better in sauces. It makes a significant difference in the final flavor and texture.
- Don't Forget Pasta Water: Reserving some of that starchy pasta water is a pro tip! It's your secret weapon for thinning out the sauce if it becomes too thick, helping it cling beautifully to the pasta.
- Customize Your Protein: While chicken breasts are classic, boneless, skinless chicken thighs can also be used for an even more tender and flavorful result.
- Add Vegetables: Feel free to add your favorite vegetables! Sautéed mushrooms, spinach (stir in at the end until wilted), or sun-dried tomatoes are wonderful additions.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce if needed.
Nutrition Facts (per serving)
- Calories: 780 kcal
- Protein: 52g
- Fat: 42g
- Saturated Fat: 24g
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 3g
- Sodium: 650mg
Frequently Asked Questions
- Q: Can I use milk instead of heavy cream? A: You can, but the sauce will be significantly thinner and less rich. Whole milk or half-and-half will yield a lighter sauce, but heavy cream provides the best creamy texture.
- Q: What other types of pasta work well with this recipe? A: Fettuccine, spaghetti, linguine, or even rigatoni would be excellent choices. Choose a pasta shape that can hold onto the creamy sauce well.
- Q: Can I make this dish vegetarian? A: Absolutely! Omit the chicken and replace it with sautéed mushrooms, chickpeas, or roasted vegetables. Ensure to use vegetable broth instead of chicken broth.
- Q: My sauce is lumpy, what went wrong? A: Lumpy sauce can happen if the cheese is added to a sauce that's too hot, or if it's not stirred continuously. Ensure the heat is low when adding Parmesan and stir until fully melted and smooth.