Garlic Parmesan Chicken Pasta
Garlic Parmesan Chicken Pasta
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast, cut in half
- 1 teaspoon roasted garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic and herb seasoning
- to taste salt
- 2 teaspoons olive oil
- 1 tablespoon avocado oil, for cooking
- 1 tablespoon unsalted butter, for cooking
- as needed chicken broth, for deglazing
For the Sauce and Pasta
- 14 ounces fettuccine pasta
- 1 1/2 cups heavy cream
- 6 tablespoons unsalted butter
- 1/4 cup pasta water, reserved from cooking pasta
- 7 garlic cloves, minced
- 1 shallot, minced
- 1 1/4 cups Parmesan cheese, grated, plus extra for serving
- 1 tablespoon fresh parsley, chopped, plus extra for garnish
- 1 1/2 teaspoons oregano
- 1 1/2 teaspoons roasted garlic powder
- 1 teaspoon red chili flakes, , plus extra for serving
- to taste salt
- to taste black pepper, , plus extra for serving
Instructions
- 1
In a large bowl, coat the chicken breast with 2 teaspoons of olive oil, 1 teaspoon roasted garlic powder, 1 teaspoon smoked paprika, 1 teaspoon oregano, 1 teaspoon Italian seasoning, 1 teaspoon garlic and herb seasoning, and salt to taste. Mix until evenly coated.
⏱️ 5 min
- 2
Cover the seasoned chicken and set aside to marinate for 30 minutes.
- 3
Preheat oven to a 'warm' setting (around 170-200°F). Heat a large skillet over medium-high heat. Add 1 tablespoon avocado oil and 1 tablespoon unsalted butter.
⏱️ 2 min
- 4
Sear the chicken for 5 minutes per side until a golden crust forms.
⏱️ 10 min
- 5
Deglaze the pan with a little chicken broth. Lower the heat to medium-low, cover the skillet, and simmer until the internal temperature of the chicken reaches 155°F.
⏱️ 8 min
- 6
Remove the chicken from the pan, cover it tightly in aluminum foil, and place it into the preheated warm oven to rest while you prepare the pasta and sauce.
00🌡️ 180
- 7
Bring a large pot of water to a rolling boil. Salt it heavily.
⏱️ 5 min
- 8
Add the fettuccine pasta to the boiling water and cook according to package instructions until al dente.
⏱️ 10 min
- 9
Before draining, reserve at least 1/4 cup of the pasta water. Then, drain the cooked pasta.
⏱️ 1 min
- 10
Using the same skillet from cooking the chicken (do not clean it), add 6 tablespoons of unsalted butter over medium heat.
⏱️ 1 min
- 11
Sauté the minced shallot for 1 to 2 minutes until it softens.
⏱️ 2 min
- 12
Add the 7 minced garlic cloves and cook until fragrant, about 30 seconds, being careful not to burn the garlic.
⏱️ 1 min
- 13
Season with 1 1/2 teaspoons oregano, 1 1/2 teaspoons roasted garlic powder, 1 teaspoon red chili flakes, salt, and black pepper. Mix until well combined and fragrant.
⏱️ 1 min
- 14
Pour in the 1 1/2 cups heavy cream and mix well. Simmer gently for 3 to 5 minutes until the sauce slightly thickens.
⏱️ 5 min
- 15
Lower the heat to low and stir in 1 1/4 cups grated Parmesan cheese and the 1/4 cup reserved pasta water. Mix until well combined and the cheese is melted into the sauce. Taste and adjust seasonings as needed.
⏱️ 2 min
- 16
Add the cooked fettuccine and 1 tablespoon freshly chopped parsley to the sauce, mixing until the pasta is well coated.
⏱️ 2 min
- 17
Stir in an additional 1/4 cup of Parmesan cheese until fully combined.
⏱️ 1 min
- 18
Remove the chicken from the oven and slice it. Serve the pasta in bowls, topping each serving with sliced chicken.
⏱️ 2 min
- 19
Garnish with extra chopped parsley, Parmesan cheese, cracked black pepper, or red chili flakes, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Parmesan Chicken Pasta
For the Chicken
- 1 1/2 pounds chicken breast, cut in half
- 1 teaspoon roasted garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic and herb seasoning
- to taste salt
- 2 teaspoons olive oil
- 1 tablespoon avocado oil, for cooking
- 1 tablespoon unsalted butter, for cooking
- as needed chicken broth, for deglazing
For the Sauce and Pasta
- 14 ounces fettuccine pasta
- 1 1/2 cups heavy cream
- 6 tablespoons unsalted butter
- 1/4 cup pasta water, reserved from cooking pasta
- 7 garlic cloves, minced
- 1 shallot, minced
- 1 1/4 cups Parmesan cheese, grated, plus extra for serving
- 1 tablespoon fresh parsley, chopped, plus extra for garnish
- 1 1/2 teaspoons oregano
- 1 1/2 teaspoons roasted garlic powder
- 1 teaspoon red chili flakes, , plus extra for serving
- to taste salt
- to taste black pepper, , plus extra for serving
Instructions
- 1
In a large bowl, coat the chicken breast with 2 teaspoons of olive oil, 1 teaspoon roasted garlic powder, 1 teaspoon smoked paprika, 1 teaspoon oregano, 1 teaspoon Italian seasoning, 1 teaspoon garlic and herb seasoning, and salt to taste. Mix until evenly coated.
⏱️ 5 min - 2
Cover the seasoned chicken and set aside to marinate for 30 minutes.
- 3
Preheat oven to a 'warm' setting (around 170-200°F). Heat a large skillet over medium-high heat. Add 1 tablespoon avocado oil and 1 tablespoon unsalted butter.
⏱️ 2 min - 4
Sear the chicken for 5 minutes per side until a golden crust forms.
⏱️ 10 min - 5
Deglaze the pan with a little chicken broth. Lower the heat to medium-low, cover the skillet, and simmer until the internal temperature of the chicken reaches 155°F.
⏱️ 8 min - 6
Remove the chicken from the pan, cover it tightly in aluminum foil, and place it into the preheated warm oven to rest while you prepare the pasta and sauce.
00🌡️ 180 - 7
Bring a large pot of water to a rolling boil. Salt it heavily.
⏱️ 5 min - 8
Add the fettuccine pasta to the boiling water and cook according to package instructions until al dente.
⏱️ 10 min - 9
Before draining, reserve at least 1/4 cup of the pasta water. Then, drain the cooked pasta.
⏱️ 1 min - 10
Using the same skillet from cooking the chicken (do not clean it), add 6 tablespoons of unsalted butter over medium heat.
⏱️ 1 min - 11
Sauté the minced shallot for 1 to 2 minutes until it softens.
⏱️ 2 min - 12
Add the 7 minced garlic cloves and cook until fragrant, about 30 seconds, being careful not to burn the garlic.
⏱️ 1 min - 13
Season with 1 1/2 teaspoons oregano, 1 1/2 teaspoons roasted garlic powder, 1 teaspoon red chili flakes, salt, and black pepper. Mix until well combined and fragrant.
⏱️ 1 min - 14
Pour in the 1 1/2 cups heavy cream and mix well. Simmer gently for 3 to 5 minutes until the sauce slightly thickens.
⏱️ 5 min - 15
Lower the heat to low and stir in 1 1/4 cups grated Parmesan cheese and the 1/4 cup reserved pasta water. Mix until well combined and the cheese is melted into the sauce. Taste and adjust seasonings as needed.
⏱️ 2 min - 16
Add the cooked fettuccine and 1 tablespoon freshly chopped parsley to the sauce, mixing until the pasta is well coated.
⏱️ 2 min - 17
Stir in an additional 1/4 cup of Parmesan cheese until fully combined.
⏱️ 1 min - 18
Remove the chicken from the oven and slice it. Serve the pasta in bowls, topping each serving with sliced chicken.
⏱️ 2 min - 19
Garnish with extra chopped parsley, Parmesan cheese, cracked black pepper, or red chili flakes, if desired.
⏱️ 1 min