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
- salt, to taste
- 2 teaspoons olive oil
- 1 tablespoon avocado oil
- 1 tablespoon unsalted butter
- chicken broth, as needed, 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, plus extra for adjusting consistency
- 7 garlic cloves, minced
- 1 shallot, minced
- 1 1/4 cups Parmesan cheese, grated, plus extra for garnish
- 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 garnish
- salt, to taste
- black pepper, to taste, plus extra for garnish
Instructions
- 1
In a large bowl, combine the chicken breast halves 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 the chicken is evenly coated.
⏱️ 5 min
- 2
Cover the bowl and set the chicken aside to marinate for 30 minutes at room temperature.
- 3
Preheat your oven to a 'warm' setting (around 170-200°F / 75-95°C) for keeping the chicken warm later.
⏱️ 5 min•🌡️ 185
- 4
Heat a large skillet over medium-high heat. Add 1 tablespoon avocado oil and 1 tablespoon unsalted butter. Once the butter is melted and shimmering, add the marinated chicken breasts.
⏱️ 2 min
- 5
Sear the chicken for 5 minutes per side, until a golden crust forms. Deglaze the pan with a small amount of chicken broth, scraping up any browned bits from the bottom. Lower the heat to medium-low, cover the skillet, and simmer until the internal temperature of the chicken reaches 155°F.
⏱️ 10 min
- 6
Remove the chicken from the pan, cover it loosely with aluminum foil, and place it in the preheated warm oven to rest while you prepare the pasta and sauce. The internal temperature will continue to rise to a safe 165°F as it rests.
- 7
Bring a large pot of heavily salted water to a rolling boil. Add the fettuccine pasta and cook according to package instructions until al dente.
⏱️ 10 min
- 8
Before draining, reserve at least 1/4 cup of the pasta water. Then, drain the cooked pasta.
⏱️ 1 min
- 9
Using the same skillet where you cooked the chicken (do not clean it), add 6 tablespoons of unsalted butter over medium heat.
⏱️ 1 min
- 10
Add the minced shallot to the skillet and sauté for 1 to 2 minutes until it softens.
⏱️ 2 min
- 11
Stir in the 7 minced garlic cloves and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 12
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
- 13
Pour in the 1 1/2 cups heavy cream and mix well. Bring the sauce to a gentle simmer and cook for 3 to 5 minutes, stirring occasionally, until it slightly thickens.
⏱️ 5 min
- 14
Lower the heat to low. Stir in 1 cup of the grated Parmesan cheese and the 1/4 cup reserved pasta water. Mix until the cheese is melted and the sauce is well combined and smooth. Taste and adjust seasonings as needed.
⏱️ 2 min
- 15
Add the cooked fettuccine and 1 tablespoon freshly chopped parsley to the sauce. Toss until the pasta is thoroughly coated.
⏱️ 2 min
- 16
Stir in the remaining 1/4 cup of Parmesan cheese until fully combined.
⏱️ 1 min
- 17
Slice the rested chicken breasts against the grain into desired thickness. Arrange the sliced chicken on top of the pasta.
⏱️ 2 min
- 18
Garnish with extra chopped parsley, additional grated Parmesan cheese, cracked black pepper, or red chili flakes, if desired. Serve immediately.
⏱️ 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
- salt, to taste
- 2 teaspoons olive oil
- 1 tablespoon avocado oil
- 1 tablespoon unsalted butter
- chicken broth, as needed, 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, plus extra for adjusting consistency
- 7 garlic cloves, minced
- 1 shallot, minced
- 1 1/4 cups Parmesan cheese, grated, plus extra for garnish
- 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 garnish
- salt, to taste
- black pepper, to taste, plus extra for garnish
Instructions
- 1
In a large bowl, combine the chicken breast halves 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 the chicken is evenly coated.
⏱️ 5 min - 2
Cover the bowl and set the chicken aside to marinate for 30 minutes at room temperature.
- 3
Preheat your oven to a 'warm' setting (around 170-200°F / 75-95°C) for keeping the chicken warm later.
⏱️ 5 min•🌡️ 185 - 4
Heat a large skillet over medium-high heat. Add 1 tablespoon avocado oil and 1 tablespoon unsalted butter. Once the butter is melted and shimmering, add the marinated chicken breasts.
⏱️ 2 min - 5
Sear the chicken for 5 minutes per side, until a golden crust forms. Deglaze the pan with a small amount of chicken broth, scraping up any browned bits from the bottom. Lower the heat to medium-low, cover the skillet, and simmer until the internal temperature of the chicken reaches 155°F.
⏱️ 10 min - 6
Remove the chicken from the pan, cover it loosely with aluminum foil, and place it in the preheated warm oven to rest while you prepare the pasta and sauce. The internal temperature will continue to rise to a safe 165°F as it rests.
- 7
Bring a large pot of heavily salted water to a rolling boil. Add the fettuccine pasta and cook according to package instructions until al dente.
⏱️ 10 min - 8
Before draining, reserve at least 1/4 cup of the pasta water. Then, drain the cooked pasta.
⏱️ 1 min - 9
Using the same skillet where you cooked the chicken (do not clean it), add 6 tablespoons of unsalted butter over medium heat.
⏱️ 1 min - 10
Add the minced shallot to the skillet and sauté for 1 to 2 minutes until it softens.
⏱️ 2 min - 11
Stir in the 7 minced garlic cloves and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 12
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 - 13
Pour in the 1 1/2 cups heavy cream and mix well. Bring the sauce to a gentle simmer and cook for 3 to 5 minutes, stirring occasionally, until it slightly thickens.
⏱️ 5 min - 14
Lower the heat to low. Stir in 1 cup of the grated Parmesan cheese and the 1/4 cup reserved pasta water. Mix until the cheese is melted and the sauce is well combined and smooth. Taste and adjust seasonings as needed.
⏱️ 2 min - 15
Add the cooked fettuccine and 1 tablespoon freshly chopped parsley to the sauce. Toss until the pasta is thoroughly coated.
⏱️ 2 min - 16
Stir in the remaining 1/4 cup of Parmesan cheese until fully combined.
⏱️ 1 min - 17
Slice the rested chicken breasts against the grain into desired thickness. Arrange the sliced chicken on top of the pasta.
⏱️ 2 min - 18
Garnish with extra chopped parsley, additional grated Parmesan cheese, cracked black pepper, or red chili flakes, if desired. Serve immediately.
⏱️ 1 min