Creamy Garlic Parmesan Chicken Pasta
Creamy Garlic Parmesan Chicken Pasta
Ingredients
For the Chicken
- 1 pound boneless chicken breast, pounded slightly for even cooking
- to taste salt
- 1 teaspoon smoked paprika powder
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 2 tablespoons oil, for marinade
- 2 tablespoons clarified butter or ghee
- 1 tablespoon butter
For the Sauce
- 1 yellow onion, small, finely chopped
- 1 tablespoon fresh garlic, minced
- 2 tablespoons all purpose flour
- 1 1/2 cups chicken broth, or 1 chicken bouillon cube dissolved in 1 1/2 cups water
- 1 1/2 cups unsweetened heavy whipping cream
- to taste salt
- 1 tablespoon smoked paprika powder
- 1 teaspoon red chili flakes
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon dried parsley
- 1 tablespoon Italian seasoning
- 1/2 cup Parmesan cheese, freshly grated
To Assemble
- 10 ounces pasta, of choice, boiled according to package instructions
- as needed Parmesan cheese, for topping, if desired
Instructions
- 1
Season the chicken breast with salt, 1 teaspoon black pepper, 1 tablespoon garlic powder, and 1 teaspoon smoked paprika powder. Drizzle with 2 tablespoons oil and mix to coat evenly. Let the chicken marinate for at least 1 hour in the refrigerator.
⏱️ 5 min
- 2
Heat a large pan or skillet over medium heat. Add 2 tablespoons clarified butter or ghee. Once the butter is hot, add the marinated chicken and cook for 8 to 10 minutes, flipping halfway through, or until the chicken is cooked through and reaches an internal temperature of 165°F. Remove the chicken from the pan, slice it into strips or cubes, and set aside.
⏱️ 10 min
- 3
In the same pan, add 1 tablespoon butter. Once the butter is melted, add the finely chopped yellow onion and sauté for 1 minute until it becomes translucent. Add 1 tablespoon minced fresh garlic and sauté until fragrant, about 30 seconds.
⏱️ 2 min
- 4
Add the remaining seasonings to the pan: salt (to taste), 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 tablespoon smoked paprika powder, 1 teaspoon red chili flakes, and 1 tablespoon Italian seasoning. Mix everything together well. Stir in 2 tablespoons all purpose flour and cook for 1 minute, stirring constantly.
⏱️ 2 min
- 5
Gradually add 1 1/2 cups chicken broth (or the dissolved bouillon) to the pan, whisking continuously to prevent lumps, until the sauce begins to thicken. Cook on medium heat for 2 to 4 minutes, stirring occasionally. Stir in 1 1/2 cups unsweetened heavy whipping cream and whisk until the sauce thickens further.
⏱️ 5 min
- 6
Remove the pan from the heat. Add 1/2 cup freshly grated Parmesan cheese and 1 tablespoon dried parsley to the sauce, mixing until the cheese is melted and fully incorporated.
⏱️ 2 min
- 7
Add the pre-cooked pasta of choice into the sauce and toss to coat evenly. Top with the sliced cooked chicken. Mix everything together gently. Serve immediately, topping with more Parmesan cheese if desired.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Parmesan Chicken Pasta
For the Chicken
- 1 pound boneless chicken breast, pounded slightly for even cooking
- to taste salt
- 1 teaspoon smoked paprika powder
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 2 tablespoons oil, for marinade
- 2 tablespoons clarified butter or ghee
- 1 tablespoon butter
For the Sauce
- 1 yellow onion, small, finely chopped
- 1 tablespoon fresh garlic, minced
- 2 tablespoons all purpose flour
- 1 1/2 cups chicken broth, or 1 chicken bouillon cube dissolved in 1 1/2 cups water
- 1 1/2 cups unsweetened heavy whipping cream
- to taste salt
- 1 tablespoon smoked paprika powder
- 1 teaspoon red chili flakes
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon dried parsley
- 1 tablespoon Italian seasoning
- 1/2 cup Parmesan cheese, freshly grated
To Assemble
- 10 ounces pasta, of choice, boiled according to package instructions
- as needed Parmesan cheese, for topping, if desired
Instructions
- 1
Season the chicken breast with salt, 1 teaspoon black pepper, 1 tablespoon garlic powder, and 1 teaspoon smoked paprika powder. Drizzle with 2 tablespoons oil and mix to coat evenly. Let the chicken marinate for at least 1 hour in the refrigerator.
⏱️ 5 min - 2
Heat a large pan or skillet over medium heat. Add 2 tablespoons clarified butter or ghee. Once the butter is hot, add the marinated chicken and cook for 8 to 10 minutes, flipping halfway through, or until the chicken is cooked through and reaches an internal temperature of 165°F. Remove the chicken from the pan, slice it into strips or cubes, and set aside.
⏱️ 10 min - 3
In the same pan, add 1 tablespoon butter. Once the butter is melted, add the finely chopped yellow onion and sauté for 1 minute until it becomes translucent. Add 1 tablespoon minced fresh garlic and sauté until fragrant, about 30 seconds.
⏱️ 2 min - 4
Add the remaining seasonings to the pan: salt (to taste), 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 tablespoon smoked paprika powder, 1 teaspoon red chili flakes, and 1 tablespoon Italian seasoning. Mix everything together well. Stir in 2 tablespoons all purpose flour and cook for 1 minute, stirring constantly.
⏱️ 2 min - 5
Gradually add 1 1/2 cups chicken broth (or the dissolved bouillon) to the pan, whisking continuously to prevent lumps, until the sauce begins to thicken. Cook on medium heat for 2 to 4 minutes, stirring occasionally. Stir in 1 1/2 cups unsweetened heavy whipping cream and whisk until the sauce thickens further.
⏱️ 5 min - 6
Remove the pan from the heat. Add 1/2 cup freshly grated Parmesan cheese and 1 tablespoon dried parsley to the sauce, mixing until the cheese is melted and fully incorporated.
⏱️ 2 min - 7
Add the pre-cooked pasta of choice into the sauce and toss to coat evenly. Top with the sliced cooked chicken. Mix everything together gently. Serve immediately, topping with more Parmesan cheese if desired.
⏱️ 4 min