Creamy Garlic Parmesan Chicken Pasta
Creamy Garlic Parmesan Chicken Pasta
Ingredients
For the Chicken
- 1 pound boneless chicken breast, pounded slightly for even cooking
- salt, to taste
- 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 cube chicken bouillon + 1 1/2 cups water
- 1 1/2 cups unsweetened heavy whipping cream
- salt, to taste
- 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
- Parmesan cheese, for topping, if desired
Instructions
- 1
Season the boneless chicken breast with salt to taste, 1 teaspoon smoked paprika powder, 1 tablespoon garlic powder, and 1 teaspoon black pepper. Drizzle 2 tablespoons of oil over the chicken and mix to coat evenly. Let it marinate for at least one hour.
⏱️ 5 min00
- 2
Heat a large pan over medium heat. Add 2 tablespoons of clarified butter or ghee. Once the butter is hot, add the marinated chicken and cook for 8 to 10 minutes, flipping sides in between, or until the chicken is cooked through and the internal temperature reaches 165°F. Remove the chicken from the pan, slice it, and set it aside.
⏱️ 10 min•🌡️ 165
- 3
In the same pan, add 1 tablespoon of butter. Once the butter is melted, add 1 small finely chopped yellow onion and sauté for one minute until translucent. Add 1 tablespoon of minced fresh garlic and sauté until fragrant for about 30 seconds.
⏱️ 2 min00
- 4
Add the seasonings: 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. Add 2 tablespoons of all-purpose flour and stir it in, cooking for one minute.
⏱️ 3 min00
- 5
Gradually add 1 1/2 cups of chicken broth (or 1 cube chicken bouillon + 1 1/2 cups water) and mix until the sauce thickens. Cook on medium heat for 2-4 minutes.
⏱️ 5 min00
- 6
Stir in 1 1/2 cups of unsweetened heavy whipping cream and whisk until the sauce thickens further. Add 1/2 cup of freshly grated Parmesan cheese and 1 tablespoon of dried parsley, mixing well.
⏱️ 5 min00
- 7
Add the 10 ounces of pasta (boiled according to package instructions) to the sauce. Top it with the sliced chicken. Mix everything together and top it with more Parmesan cheese if desired. Enjoy!
⏱️ 5 min00
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Parmesan Chicken Pasta
For the Chicken
- 1 pound boneless chicken breast, pounded slightly for even cooking
- salt, to taste
- 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 cube chicken bouillon + 1 1/2 cups water
- 1 1/2 cups unsweetened heavy whipping cream
- salt, to taste
- 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
- Parmesan cheese, for topping, if desired
Instructions
- 1
Season the boneless chicken breast with salt to taste, 1 teaspoon smoked paprika powder, 1 tablespoon garlic powder, and 1 teaspoon black pepper. Drizzle 2 tablespoons of oil over the chicken and mix to coat evenly. Let it marinate for at least one hour.
⏱️ 5 min00 - 2
Heat a large pan over medium heat. Add 2 tablespoons of clarified butter or ghee. Once the butter is hot, add the marinated chicken and cook for 8 to 10 minutes, flipping sides in between, or until the chicken is cooked through and the internal temperature reaches 165°F. Remove the chicken from the pan, slice it, and set it aside.
⏱️ 10 min•🌡️ 165 - 3
In the same pan, add 1 tablespoon of butter. Once the butter is melted, add 1 small finely chopped yellow onion and sauté for one minute until translucent. Add 1 tablespoon of minced fresh garlic and sauté until fragrant for about 30 seconds.
⏱️ 2 min00 - 4
Add the seasonings: 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. Add 2 tablespoons of all-purpose flour and stir it in, cooking for one minute.
⏱️ 3 min00 - 5
Gradually add 1 1/2 cups of chicken broth (or 1 cube chicken bouillon + 1 1/2 cups water) and mix until the sauce thickens. Cook on medium heat for 2-4 minutes.
⏱️ 5 min00 - 6
Stir in 1 1/2 cups of unsweetened heavy whipping cream and whisk until the sauce thickens further. Add 1/2 cup of freshly grated Parmesan cheese and 1 tablespoon of dried parsley, mixing well.
⏱️ 5 min00 - 7
Add the 10 ounces of pasta (boiled according to package instructions) to the sauce. Top it with the sliced chicken. Mix everything together and top it with more Parmesan cheese if desired. Enjoy!
⏱️ 5 min00