Can I use pre-grated parmesan cheese?

I strongly recommend grating your own parmesan cheese from a block. Pre-grated cheeses contain anti-caking agents that can prevent proper melting and lead to a grainy sauce. It takes just a minute to grate your own, and the smooth, creamy result is absolutely worth it!

How can I make this dish lighter?

You can make a lighter version by using half-and-half instead of heavy cream and reducing the amount of parmesan to 3/4 cup. Another option is using milk mixed with 1 tablespoon of cornstarch (as a thickener) in place of cream. The dish won't be quite as rich but will still be delicious.

Can I make this with whole wheat or gluten-free pasta?

Absolutely! Both whole wheat and gluten-free pastas work well. Keep in mind that whole wheat pasta often requires a bit more liquid and slightly longer cooking time. For gluten-free pasta, check it frequently as cooking times can vary significantly between brands.

Why did my sauce turn out clumpy?

Clumpy sauce usually happens when cheese is added to a too-hot liquid or when pre-grated cheese with anti-caking agents is used. Always remove the pan from heat before adding cheese, use finely grated cheese from a block, and add it gradually while stirring constantly.

Garlic Parmesan Chicken and Pasta Recipe

Name: Garlic Parmesan Chicken and Pasta Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian-inspired
Ingredients: 1 tbsp avocado oil or olive oil; 1 lb boneless, skinless chicken breast, butterflied or beaten down to about ½” thickness; 1 tbsp Italian seasoning; ½ tsp paprika; Salt & pepper, to taste; 1 tbsp avocado oil or olive oil; 1 tbsp unsalted butter; ½ jumbo yellow onion, diced (about 1 cup); 4-6 large cloves garlic, minced; 8 oz dry penne pasta (regular, gluten-free, or protein pasta); 2 cups chicken broth; 1 cup finely grated parmesan cheese; ½ cup heavy cream; 2 tbsp chopped parsley

Description

Indulge in this creamy and savory Garlic Parmesan Chicken and Pasta recipe that’s perfect for a comforting weeknight dinner. Juicy, seasoned chicken is paired with tender pasta in a decadent parmesan and cream sauce—an irresistible dish that comes together in just 35 minutes.

Ingredients

Units Scale

For the Chicken:

1 tbsp avocado oil or olive oil
1 lb boneless, skinless chicken breast, butterflied or beaten down to about 1/2″ thickness
1 tbsp Italian seasoning
1/2 tsp paprika
Salt & pepper, to taste

For the Pasta:

1 tbsp avocado oil or olive oil
1 tbsp unsalted butter
1/2 jumbo yellow onion, diced (about 1 cup)
4–6 large cloves garlic, minced
8 oz dry penne pasta (regular, gluten-free, or protein pasta)
2 cups chicken broth
1 cup finely grated parmesan cheese
1/2 cup heavy cream
2 tbsp chopped parsley

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Instructions

Season the Chicken
In a small bowl, mix together Italian seasoning, paprika, salt, and pepper. Pat the chicken dry, then rub both sides with the seasoning mixture.
Cook the Chicken
Heat a large pan over medium heat and add 1 tbsp of avocado oil. Once hot, add the seasoned chicken and cook for 3 to 5 minutes on each side, or until the internal temperature reaches 165°F. Remove the chicken from the pan and let it rest.
Sauté Onions & Garlic
Lower the heat to medium-low, then add 1 tbsp of avocado oil and unsalted butter to the same pan. Add the diced onion, season with salt, and cook for about 3 minutes until tender and translucent. Add the garlic and sauté for 1 minute until fragrant.
Cook the Pasta
Deglaze the pan with chicken broth, scraping up the browned bits from the bottom. Bring the broth to a light boil, then add the dry pasta, ensuring it is submerged in the broth. Cover the pan and cook for about 10 minutes, or until the pasta is al dente.
Prepare the Sauce
Turn off the heat and stir in the finely grated parmesan cheese, heavy cream, and parsley. Mix until the parmesan has melted and the sauce has thickened slightly. Adjust salt and pepper to taste.
Combine & Serve
Slice the cooked chicken into strips and add it back into the pan with the pasta. Toss everything together to combine, then serve and enjoy!

Notes

For best results, freshly grate your own parmesan cheese instead of using pre-shredded store-bought cheese. Freshly grated parmesan melts better and prevents clumps. Use the smallest holes on your grater for a fine texture.
If using gluten-free or protein pasta, adjust cooking time based on the package instructions.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 3g
Sodium: 780mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 3g
Protein: 32g
Cholesterol: 105mg