Description
This Garlic Parmesan Chicken Pasta is a comforting and flavorful dish featuring juicy pan-fried chicken tossed in a creamy garlic parmesan sauce with linguine. Ready in about 25 minutes, it combines tender chicken and al dente pasta with a rich, cheesy sauce, making it perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 300 g (10.5 oz) linguine
Chicken Coating
- 3 chicken breasts, chopped into bite-size pieces (about 525 g or 18.5 oz)
- 2 tbsp cornflour (cornstarch)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Creamy Sauce
- 3 tbsp oil
- 1 small onion, peeled and finely chopped
- 3 cloves garlic, peeled and minced
- 1/4 tsp salt
- 1/2 tsp black pepper
- 180 ml (3/4 cup) strong chicken stock (or water plus 2 stock cubes)
- 180 ml (3/4 cup) double (heavy) cream
- 1 tbsp lemon juice (from about half a lemon)
- 50 g (1/2 cup) finely grated parmesan cheese
To Garnish
- Small bunch fresh parsley, finely chopped
- Black pepper, to taste
- Grated parmesan, for topping
Instructions
- Cook the Pasta: Cook the linguine according to the package instructions until al dente. Drain the pasta, reserving 1 cup of the pasta cooking water for later use.
- Prepare the Chicken: In a bowl, toss the chopped chicken breasts with cornflour, salt, black pepper, and garlic powder until thoroughly coated.
- Fry the Chicken: Heat the oil in a large frying pan over medium heat. Once hot, add the chicken pieces and cook for 6-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and keep warm.
- Sauté Onion and Garlic: If the pan has little oil left, add a small splash more. Add the finely chopped onion and cook for 2-3 minutes, stirring often, until the onions begin to soften. Add the minced garlic along with salt and pepper and cook for another minute until fragrant.
- Create the Sauce: Pour in the chicken stock and double cream, then bring the mixture to a boil. Reduce heat and simmer gently for 3 minutes until the sauce slightly thickens. Stir in the lemon juice to brighten the flavors.
- Combine Pasta and Sauce: Add the drained pasta to the pan and sprinkle over the parmesan cheese. Using tongs, toss the pasta in the sauce until it is fully coated. If the sauce is too thick, loosen it by adding reserved pasta cooking water a little at a time until desired consistency is reached.
- Finish with Chicken: Return the cooked chicken to the pan, stir through the pasta and sauce, and heat for an additional minute to ensure the chicken is warmed through. Turn off the heat.
- Serve: Divide the pasta among bowls. Garnish with freshly chopped parsley, extra black pepper, and a sprinkle of grated parmesan cheese before serving.
Notes
- This dish features juicy pan-fried chicken combined with a creamy garlic parmesan sauce.
- The recipe is quick and easy, ready in approximately 25 minutes, making it ideal for a weeknight meal.
- Adjust sauce thickness by using reserved pasta water to achieve your preferred consistency.
- Fresh parsley adds a nice color and fresh flavor as a garnish.
- Use good-quality parmesan for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 766 kcal
- Sugar: 5 g
- Sodium: 1305 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.1 g
- Carbohydrates: 67 g
- Fiber: 3 g
- Protein: 44 g
- Cholesterol: 146 mg
