Can I use milk instead of heavy cream for this recipe?

Heavy cream is recommended because it can withstand higher temperatures and longer cooking times without curdling. If you must substitute, use half-and-half and increase the flour to 3 tablespoons to help thicken the sauce. Avoid regular milk as it may separate when heated.

How do I know when my chicken is cooked perfectly?

The most reliable way is using an instant-read thermometer to ensure the internal temperature reaches 165°F. If you don't have a thermometer, cut into the thickest part - the meat should be completely white with no pink, and the juices should run clear.

Can I make this dish ahead of time for a dinner party?

For best results, prepare the components separately: cook and slice the chicken, make the sauce, and cook the pasta just until al dente. Refrigerate separately, then reheat the sauce gently, add the chicken to warm through, and toss with the pasta (reheated by dipping in hot water for 30 seconds) just before serving.

My sauce turned out too thick/thin. How can I fix it?

For sauce that's too thick, add a splash of chicken broth or pasta water while whisking until you reach your desired consistency. If it's too thin, make a slurry with 1 teaspoon cornstarch and 1 tablespoon cold water, then whisk into the simmering sauce until it thickens.

Garlic Parmesan Chicken Pasta Recipe

Description

Garlic Parmesan Chicken Pasta is a rich and flavorful dish that combines tender, seasoned chicken breasts with a creamy garlic Parmesan sauce and perfectly cooked pasta. This recipe brings comfort food to a whole new level with its savory notes of garlic, melted Parmesan, and delicate herbs. Perfect for a family dinner or a cozy meal at home, it’s easy to make but feels like a restaurant-quality dish.

Ingredients

Units Scale

Chicken

2 boneless, skinless chicken breasts (about 1 lb)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 tablespoon oil

Garlic Parmesan Cream Sauce

2 tablespoons butter
3–4 cloves garlic (minced)
1/2 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons flour
1 1/2 cups heavy cream
1 cup low sodium chicken broth
1/4 cup shredded Parmesan cheese

Pasta

3/4 lb pasta (any kind, uncooked; about 340 grams)
Fresh chopped parsley and cracked black pepper (for garnish)

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Instructions

Prepare and Season the Chicken
Place chicken breasts on a cutting board and cover them with plastic wrap. Use a heavy rolling pan or small skillet to slightly flatten the chicken. Mix the salt, pepper, garlic powder, and paprika, then sprinkle evenly over the chicken.
Cook the Chicken
Heat a large skillet on medium-high heat and add the oil. Once the oil is hot, sear the chicken breasts for 3-4 minutes per side until golden. Remove the chicken from the skillet, cover, and keep it warm.
Make the Garlic Parmesan Cream Sauce
In the same skillet, add butter, garlic, salt, and pepper. Cook for about 1 minute until fragrant. Stir in the flour until there are no visible white streaks. Gradually whisk in the heavy cream and chicken broth until smooth and creamy. Return the chicken to the pan, partially cover with a lid, and lower heat to medium-low. Simmer for 8-10 minutes until the sauce thickens and the chicken reaches an internal temperature of 165°F (74°C).
Once the chicken is cooked through, remove it from the pan and slice it. Stir the Parmesan cheese into the sauce until melted and smooth.
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Drain the pasta and serve it topped with the chicken slices and creamy garlic Parmesan sauce. Garnish with parsley and fresh cracked black pepper.

Notes

Chicken Substitutions: Boneless, skinless chicken thighs or other proteins like Italian sausage or crispy bacon can work well in this dish.
Seasoning Options: Experiment with your favorite spices, or use a pre-made all-purpose or Cajun seasoning blend for extra flavor.
Gluten-Free Option: Use cornstarch in place of flour (blend 1 tablespoon cornstarch with the cream before adding to the skillet).
Cream Substitution: Stick to heavy cream for a rich texture, as it withstands higher cooking temperatures without curdling. If using lighter cream, you may need extra flour or thickening agents.
One-Pot Variation: While this recipe calls for cooking the pasta separately, you can adapt it by using orzo or another small pasta and cooking it in the sauce as in a one-pot pasta recipe.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 4g
Sodium: 520mg
Fat: 32g
Saturated Fat: 17g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 27g
Cholesterol: 120mg