Description

This Garlic Parmesan Pasta with Chicken is a creamy, cheesy dish loaded with bold garlic flavor and tender chicken. It combines seasoned and pan-seared chicken tenderloins with a rich sauce made from heavy cream, cream cheese, and freshly grated Parmesan, complemented by sautéed shallots, garlic, thyme, and a splash of white wine. Tossed with al dente pasta, this flavorful and comforting meal is perfect for an indulgent weeknight dinner.

Ingredients

Scale

Chicken and Seasoning

1 1/2 lbs Chicken Tenderloins (or boneless skinless chicken thighs)
1 tsp Smoked Paprika
1 tsp Oregano
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Kosher Salt
1/2 tsp Black Pepper
2 tbsp Olive Oil

Sauce

2 tbsp Salted Butter
2 Shallots (diced)
8 cloves Garlic (diced)
4 sprigs Thyme (stems removed)
1 cup Dry White Wine
2 tbsp All Purpose Flour
2 tsp Chicken Bouillon Paste
2 cups Heavy Cream
4 oz Cream Cheese
1 1/2 cups Parmesan (freshly grated)
1 tbsp Lemon Juice
1 tbsp Hot Sauce
3 tbsp Fresh Parsley (chopped)

Pasta

12 oz Pasta
Salt and Pepper (to taste)

Cook Mode Prevent your screen from going dark

Instructions

Season the Chicken: Pat the chicken dry with paper towels and place in a large bowl. Add smoked paprika, oregano, garlic powder, onion powder, black pepper, and kosher salt. Mix thoroughly ensuring all pieces are evenly coated with the seasoning blend.
Cook the Chicken: Heat olive oil in a large skillet over medium heat. Once hot, add the chicken and cook for about 5-7 minutes on each side until fully cooked and golden. Remove the chicken from the pan, cover with aluminum foil to keep warm, and set aside.
Sauté Aromatics: In the same skillet, add the butter. When melted, add diced shallots and cook for 4-5 minutes until softened and fragrant. Add diced garlic and cook another 2-3 minutes. Add thyme sprigs to infuse flavor.
Deglaze and Make Sauce Base: Pour in the white wine and cook for 5 minutes to reduce slightly, scraping up any browned bits at the bottom. Sprinkle in the flour and chicken bouillon paste, whisking continuously until a thin paste forms, about 2-4 minutes.
Add Cream and Cheese: Slowly whisk in the heavy cream and stir in cream cheese until melted and smooth. Season lightly with salt and pepper. Simmer on low heat for 5-7 minutes, stirring occasionally, until the sauce thickens to a consistency resembling a thick Alfredo sauce.
Finish the Sauce: Stir in freshly grated Parmesan, lemon juice, hot sauce, and chopped parsley. Taste and adjust seasoning with additional salt and pepper as needed.
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta.
Combine Sauce and Pasta: If the sauce is too thick, add 1/4 cup of reserved pasta water to loosen it; add more water if desired for preferred consistency. Cut the cooked chicken into bite-sized pieces and fold it along with any juices into the sauce. Add the drained pasta and toss everything together until well coated.

Notes

This dish features a rich and creamy garlic Parmesan sauce that perfectly coats tender chicken and pasta for a comforting meal.
Using freshly grated Parmesan ensures the best flavor and sauce texture.
The splash of white wine adds depth and acidity to balance the creaminess.
You can substitute chicken thighs for tenderloins if preferred, adjusting cooking time as necessary.
Reserve pasta water is essential to adjust the sauce consistency to your liking.
Feel free to customize the heat level with more or less hot sauce.

Nutrition

Serving Size: 1 serving
Calories: 686 kcal
Sugar: 4 g
Sodium: 762 mg
Fat: 42 g
Saturated Fat: 23 g
Unsaturated Fat: 16 g
Trans Fat: 0.1 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 183 mg