Introduction
Welcome to my kitchen, where the ultimate weeknight dinner awaits! Today, I’m excited to share with you my Creamy Chicken Garlic Parmesan Pasta recipe. This dish is a game-changer – it’s rich, flavorful, and ready in just 30 minutes. The combination of tender chicken, creamy garlic sauce, and parmesan cheese will leave you wanting more. So, let’s dive into the world of Creamy Chicken Garlic Parmesan Pasta and make this culinary magic happen!
As you take your first bite, the aroma of garlic and parmesan will fill the air, teasing your taste buds and leaving you eager for the next bite. The creaminess of the sauce coats your tongue, while the chicken provides a nice texture contrast. It’s a match made in heaven!
In this recipe, we’ll explore the perfect balance of flavors and textures that make Creamy Chicken Garlic Parmesan Pasta a staple in any kitchen. So, let’s get started and make this delicious dish a part of your weekly menu! If you’re interested in more creamy garlic chicken pasta recipes, be sure to check out our other posts.
Why You’ll Love This Recipe
This Creamy Chicken Garlic Parmesan Pasta recipe is a comfort food with a gourmet twist. The use of tender chicken and creamy garlic sauce makes it a standout dish. Plus, the ease of preparation and quick cooking time make it an ideal option for busy weeknights. If you’re looking for an easy creamy pasta recipe, you’re in the right place!
The best part? This recipe is highly customizable. You can add your favorite ingredients, such as shrimp or mushrooms, to make it your own. The possibilities are endless, and I’m excited to see how you’ll make this recipe your own! For more ideas on customizing your pasta dishes, check out our tips on making chicken pasta flavorful.
So, what are you waiting for? Let’s dive into the world of Creamy Chicken Garlic Parmesan Pasta and make this culinary magic happen!
Ingredients
- 1 large boneless skinless chicken breast (butterflied)
- Salt to taste
- Pepper to taste
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon cayenne pepper (or chili flakes)
- ½ tablespoon olive oil
- 3 tablespoons unsalted butter (salted if available, or 1 tbsp + 2 tbsp as noted)
- 1 small onion (diced)
- 8 cloves fresh garlic (minced)
- 2 cups heavy cream
- 1 tablespoon all-purpose flour (for slurry)
- 2 tablespoons water (for slurry)
- 8 oz Brami Fusilli pasta
- 1 cup freshly grated Parmesan cheese (partially melted)
- Handful fresh parsley (chopped, ~2 tablespoons)
Ingredient Notes & Substitutions
When it comes to the ingredients, it’s all about balance and flavor. The smoked paprika adds a nice smokiness, while the garlic powder enhances the overall flavor. The heavy cream provides a rich and creamy texture, while the parmesan cheese adds a nice saltiness.
If you’re looking for substitutions, you can use different types of pasta or add your favorite ingredients to make it your own. The key is to experiment and find the perfect combination that works for you. So, don’t be afraid to get creative and make this recipe your own!
One of the most important ingredients in this recipe is the garlic. It adds a pungency and depth of flavor that’s hard to replicate with other ingredients. So, be sure to use high-quality garlic and don’t be shy about adding more if you’re a garlic lover like me!
Step-by-Step Instructions
- Season the chicken: In a small bowl, combine salt and pepper to taste, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon dried parsley, and ¼ teaspoon cayenne pepper. Rub this seasoning mixture evenly onto the butterflied boneless skinless chicken breast. Drizzle with ½ tablespoon olive oil.
- Cook the chicken: Heat 1 tablespoon unsalted butter in a large skillet over medium heat. Sear the seasoned chicken breast for 4-5 minutes per side, until golden brown and fully cooked. Remove the chicken from the skillet and set aside to rest.
- Prepare the slurry: In a small bowl, whisk together 1 tablespoon all-purpose flour and 2 tablespoons water until smooth and no lumps remain.
- Sauté the aromatics: In the same skillet, melt the remaining 2 tablespoons unsalted butter over medium-high heat. Add the 1 small diced onion and sauté for about 3 minutes, until it becomes translucent. Stir in 8 cloves minced fresh garlic and cook for an additional minute until fragrant.
- Simmer the sauce: Pour in 2 cups heavy cream. Whisk in the prepared flour slurry. Add the remaining 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and ¼ teaspoon cayenne pepper. Bring the sauce to a gentle simmer and cook, stirring occasionally, for 5-7 minutes, or until the sauce slightly thickens.
- Cook the pasta: While the sauce simmers, cook 8 oz Brami Fusilli pasta in salted boiling water according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain the pasta thoroughly.
- Finish the sauce: Stir 1 cup freshly grated Parmesan cheese into the sauce until partially melted and well combined. Add a handful (approximately 2 tablespoons) chopped fresh parsley to the sauce.
- Combine pasta and sauce: Add the cooked Brami Fusilli pasta to the skillet with the sauce. Toss gently to coat the pasta evenly. If the sauce appears too thick, stir in a splash of the reserved pasta water to reach your desired consistency.
- Serve: Slice the rested chicken breast. Arrange the sliced chicken over the creamy garlic Parmesan pasta. Serve immediately.
Visual Guide & Tips
As you cook, be sure to pay attention to the texture and color of the dish. The chicken should be golden brown and cooked through, while the sauce should be creamy and slightly thickened. The pasta should be al dente and well coated with the sauce.
To ensure the best results, be sure to not overcook the pasta or the chicken. The chicken should be cooked to an internal temperature of 165°F (74°C), while the pasta should be cooked until it’s al dente.
Finally, don’t be afraid to experiment and add your favorite ingredients to make this recipe your own. The key is to have fun and enjoy the process of creating a delicious meal! For more ideas on cooking the perfect pasta, check out our perfect Alfredo sauce recipe.
Expert Tips & Troubleshooting
One of the most common mistakes people make when cooking Creamy Chicken Garlic Parmesan Pasta is overcooking the pasta or the chicken. To avoid this, be sure to cook the pasta until it’s al dente and the chicken until it reaches an internal temperature of 165°F (74°C).
Another common issue is the sauce splitting or becoming too thick. To prevent this, be sure to whisk the sauce constantly and add the flour slurry gradually. You can also add a splash of pasta water to thin out the sauce if it becomes too thick.
If you’re having trouble getting the sauce to thicken, be sure to cook it for a few more minutes or add a little more flour slurry. The key is to be patient and not to rush the process.
Some other tips to keep in mind include using high-quality ingredients, such as fresh garlic and parmesan cheese. You can also add other ingredients, such as shrimp or mushrooms, to make the dish more interesting.
Finally, don’t be afraid to experiment and try new things. The key to making a great Creamy Chicken Garlic Parmesan Pasta is to have fun and enjoy the process of creating a delicious meal!
Storage & Freezing
Once you’ve cooked your Creamy Chicken Garlic Parmesan Pasta, you can store it in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or heat it on the stovetop until warmed through.
You can also freeze the dish for up to 2 months. Simply place it in an airtight container or freezer bag and thaw it when you’re ready to eat. Be sure to reheat it until warmed through and enjoy!
Frequently Asked Questions (FAQ)
Here are some common questions people have about Creamy Chicken Garlic Parmesan Pasta:
- Q: Can I use pre-grated Parmesan cheese?
A: Yes, you can use pre-grated Parmesan cheese, but keep in mind that it may not have the same flavor and texture as freshly grated cheese. - Q: How do I make this recipe lighter?
A: To make this recipe lighter, you can use less heavy cream or substitute it with a lower-calorie alternative, such as half-and-half or Greek yogurt. - Q: What can I use instead of Brami Fusilli pasta?
A: You can use other types of pasta, such as penne, linguine, or fettuccine, but keep in mind that the cooking time may vary. - Q: Can I add other ingredients to the sauce?
A: Yes, you can add other ingredients, such as diced tomatoes or chopped spinach, to the sauce to make it more interesting. - Q: How do I prevent the sauce from splitting?
A: To prevent the sauce from splitting, be sure to whisk it constantly and add the flour slurry gradually. - Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time and store it in the fridge or freezer for later use.
Conclusion
And there you have it – a delicious Creamy Chicken Garlic Parmesan Pasta recipe that’s sure to become a staple in your kitchen. With its rich and creamy sauce, tender chicken, and al dente pasta, this dish is a true comfort food classic.
So, what are you waiting for? Give this recipe a try and enjoy the creamy, garlicky goodness of Creamy Chicken Garlic Parmesan Pasta! Don’t forget to pin it on Pinterest or tag me on Instagram @EvasRecipes if you make it – I’d love to see your creations!
Happy cooking, and I’ll see you in the next recipe!
Creamy Chicken Garlic Parmesan Pasta Recipe
Ingredients
Method
- Season the chicken: In a small bowl, combine salt and pepper to taste, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon dried parsley, and ¼ teaspoon cayenne pepper. Rub this seasoning mixture evenly onto the butterflied boneless skinless chicken breast. Drizzle with ½ tablespoon olive oil.
- Cook the chicken: Heat 1 tablespoon unsalted butter in a large skillet over medium heat. Sear the seasoned chicken breast for 4-5 minutes per side, until golden brown and fully cooked. Remove the chicken from the skillet and set aside to rest.
- Prepare the slurry: In a small bowl, whisk together 1 tablespoon all-purpose flour and 2 tablespoons water until smooth and no lumps remain.
- Sauté the aromatics: In the same skillet, melt the remaining 2 tablespoons unsalted butter over medium-high heat. Add the 1 small diced onion and sauté for about 3 minutes, until it becomes translucent. Stir in 8 cloves minced fresh garlic and cook for an additional minute until fragrant.
- Simmer the sauce: Pour in 2 cups heavy cream. Whisk in the prepared flour slurry. Add the remaining 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and ¼ teaspoon cayenne pepper. Bring the sauce to a gentle simmer and cook, stirring occasionally, for 5-7 minutes, or until the sauce slightly thickens.
- Cook the pasta: While the sauce simmers, cook 8 oz Brami Fusilli pasta in salted boiling water according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain the pasta thoroughly.
- Finish the sauce: Stir 1 cup freshly grated Parmesan cheese into the sauce until partially melted and well combined. Add a handful (approximately 2 tablespoons) chopped fresh parsley to the sauce.
- Combine pasta and sauce: Add the cooked Brami Fusilli pasta to the skillet with the sauce. Toss gently to coat the pasta evenly. If the sauce appears too thick, stir in a splash of the reserved pasta water to reach your desired consistency.
- Serve: Slice the rested chicken breast. Arrange the sliced chicken over the creamy garlic Parmesan pasta. Serve immediately.