Garlic Parmesan Chicken and Pasta
This garlic parmesan chicken pasta supper is a creamy, comforting one-pot meal made with tender chicken, perfectly cooked pasta, and a rich, cheesy sauce. It’s full of flavor and easy enough for any weeknight.
Servings 5 servings
Calories 423kcal
Ingredients
Chicken
- 1 pound chicken breasts (boneless & skinless - filleted - see notes)
- 1/2 teaspoon tarragon (dried)
- 1/2 teaspoon oregano (dried)
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt (or to taste)
- 1/8 teaspoon ground pepper
- 1 tablespoon olive oil (extra virgin)
Veggie and Pasta
- 1 tablespoon olive oil (extra virgin)
- 1 tablespoon butter (salted or unsalted)
- 1 medium onion (diced)
- 3 cups chicken broth (for cooking pasta - OR MORE)
- 9 ounces pasta (I used casarecce pasta)
- 5 cloves garlic (crushed)
- 1/4 cup white wine (Sauvignon Blanc)
- 1 tablespoon dry sherry (optional)
- 1/2 cup grated parmesan
- 1/2 cup cream (or milk of choice)
- 2 sundried tomatoes (chopped - optional)
Garnish - Optional
- sliced parmesan
- fresh parsley (chopped)
Instructions
- Take the chicken breasts out of the packaging. Fillet the chicken (see notes on how) and blot dry with paper towels.1 pound chicken breasts
- Place the herbs, spices, salt, and pepper in a small bowl and mix together with either a fork or a small whisk.1/2 teaspoon tarragon, 1/2 teaspoon oregano, 1/4 teaspoon smoked paprika, 1/4 teaspoon kosher salt, 1/8 teaspoon ground pepper
- Get a large (deep) sautépan and heat it on medium-high heat. It is thoroughly heated when you add some drops of water to the pan, and it separates into balls of water that dance around the pan.Add olive oil.1 tablespoon olive oil
- When the oil has heated up, (shimmers), add the filleted chicken and cook on each side for 4 - 6 minutes. The internal temperature should be 165℉.Remove from pan to a plate and let it rest.
- Lower the heat to medium. Add oil and butter. Once the butter melts, add the onion and sauté for 8 minutes or until the onion is looking done and/or translucent.1 tablespoon olive oil, 1 medium onion, 1 tablespoon butter
- Add garlic and sauté for one minute or until fragrant.5 cloves garlic
- Add wine and dry sherry (optional) and use a wooden spatula or spoon to deglaze the pan (get all those tasty bits off the bottom of the pan.)1/4 cup white wine, 1 tablespoon dry sherry
- Add broth and bring to a boil.3 cups chicken broth
- Add pasta and stir until the liquid covers it. You will have to stir a few times during the cooking process so the pasta doesn't stick. Bring to a light boil. Lightly boil for 10 - 20 minutes; depending on your pasta, the timing may vary.My pasta took 18 minutes.9 ounces pasta
- Take the pan off the heat. Add cream and grated parmesan and stir to combine and melt the cheese.1/2 cup cream, 1/2 cup grated parmesan
- Slice the chicken. If you are serving it from the pan, place the chicken on the pasta and sun-dried tomatoes. Fold them in with the pasta.If you transfer the pasta to a serving bowl, do so now. Hold a few pieces of chicken and place on the pasta before serving. You can also add some garnish, but this is optional.2 sundried tomatoes, sliced parmesan, fresh parsley
Notes
How to fillet chicken breasts
To fillet a chicken breast, lay it flat on a cutting board and hold it steady with your non-dominant hand. Using a sharp knife, slice horizontally through the thickest part of the breast, cutting it into two thinner pieces. Keep the knife parallel to the cutting board and work slowly for even cuts. This technique is perfect for creating cutlets or preparing the chicken for quick, even cooking.Helpful tips
- This recipe comes together quickly, so have everything chopped and measured before you start cooking.
- Boneless, skinless chicken breasts are used here, but boneless chicken thighs work just as well.
- I like a mix of olive oil and butter for flavor. Salted or unsalted butter both work, use what you prefer.
- Short pasta shapes like casarecce, penne, rigatoni, or bowties hold the sauce nicely, though longer noodles like fettuccine are also great.
- Gluten-free pasta can be used without any issues.
- Cooking the pasta in chicken broth adds extra flavor, though it may take a bit longer than boiling in water.
- After adding the wine, scrape the bottom of the pan to incorporate the browned bits for deeper flavor.
- I use Sauvignon Blanc, but Pinot Grigio is a good alternative. Avoid sweeter wines like Chardonnay. Dry sherry is optional but adds a nice layer of flavor.
- Freshly grated Parmesan melts best, but pre-grated works if you’re keeping things simple.
- Light cream or half-and-half keeps the sauce balanced, while heavy cream will make it richer.
- For a little heat, add a pinch of red pepper flakes.
Nutrition
Serving: 1serving | Calories: 423kcal | Carbohydrates: 45g | Protein: 31g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 650mg | Potassium: 610mg | Fiber: 2g | Sugar: 4g | Vitamin A: 605IU | Vitamin C: 4mg | Calcium: 144mg | Iron: 2mg