Description
This Creamy Garlic Parmesan Chicken Pasta is so delicious with deep, rich flavors and it cooks all in one pot for easy clean up. Ready in just 45 minutes for a weeknight dinner you'll want to make on repeat.
Ingredients
Scale
- 2 chicken breasts (about 1 lb)
- 3 tablespoons olive oil
- 1 teaspoon fresh lemon juice
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 cup yellow onion, diced fine
- 4 garlic cloves, peeled and minced
- 1 and 1/2 cups chicken stock
- 1 cup heavy cream
- 2 cups casarecce pasta (or fusilli, medium shells, rotini, etc.)
- 1 cup parmesan cheese, finely shredded from the block (Parmigiano Reggiano recommended)
- 1 teaspoon fresh parsley, minced
- Optional: 1/8 teaspoon black pepper + a tablespoon of parmesan for serving
Instructions
- Trim any excess fat off of the chicken breast. Turn your knife parallel to the cutting board and slice each chicken breast through the center, to create 2 thinner chicken cutlets. Repeat with the other breast to create 4 cutlets total.
- Add the cutlets into a bowl and pour in 1 tablespoon olive oil, lemon juice, 1/2 teaspoon salt, garlic powder, oregano, and basil. Use your hands to toss the chicken around in the bowl and coat each side with the marinade. Allow to sit on the countertop for 5-10 minutes.
- Prepare a large dutch oven on the stovetop over medium heat. Pour in 1 tablespoon of olive oil and add in the chicken breast. Cook for 4-5 minutes, then flip chicken and cover the pot. Cook the other side until the internal temperature reaches 165 degrees (usually about 4-6 minutes). Transfer to a cutting board and tent with foil. Note: Make sure to check each chicken breast temperature before removing as they will cook at different times depending on pan heat, thickness, etc.
- Reduce the heat of the dutch oven to medium low. Add 1 tablespoon of olive oil and toss in the onions with 1/4 teaspoon salt. Cook for 3-4 minutes until softened, then add in garlic. Sauté for 1 minute.
- Pour in about 1/2 cup of the chicken stock and use a wooden spoon to stir scrape the bottom of the pan. It will look more like beef broth at this point from the browned bits, which add a ton of flavor.
- Pour in remaining chicken stock, heavy cream and the pasta. Stir to combine. Cover the dutch oven and cook for 13-18 minutes until the noodles are the texture you like. I prefer al dente, firm when bitten into. Stir every 5-6 minutes to avoid the pasta from sticking to bottom of the pot.
- As the pasta is cooking, slice or dice the chicken breast into smaller pieces.
- Once the noodles are cooked, turn off the heat and add in parmesan cheese and half of the parsley. Stir into the pasta to melt the cheese.
- Top the creamy garlic parmesan pasta with chicken breast and remaining parsley. Sprinkle over a bit more parmesan & a little black pepper, if desired. Serve immediately and enjoy!
Notes
- Try to slice the chicken cutlets in similar size so that they are fully cooked around the same time.
- If you've really burnt the bottom of the pan from the chicken, let it cool down and wash it before adding the onions. We want browned bits, not bitter black bits. You're better off having a lighter colored sauce versus having a bitter taste.
- Shred the parmesan from a block on the fine setting for a quick melt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dinner
- Method: stovetop
- Cuisine: Italian