Creamy Garlic Parmesan Chicken Pasta
Equipment
Ingredients
Chicken
boneless chicken breast (pounded slightly)
450 g
salt
1 tsp
smoked paprika powder
1 tsp
garlic powder
1 tbsp
black pepper
1 tsp
oil
2 tbsp
clarified butter/ghee
2 tbsp
butter
1 tbsp
Sauce
yellow onion (finely chopped)
1 piece
fresh garlic (minced)
1 tbsp
all purpose flour
2 tbsp
chicken broth
360 ml
heavy whipping cream (unsweetened)
360 ml
salt
1 tsp
smoked paprika powder
1 tbsp
red chili flakes
1 tsp
black pepper
0.5 tsp
garlic powder
1 tsp
dried parsley
1 tbsp
Italian seasoning
1 tbsp
Parmesan cheese (freshly grated)
50 g
Pasta
pasta of choice (boiled)
280 g
Instructions
Marinate the chicken
Season chicken with salt, pepper, garlic powder and smoked paprika, drizzle with oil and coat evenly.
Cook the chicken
Heat clarified butter in pan on medium heat, add chicken and cook 8-10 minutes flipping sides until cooked through (165°F internal temperature).
Slice the chicken
Remove chicken from pan and slice it, then set aside.
Sauté the onion
In same pan add butter, once melted add finely chopped onions and sauté for 1 minute until translucent.
Add garlic and seasonings
Add minced garlic and sauté until fragrant for 30 seconds. Then add salt, pepper, garlic powder, smoked paprika, red chili flakes and Italian seasoning.
Add flour and cook roux
Add flour and cook for one minute, stirring continuously.
Add chicken broth
Gradually add chicken broth and mix until sauce thickens. Cook on medium heat for 2-4 minutes.
Add cream and Parmesan
Stir in heavy whipping cream and whisk until sauce thickens further. Add freshly grated Parmesan cheese and parsley, mixing well.
Combine pasta and chicken
Add cooked pasta and top with sliced chicken. Mix everything together and sprinkle with more Parmesan cheese if desired.
Original recipe
Storage
Store pasta and sauce separately for best results. Reheat with splash of cream or broth to restore consistency.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.