Creamy Garlic Parmesan Chicken Pasta
Ingredients
Chicken
Boneless chicken breast (pounded)
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 the chicken with salt, pepper, garlic powder, and smoked paprika. Drizzle with oil and mix to coat evenly. Let it marinate for at least one hour.
Cook the chicken
Heat a pan on medium heat, add clarified butter. Once hot, add the chicken and cook for 8 to 10 minutes, flipping sides until cooked through and internal temperature reaches 74°C. Remove, slice and set aside.
Prepare the sauce base
In the same pan, add butter. Once melted, add onions and sauté for 1 minute until translucent. Add garlic and sauté until fragrant for about 30 seconds.
Add seasonings and flour
Add salt, pepper, garlic powder, smoked paprika, red chili flakes, and Italian seasoning. Mix well. Add flour and stir, cooking for 1 minute.
Build the sauce
Gradually add chicken broth, mixing until the sauce thickens. Cook on medium heat for 2-4 minutes. Stir in heavy cream and whisk until thickened. Add Parmesan cheese and parsley, mixing well.
Assemble and serve
Add cooked pasta to the sauce and top with sliced chicken. Mix everything together. Garnish with more Parmesan if desired and serve immediately.
Original recipe
Storage
Store in airtight container. Reheat gently to avoid drying out the sauce.
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