Creamy Garlic Parmesan Chicken Pasta
Equipment
Ingredients
Chicken
boneless chicken breast (pounded)
450 g
salt
1 tsp
smoked paprika powder
2 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
355 ml
heavy whipping cream (unsweetened)
355 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
Season the chicken
Season chicken breast with salt, pepper, garlic powder, and smoked paprika. Drizzle with oil and mix to coat evenly.
Marinate the chicken
Let the seasoned chicken marinate in the refrigerator 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 8-10 minutes, flipping sides until cooked through and internal temperature reaches 74°C.
Slice the chicken
Remove the cooked chicken from the pan and slice it into strips.
Sauté the onion
In the same pan, add butter. Once melted, add finely chopped onions and sauté for 1 minute until translucent.
Add garlic
Add minced garlic to the pan and sauté until fragrant for about 30 seconds.
Add seasonings and flour
Add salt, pepper, garlic powder, smoked paprika, red chili flakes, Italian seasoning, and flour. Stir everything together.
Add chicken broth
Gradually add chicken broth while stirring continuously. Cook on medium heat for 2-4 minutes until the sauce thickens.
Add heavy cream
Stir in the heavy whipping cream and whisk until the sauce thickens further.
Add Parmesan and parsley
Add freshly grated Parmesan cheese and dried parsley, mixing well until cheese melts into the sauce.
Combine pasta and chicken
Add the boiled pasta to the sauce along with the sliced chicken. Mix everything together and garnish with more Parmesan if desired.
Original recipe
Storage
Store pasta and sauce separately if possible to maintain texture. Add splash of cream when reheating to restore consistency.
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