Garlic Parmesan Chicken Pasta
Servings: people
This garlic parmesan chicken pasta is endlessly creamy, protein-packed, and seriously delicious. Plus, it comes together in about 20 minutes so it's perfect for a weeknight dinner.
Ingredients
- 8 ounces pasta (penne, fettuccine, or your favorite)
Chicken
- 2 large chicken breasts about 1 lb/ 450 g – boneless, skinless
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning or dried oregano
- 2 tablespoons lemon juice or red wine vinegar
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ⅓ cup dry white wine or lemon juice
Sauce
- 4 cloves garlic
- ½ cup heavy cream or half-and-half for lighter option
- ½ cup chicken broth or vegetable broth
- 4 cups spinach
- ¾ cup grated Parmesan cheese
- 1 handful fresh basil or parsley (for garnish) + crispy prosciutto for a savory crunch
Instructions
- Pasta – Cook 8 ounces pasta in plenty of salted boiling water as per package instructions minus 1 minute. Reserve 1 cup of pasta water before draining.
- Chicken – Cut 2 large chicken breasts into small slices. Add to a bowl and season with 2 tablespoons olive oil, 1 teaspoon Italian seasoning, 2 tablespoons lemon juice, ¼ teaspoon red pepper flakes, ½ teaspoon salt, and ⅛ teaspoon black pepper. You can make this up to 12 hours in advance and keep it marinading in the fridge.Heat a large skillet over high heat and cook the chicken for 2½ minute per side until golden.Optional – Deglaze with ⅓ cup dry white wine. When wine has evaporated remove chicken onto a plate.
- Sauce – To the same skillet, add a bit more oil if needed, then sauté 4 cloves garlic (grated) until fragrant – about 30 seconds – don't burn it.Pour in ½ cup heavy cream, ½ cup chicken broth, 4 cups spinach. Let them wilt then add the cooked pasta and chicken. Stir and simmer for 1 minute.Turn heat off, then add ¾ cup grated Parmesan cheese and stir for a final minute until the cheese melts.
- Plate – Garnish with 1 handful fresh basil, lemon zest, and some optional crispy prosciutto.
Notes
SUBSTITUTIONS
- Chicken breasts –> Boneless, skinless chicken thighs.
- Olive oil –> Avocado oil.
- Italian Seasoning –> Dried oregano.
- Lemon Juice –> Red wine vinegar.
- Heavy Cream –> Half-and-half, low-fat cream, or 1 cup milk whisked with 1 tablespoon cornstarch.
- Chicken broth –> Vegetable broth.
- Spinach –> Optional. Substitute sautéed mushrooms or roasted broccoli florets.
- Fresh Basil –> Fresh parsley.
- For crispy prosciutto: Preheat oven to 400°F (200°C). Arrange prosciutto on a single layer on a baking sheet. Bake 10-12 minutes until crispy. Finish the last two minutes with broiler function for extra crisp. Let it cool down to get ultra-crisp!
- Cut the chicken right: If you're using chicken breasts, slice them across the short side into pieces about ⅓ inch thick (0.9 cm). Not too thin – you want them juicy, not dry.
- Sear, don’t overcook: Toss the chicken with seasoning in a bowl, then sear it in a hot skillet for 2 to 2½ minutes per side. That’s all it needs for a golden crust and tender center.
- Deglaze like a pro: A splash of dry white wine lifts all the flavorful bits from the pan and adds amazing aroma and brightness. Don’t skip it! No wine? Lemon juice or veggie broth are your best substitutes.
- Use real Parmesan: Grab a wedge of Parmigiano Reggiano or Grana Padano and grate it fresh. It melts smoother, tastes richer, and makes the sauce silky.
- Go heavy on the garlic: Grated garlic releases more flavor and is easier to digest. Don’t hold back – this dish loves garlic.
- Save that pasta water: It’s starchy, it’s magical, and it helps your sauce come together.
- Customize with veggies: Toss in spinach, mushrooms, peas, or whatever you have on hand. It’s an easy way to boost the flavor and nutrition.
