Description
This Garlic Parmesan Chicken Pasta recipe features tender, pan-fried chicken pieces coated in a creamy, garlicky parmesan sauce, served over perfectly cooked linguine. It’s a comforting and flavorful dish that’s ready in about 25 minutes, making it ideal for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 300 g (10.5 oz) linguine
Chicken
- 3 chicken breasts, chopped into bite-size pieces (about 525 g or 18.5 oz)
- 2 tbsp cornflour (cornstarch)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 3 tbsp oil
Sauce
- 1 small onion, peeled and finely chopped
- 3 cloves garlic, peeled and minced
- 1/4 tsp salt
- 1/2 tsp pepper
- 180 ml (3/4 cup) strong chicken stock (or water plus 2 stock cubes)
- 180 ml (3/4 cup) double (heavy) cream
- 1 tbsp lemon juice (juice from approx. half a lemon)
- 50 g (1/2 cup) finely grated parmesan cheese
- Small bunch fresh parsley, finely chopped
- Extra black pepper and grated parmesan for serving
Instructions
- Cook the pasta: Prepare the linguine according to the package instructions. Once cooked, drain the pasta and reserve 1 cup of the pasta cooking water for later use.
- Prepare the chicken coating: In a bowl, combine the chopped chicken pieces with cornflour, 1/2 tsp salt, 1/2 tsp black pepper, and garlic powder. Toss thoroughly until the chicken is evenly coated.
- Fry the chicken: Heat 3 tbsp oil in a large frying pan over medium heat. Add the coated chicken pieces and fry for 6-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and keep warm.
- Sauté the onions: Check the pan for remaining oil; if insufficient, add a small splash more. Add the finely chopped onion and cook for 2-3 minutes, stirring frequently, until the onions begin to soften.
- Add garlic and seasonings: Stir in the minced garlic, 1/4 tsp salt, and 1/2 tsp pepper, cooking for 1 minute to release the flavors.
- Make the sauce: Pour in the chicken stock and double cream. Bring the mixture to a boil, then reduce to a simmer and cook gently for 3 minutes until the sauce slightly thickens.
- Finish the sauce: Stir in the lemon juice to add brightness to the creamy sauce.
- Combine pasta and sauce: Add the drained linguine to the sauce in the pan. Sprinkle over the grated parmesan cheese. Use tongs to toss the pasta thoroughly, ensuring it is fully coated with the sauce.
- Adjust sauce consistency: If the sauce is too thick, add splashes of the reserved pasta cooking water gradually until desired consistency is reached.
- Add chicken back and heat through: Return the cooked chicken pieces to the pan, stir through the pasta and sauce, and heat for an additional minute to ensure everything is hot. Turn off the heat.
- Serve: Divide the pasta and chicken between bowls. Garnish with finely chopped fresh parsley and an extra sprinkle of black pepper and grated parmesan cheese for serving.
Notes
- This dish combines juicy pan-fried chicken with a rich, creamy garlic parmesan sauce for ultimate comfort food.
- Ready in approximately 25 minutes, making it a quick and delicious meal option.
- If preferred, substitute chicken stock with vegetable stock for a slightly different flavor profile.
- Reserve pasta water is key to adjusting the sauce consistency without diluting flavor.
- Fresh parsley adds a nice burst of color and freshness when served.
Nutrition
- Serving Size: 1 serving
- Calories: 766 kcal
- Sugar: 5 g
- Sodium: 1305 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.1 g
- Carbohydrates: 67 g
- Fiber: 3 g
- Protein: 44 g
- Cholesterol: 146 mg
