Description

This Garlic Parmesan Pasta with Chicken is a creamy, cheesy, and flavorful dish perfect for cozy weeknight dinners. Tender chicken tenderloins are seasoned and seared to perfection, then tossed in a rich garlic-infused Parmesan sauce made with heavy cream, cream cheese, and fresh herbs, all combined with al dente pasta. The sauce’s bold garlic, white wine, and fresh parsley notes elevate this comforting meal to the next level.

Ingredients

Scale

Chicken and Seasonings

1 1/2 lbs Chicken Tenderloins (or boneless skinless chicken thighs)
1 tsp Smoked Paprika
1 tsp Oregano
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Kosher Salt
1/2 tsp Black Pepper
2 tbsp Olive Oil

Sauce

2 tbsp Salted Butter
2 Shallots (diced)
8 cloves Garlic (diced)
4 sprigs Thyme (stems removed)
1 cup Dry White Wine
2 tbsp All Purpose Flour
2 tsp Chicken Bouillon Paste
2 cups Heavy Cream
4 oz Cream Cheese
1 1/2 cups Parmesan (freshly grated)
1 tbsp Lemon Juice
1 tbsp Hot Sauce
3 tbsp Fresh Parsley (chopped)

Pasta

12 oz Pasta
Salt and Pepper (to taste)

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Instructions

Season the Chicken: Pat the chicken dry with paper towels and place in a large bowl. Add smoked paprika, oregano, garlic powder, onion powder, black pepper, and kosher salt. Mix thoroughly to ensure each piece is well coated with the seasoning blend.
Sear the Chicken: Heat olive oil in a large skillet over medium heat until hot. Add the chicken and cook for 5-7 minutes per side until browned and cooked through. Remove chicken from the pan, cover with aluminum foil to keep warm, and set aside.
Prepare the Sauce Base: In the same skillet, add the butter and melt completely. Add diced shallots and sauté for 4-5 minutes until softened and aromatic. Then add diced garlic and continue cooking for another 2-3 minutes.
Deglaze and Thicken: Add the thyme sprigs and pour in the dry white wine. Let it cook for about 5 minutes to reduce slightly. Stir in all-purpose flour and chicken bouillon paste and whisk continuously for 2-4 minutes to form a thin roux.
Add Cream and Cheese: Gradually pour in the heavy cream and add cream cheese, stirring continuously until the cream cheese is fully melted and incorporated. Season lightly with salt and pepper, then lower the heat and let the sauce simmer for 5-7 minutes until it thickens to a rich Alfredo-like consistency.
Finish the Sauce: Stir in the freshly grated Parmesan, lemon juice, hot sauce, and chopped parsley. Adjust seasoning with additional salt and pepper to taste.
Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook till al dente according to package instructions. Reserve about 1 cup of pasta cooking water, then drain the pasta.
Combine Sauce and Pasta: If the sauce is too thick, whisk in up to 1/4 cup of reserved pasta water to loosen it to your desired consistency.
Assemble the Dish: Cut the cooked chicken into bite-sized pieces and fold them, along with any juices, into the sauce. Add the drained pasta and toss everything together gently until well coated.

Notes

This dish offers a harmonious blend of creamy, cheesy sauce with bold garlic flavor, perfect for an indulgent weeknight dinner.
You can substitute chicken thighs for tenderloins if preferred; adjust cooking time accordingly.
Use freshly grated Parmesan for the best flavor and texture in the sauce.
The reserved pasta water helps loosen the sauce without diluting flavor, allowing for a creamy coating on the pasta.
Hot sauce adds a subtle spicy kick; adjust the amount to your taste or omit if desired.

Nutrition

Serving Size: 1 serving
Calories: 686 kcal
Sugar: 4 g
Sodium: 762 mg
Fat: 42 g
Saturated Fat: 23 g
Unsaturated Fat: 16 g
Trans Fat: 0.1 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 183 mg