Garlic Parmesan Pasta with Chicken

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Garlic Parmesan Pasta with Chicken

This Garlic Parmesan Pasta with Chicken is rich, garlicky, and finished with bright lemon zest for a Mediterranean twist on a classic comfort food. Eight cloves of garlic simmer into the cream sauce until deeply savory, never sharp, while tender chicken and a glossy parmesan finish make this a one-pan dinner special enough for company and easy enough for a weekday meal.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American, Mediterranean

Servings: servings

Calories: 1186kcal

Author: Gwen Wolken

Equipment

1 Large Stock Pot
1 large skillet

Ingredients

Chicken

12 ounces penne pasta
salt for the pasta water
1 ½ pounds chicken breasts boneless, skinless, cut into bite sized pieces
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon garlic powder

Garlic Parmesan Sauce

3 tablespoons unsalted butter
8 garlic cloves minced
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 teaspoon Italian seasoning
½ teaspoon kosher salt
½ teaspoon black pepper
red pepper flakes pinch
1 ¾ cups Parmesan cheese freshly grated
½ cup pasta water reserved from draining

Garnish

fresh parsley
1 lemon zested
Parmesan cheese to taste

Instructions

Chicken

Bring a large pot of salted water to a boil.
salt for the pasta water
Cook the pasta according to the package directions until al dente. Before draining, reserve ½ cup of the pasta cooking water, then drain the pasta and set it aside.
12 ounces penne pasta
While the pasta cooks, season the chicken with salt, pepper, Italian seasoning, paprika, and garlic powder.
1 ½ pounds chicken breasts, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon Italian seasoning, ½ teaspoon paprika, ½ teaspoon garlic powder
Heat the olive oil in a large skillet over medium-high heat.
1 tablespoon olive oil
Add the chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Transfer the chicken to a plate.

Garlic Parmesan Sauce

Using the same skillet, reduce the heat to medium-low. Melt the butter and add the garlic, cooking for about 30 seconds until fragrant.
3 tablespoons unsalted butter, 8 garlic cloves
Whisk in the flour and cook for 1 minute.
2 tablespoons all-purpose flour
Slowly pour in the milk and heavy cream, whisking constantly until the sauce is smooth.
2 cups whole milk, 1 cup heavy cream
Add in the Italian seasoning, salt, pepper, and red pepper flakes. Simmer for 3-5 minutes, stirring frequently, until the sauce begins to thicken.
1 teaspoon Italian seasoning, ½ teaspoon kosher salt, ½ teaspoon black pepper, red pepper flakes
Remove the skillet from the heat. Gradually whisk in the Parmesan cheese until melted and smooth.
1 ¾ cups Parmesan cheese
Return the cooked chicken and the pasta to the skillet. Combine all of the ingredients until evenly coated with the sauce. If the sauce is too thick, stir in the reserved pasta water a few tablespoons at a time until you get to your desired consistency.
½ cup pasta water
Garnish with the lemon zest, fresh parsley, and extra cheese if desired. Serve immediately.
fresh parsley, 1 lemon, Parmesan cheese

Notes

Chicken: Cook in a single layer without crowding the pan. If the chicken is crowded, it will steam instead of developing that golden-brown crust.

Garlic: Don't reduce the count if you're nervous about 8 cloves. Cooked gently in the butter, it mellows completely without that raw bite by the time the sauce comes together.

Parmesan: Grate it yourself from a block. Pre-shredded cheese is coated in starches that prevent smooth melting and can leave the sauce grainy instead of silky.

Adding the milk and cream: Pour it into the butter-flour mixture slowly, whisking constantly. This prevents lumps and gives you a smooth, even sauce.

Lemon zest: Stir it in at the very end, off the heat, right after the parmesan melts in. Adding it too early cooks off the bright citrus oils and you lose the lift it's meant to give the sauce.

Reserved pasta water: Don't skip this step. The starch helps loosen the sauce to the right consistency and helps it cling to the noodles instead of pooling at the bottom of the bowl.

Storage: Refrigerate in an airtight container for 3 to 4 days. This recipe does not freeze well, the sauce will separate into oil and liquid once thawed, so it's best enjoyed fresh.

Reheating: Place the pasta in a skillet over low heat. Add a splash of milk, cream, or water, about 1 to 2 tablespoons, and toss gently until warmed through. This replaces the moisture the sauce loses in the fridge without breaking it.

Nutrition