The Best Chicken Parmesan Garlic Pasta
This recipe for chicken parmesan garlic pasta cooked is the best! One of the most delicious pasta recipes I know; easy and ready in less than 30 minutes.
Servings: 3 people
Calories: 704kcal
Equipment
- Deep-sided skillet or large pan
Ingredients
Chicken:
- ½ lb boneless skinless chicken breast 225 g/ 8 oz
- ¼ teaspoon fine sea salt or kosher salt
- ⅛ teaspoon ground black pepper
- ½ teaspoon oregano
- 1 tablespoon olive oil
Pasta:
- 2 tablespoons butter Note 1
- 5-6 garlic cloves
- 2 cups chicken stock 500 ml, Note 2
- 1 cup whole milk 250 ml
- ½ lb fettucine 225 g/ 8 oz, Note 3
- 2 tablespoons cream cheese
- ½ cup Parmesan freshly grated, 30 g/ 1 oz
- 2 tablespoons fresh parsley
- fine sea salt or kosher salt if required
- freshly ground black pepper
Instructions
Chicken:
- Cut the breast into regular strips or bite-sized pieces. Toss them with salt, pepper, and oregano. ½ lb/ 225 g chicken breast + ¼ teaspoon salt + ⅛ teaspoon pepper + ½ teaspoon oregano
- Cook chicken: Heat the oil and cook the chicken for about 3 minutes until lightly browned on all sides. Remove from the pan and keep it warm. 1 tablespoon olive oil
- Sauté garlic: Melt the butter in the same pan. Add the garlic and sauté for another minute until fragrant and golden (not brown). 2 tablespoon butter + 5-6 garlic cloves
- Add chicken stock, milk, and fettuccine. Stir well to combine, and use a wooden spoon to separate the long pasta shapes (Note 4). Bring to a boil, cover the pot leaving a crack open, and turn the heat down to low. 2 cups/ 250 ml chicken stock + 1 cup/ 250 ml milk + ½ lb/ 225 g pasta
- Simmer for 6-8 minutes or until cooked al dente, stirring occasionally. Check the pasta repeatedly during the last few minutes; it should be cooked al dente and not too soft.
- Add: Turn off the heat and stir the Parmesan, cream cheese, and parsley. The residual heat will help the cheese melt. Add chicken and adjust the taste with salt and pepper (depending on the stock, you might not need salt). ½ cup/ 30 g Parmesan + 2 tablespoon cream cheese + 2 tablespoon parsley
- Leave to stand for 2-3 minutes, stir again and serve.
Notes
- Butter: Salted or unsalted butter; adjust the salt accordingly.
- Long pasta shapes: I had fettuccine, but spaghetti or other long pasta is excellent. Check the package instructions and adjust the cooking time accordingly. Always check that the pasta is cooked al dente.
- Stock: Homemade or store-bought chicken stock. Adjust the salt accordingly; some stocks are saltier than others.
- Separate pasta: If you leave them unattended at the beginning of the cooking time, they will stick to each other in a block of pasta. Use a wooden spoon or spatula, and separate them carefully without breaking them.
Nutrition
Serving: 1portion from 3 | Calories: 704kcal | Carbohydrates: 67g | Protein: 41g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 168mg | Sodium: 929mg | Potassium: 830mg | Fiber: 3g | Sugar: 9g | Vitamin A: 943IU | Vitamin C: 6mg | Calcium: 367mg | Iron: 3mg