Garlic Parmesan Chicken Pasta Recipe

Ingredients

• 2 medium chicken breasts (approx. 20 ounces)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Olive oil for drizzling
• 16 oz. penne pasta
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large shallot, chopped (about 1/2-3/4 cup)
• 4-6 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup flour
• 2 cups low-sodium chicken broth
• 2 cups half and half (or milk whisked with 1 tablespoon cornstarch or evaporated milk mixed with 2 teaspoons cornstarch)
• 2 teaspoons chicken bouillon (powder, crushed cubes, or base)
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups (100g) freshly grated Parmesan cheese, packed
• Fresh parsley for garnish (optional)
• Fresh lemon juice (optional)

Instructions

1. 1

   Cook Pasta: Boil penne pasta in heavily salted water until al dente. Reserve one cup of pasta water before draining. Set pasta aside.

2. 2

   Prepare Chicken Cutlets: Slice each chicken breast through the equator to make four fillets. Cover with plastic wrap and gently pound each fillet to tenderize.

3. 3

   Season Chicken: Mix salt, pepper, onion powder, garlic powder, and paprika. Pat the chicken dry, drizzle lightly with olive oil, and apply the spice mixture evenly on both sides. Let rest while preparing other ingredients.

4. 4

   Cook Chicken: Heat 2 tablespoons olive oil in a large braiser or Dutch oven over medium-high heat until hot. Cook the chicken for 5 minutes per side, or until golden and cooked through to 160°F. Transfer to a cutting board and allow to rest for at least 5 minutes. Do not clean the skillet.

5. 5

   Sauté Aromatics: Melt 2 tablespoons unsalted butter in the skillet with chicken drippings over medium heat. Add chopped shallots and sauté until tender, about 3-4 minutes, scraping the pan to loosen browned bits. Add minced garlic and red pepper flakes and cook for 30 seconds.

6. 6

   Make Roux: Sprinkle flour over the aromatics and stir continuously for 1 minute until thickened.

7. 7

   Add Liquids and Seasonings: Lower heat to low and slowly whisk in chicken broth and half and half, stirring until smooth. Add chicken bouillon, dried parsley, basil, oregano, salt, and pepper. Increase heat to medium and simmer, stirring frequently, until sauce thickens.

8. 8

   Add Parmesan Cheese: Reduce heat to low and gradually stir in freshly grated Parmesan cheese until completely melted and sauce is creamy.

9. 9

   Combine Pasta and Chicken: Stir cooked pasta and sliced chicken into the sauce. Add reserved pasta water a little at a time if needed to adjust sauce consistency. Season with additional salt and pepper to taste. Optionally, squeeze fresh lemon juice over the chicken and garnish with fresh parsley.