Description
This Garlic Parmesan Chicken Pasta is a hearty and flavorful dish featuring juicy pan-fried chicken coated in a creamy, garlicky parmesan sauce tossed with linguine. A perfect comfort meal ready in just 25 minutes, combining tender chicken, aromatic garlic, fresh parsley, and a luscious parmesan cream sauce that clings beautifully to every strand of pasta.
Ingredients
Scale
Pasta
- 300 g (10.5 oz) linguine
Chicken
- 3 chicken breasts, chopped into bite-size pieces (approx. 525g or 18.5oz)
- 2 tbsp cornflour (cornstarch in US)
- 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 approximately half a lemon)
- 50 g (1/2 cup) finely grated parmesan cheese
To Serve
- Small bunch fresh parsley, finely chopped
- Black pepper, to taste
- Grated parmesan, for garnish
Instructions
- Cook the pasta: Prepare the linguine according to package instructions until al dente. Drain the pasta, reserving 1 cup of the pasta cooking water to loosen the sauce later if needed.
- 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 everything together until the chicken is evenly coated.
- Fry the chicken: Heat 3 tablespoons of oil in a large frying pan over medium heat. Once hot, add the coated chicken pieces and fry for 6 to 7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and keep warm in a bowl.
- Sauté onions: Check the pan for remaining oil and add a splash more if needed. Add the finely chopped onion and cook for 2 to 3 minutes, stirring frequently, until starting to soften.
- Add garlic and seasoning: Add the minced garlic along with 1/4 tsp salt and 1/2 tsp pepper to the pan. Cook for about 1 minute until fragrant.
- Make the sauce: Stir in the chicken stock and double cream. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 3 minutes until the sauce thickens slightly. Stir in the lemon juice.
- Combine pasta and parmesan: Add the cooked linguine to the pan with the sauce. Sprinkle over the finely grated parmesan. Use tongs to lift and drop the pasta repeatedly, ensuring it is fully coated in the creamy sauce.
- Adjust sauce consistency: If the sauce seems too thick, loosen it with some of the reserved pasta cooking water, adding little by little until the desired consistency is reached.
- Finish with chicken: Return the cooked chicken pieces to the pan and stir them through the pasta and sauce. Heat for an additional minute to warm the chicken thoroughly, then turn off the heat.
- Serve and garnish: Divide the pasta and chicken between serving bowls. Top with freshly chopped parsley, an extra sprinkle of black pepper, and additional grated parmesan for garnish.
Notes
- This dish features juicy pan-fried chicken combined with a creamy, garlicky parmesan sauce served over linguine, making it a comforting and flavorful meal.
- The sauce can be adjusted easily by adding reserved pasta water to achieve the perfect creamy consistency.
- Using freshly grated parmesan cheese enhances the sauce’s flavor and texture.
- The recipe is ready in about 25 minutes, making it perfect for a quick yet satisfying dinner.
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
