Chicken Garlic Parmesan (Print Version)

Rich, creamy comfort food with garlic, parmesan, and chicken tossed into pasta. Awesome for busy nights and special get-togethers.

# Ingredients:

→ Pasta

01 - 225 g of penne or another medium-sized pasta

→ Chicken

02 - 450 g chicken breast cut into cubes about 2.5 cm each
03 - Salt as much as you like
04 - A couple tablespoons of olive oil
05 - Black pepper, whatever fits your taste

→ Sauce

06 - 5 fresh garlic cloves, chopped up tiny
07 - 240 ml heavy cream left out to warm to room temp
08 - 100 g parmesan cheese that you just grated
09 - A sprinkle of Italian seasoning, if you feel like it (about 0.5 teaspoon)
10 - 4 tablespoons unsalted butter
11 - If you want a bit of heat: 1/4 teaspoon red pepper flakes

→ Garnish

12 - Chopped fresh parsley, about 2 tablespoons

# Steps:

01 - Sprinkle on chopped parsley at the end. Check if it needs a bit more salt or pepper, then dig in quick while it’s hot.
02 - Dump your cooked pasta and browned chicken into the pan with the sauce. Mix till everything’s covered well. Splash in some pasta water if it seems too thick. Keep it on a low heat for a couple minutes so all the flavors get cozy.
03 - Melt your butter in that same pan over medium. Add the chopped garlic, let it sizzle for about a minute so it smells awesome. Stir in the heavy cream. Slowly shake in the parmesan and keep mixing until it’s all together and smooth. Throw in Italian seasoning and chili flakes if you’re using them.
04 - Get your olive oil hot in a large pan over slightly higher than medium. Toss salt and pepper over the chicken cubes and cook them for 4–5 minutes until they're just golden and not raw. Move them onto a plate for now.
05 - Chop the parsley, cube up the chicken, finely mince the garlic, and grate the parmesan fresh. Measure out the butter, cream, seasonings and anything else you'll need.
06 - Fill a big pot with water and add a hefty pinch of salt. Once it’s boiling up strong, throw in the pasta and cook it so it’s still got a little bite. Scoop out about 120 ml of the water before draining so you can use it later.

# Notes:

01 - Freshly grated parmesan melts way better and tastes so much nicer than the pre-shredded stuff.
02 - You can swap out half the cream for whole milk if you want it lighter.
03 - Keep the heat on medium when adding cream so it won't separate.

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