Garlic Parmesan Pasta (Print Version)
Creamy noodles tossed with juicy chicken, fresh parmesan, and lots of garlic. It’s quick, filling, and really hits the spot.
# Ingredients:
→ Pasta
01 -
225g of penne or another short pasta shape
→ Chicken
02 -
450g chicken breast, chopped into 2.5cm chunks
→ Sauce and Seasonings
03 -
2 tablespoons olive oil
04 -
4 tablespoons unsalted butter
05 -
5 cloves garlic, finely chopped
06 -
240ml heavy cream, at room temp
07 -
100g parmesan, freshly grated
08 -
0.5 teaspoon dried Italian herbs (optional)
09 -
0.25 teaspoon crushed red pepper (optional)
10 -
Salt, add as needed
11 -
Black pepper, add as needed
→ Garnish
12 -
2 tablespoons fresh parsley, finely chopped
# Steps:
01 -
Once everything simmers together, check salt and pepper. Dish out while hot, scatter the parsley over the top.
02 -
Tip the cooked chicken back into the pan. Add the drained pasta along with Italian herbs or pepper flakes if you like them. Stir everything together. Splash in a bit of pasta water if it looks dry. Let it bubble for a couple of minutes so the flavors mix.
03 -
Drop the heat to medium. Toss the butter into the pan, then add in the chopped garlic. Stir for a minute till it smells amazing. Next, pour the cream in and let it heat gently. Sprinkle parmesan and whisk until it’s smooth and creamy.
04 -
Pour the olive oil into a big pan and warm it over medium-high. Add your chicken chunks, sprinkle salt and pepper, and cook till they’re just cooked and golden. Take them out and let them rest.
05 -
Chop up the chicken, mince the garlic, grate your parmesan, and measure out everything else.
06 -
Heat a big pot of salted water till it’s rolling. Toss in the pasta and cook so it still has a bit of bite. Save a cup of the water, drain, and set aside.
# Notes:
01 -
If you want it lighter, swap half the cream for whole milk or use a lighter cream.