If you’re craving a quick and delicious meal, this Easy Garlic Chicken Pasta is a must-try. With its simple ingredients and bold flavors, it offers a perfect blend of tender chicken, savory garlic, and al dente pasta. Ideal for busy weeknights, this dish comes together in no time and satisfies even the pickiest eaters. Get ready to enjoy a comforting and flavorful pasta experience that will have everyone asking for seconds.
Steps
- Prepare the chicken by ensuring each piece is about 1/2 inch thick by either butterflying or flattening it. Mix Italian seasoning, paprika, salt, and pepper in a small bowl, then pat the chicken dry and coat both sides with the seasoning mixture.
- Heat a large pan over medium heat and add avocado oil. Cook the seasoned chicken for 3-5 minutes on each side until it reaches an internal temperature of 165°F, then remove it from the pan to rest.
- Lower the heat to medium-low and add more avocado oil and butter to the pan. Sauté the diced onion, adding salt while cooking for about 3 minutes until it becomes tender and translucent. Stir in the minced garlic and cook for an additional minute.
- Pour chicken broth into the pan to deglaze it, scraping up the browned bits. Bring the broth to a light boil before adding the dry pasta, ensuring the pasta is fully submerged. Cover the pan and cook for about 10 minutes, until the pasta is al dente.
- Turn off the heat and stir in the parmesan cheese, heavy cream, and chopped parsley until the cheese melts and the sauce thickens slightly. Adjust the seasoning with salt and pepper to taste.
- Slice the rested chicken into strips and return it to the pan with the pasta. Mix everything together, then serve and enjoy your meal.
Ingredients
- 1 tablespoon avocado oil or olive oil
- 1 pound boneless, skinless chicken breast (butterflied or pounded to approximately ½ inch thickness)
- 1 tablespoon Italian seasoning
- ½ teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon avocado oil or olive oil
- 1 tablespoon unsalted butter
- ½ jumbo yellow onion, diced (equals about 1 cup)
- 4-6 large garlic cloves, minced
- 8 ounces dry penne pasta (can use regular, gluten-free, or protein-enriched)
- 2 cups chicken broth
- 1 cup finely grated Parmesan cheese
- ½ cup heavy cream
- 2 tablespoons chopped parsley
Nutritional Values
Calories: 2660kcal | Carbohydrates: 212g | Protein: 164g | Fat: 128g | Saturated Fat: 56g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 44g | Trans Fat: 0.4g | Cholesterol: 552mg | Sodium: 4084mg | Potassium: 2980mg | Fiber: 12g | Sugar: 20g | Vitamin A: 4364IU | Vitamin C: 32mg | Calcium: 1208mg | Iron: 8mg
FAQ
- Can I make this dish gluten-free?
- Yes, you can easily make this recipe gluten-free by substituting the regular penne pasta with a gluten-free alternative. Brands like Banza, Jovial, and Bionaturae are recommended. Ensure you adjust the cooking time based on the pasta package instructions.
- Is it possible to make this recipe dairy-free?
- Absolutely! You can replace the butter with a vegan alternative or extra oil, and swap the heavy cream for a plant-based cream, such as Country Crock Plant Cream. Use vegan parmesan or omit it, though some vegan cheeses might not melt as well.
- What can I use instead of heavy cream?
- It’s not recommended to substitute heavy cream with milk, as it won’t provide the same rich texture. However, if necessary, whole milk could be used, but the sauce may not be as thick or creamy.
- How do I know when my stainless steel pan is preheated?
- To ensure your stainless steel pan is preheated, splash a little water onto the surface. If it forms bubbles and dances around, the pan is ready. Only then should you add your oil, followed by the chicken.
- What are some good side dishes for this meal?
- This dish pairs well with roasted or steamed vegetables, such as broccoli. Alternatively, you can add spinach directly into the sauce at the end for extra greens.
- How should I store leftovers?
- Store leftovers in an airtight container in the fridge after letting them cool completely. The dish holds up well if the pasta is cooked al-dente and can be enjoyed cold or reheated.
Tips
- Preheat Your Pan Properly: Ensure your stainless steel pan is adequately preheated to achieve a beautiful golden sear on the chicken. Test by sprinkling a little water; if it bubbles and “dances,” the pan is ready.
- Butterfly or Pound the Chicken: Make sure your chicken breasts are about 1/2 inch thick to ensure they cook evenly and thoroughly in the given time.
- Use Chicken Broth for the Pasta: Instead of water, cook the pasta in chicken broth to infuse more flavor into the dish. Chicken bone broth can also add extra nutrients.
- Add Dairy After Cooking: Wait until you’ve turned off the heat before adding heavy cream and parmesan to avoid curdling and maintain a smooth sauce.
Equipment
- Stainless Steel Pan with Lid: A stainless steel pan is recommended for this recipe to achieve the best sear on the chicken.
- Meat Mallet or Tenderizer: For beating down the chicken breasts to the desired thickness.
- Fine Grater or Microplane: For finely grating the parmesan cheese to ensure it melts well in the sauce.
- Instant-Read Meat Thermometer: Useful for checking that the chicken reaches the safe internal temperature of 165°F.
