Description
This Garlic Parmesan Chicken Pasta is a creamy, comforting dish featuring tender breaded chicken cutlets paired with penne pasta tossed in a rich garlic cream sauce. Ready in just 30 minutes, it’s perfect for weeknight dinners or entertaining guests with its flavorful combination of parmesan, garlic, and herbs.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken breast (cut into thin cutlets)
- 1/3 cup Italian style bread crumbs
- 1/4 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil (plus more as needed)
Pasta
- 16 ounces penne pasta (uncooked)
Garlic Cream Sauce
- 6 tablespoons butter
- 4 cloves garlic (pressed)
- 2 tablespoons flour
- 2 cups heavy cream
- 1 cup chicken broth
- 1/4 cup grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Chopped parsley (for garnish)
Instructions
- Cook the pasta: Prepare the penne pasta according to the package directions until al dente, then drain and set aside.
- Prepare the chicken coating: Cut or pound the chicken breasts into thin cutlets. In a bowl, mix together Italian bread crumbs, grated parmesan, garlic powder, and salt. Generously coat each side of the chicken cutlets with this breadcrumb mixture.
- Cook the chicken: Heat a large skillet or cast iron pan over medium heat and add 2 tablespoons of olive oil. Once hot, place the chicken cutlets flat in the pan without overcrowding. Cook for 4-5 minutes on one side without moving. Flip and cook another 4-5 minutes until the internal temperature reaches 165°F. Remove cooked chicken and set aside. Cook in batches as necessary, adding more olive oil if needed to prevent the skillet from drying out.
- Make the garlic cream sauce: In the same skillet, add butter and stir until melted. Add pressed garlic and cook for about 30 seconds until fragrant. Sprinkle in the flour and stir to form a roux.
- Create the sauce base: Gradually whisk in chicken broth until the mixture is smooth. Bring to a simmer and cook for 60-90 seconds until it begins to thicken. Stir in salt and pepper.
- Add cream and cheese: Slowly stir in heavy cream and bring back to a simmer. Mix in the remaining grated parmesan cheese and let the sauce simmer gently for 3-5 minutes until thickened.
- Combine pasta and sauce: Toss the cooked and drained pasta in the garlic parmesan cream sauce until well coated.
- Serve: Plate the pasta topped with whole or sliced garlic parmesan chicken. Garnish with chopped parsley if desired and enjoy!
Notes
- Cooking chicken in batches prevents overcrowding and ensures even browning.
- You can substitute penne pasta with other tube-shaped pastas like rigatoni or ziti.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich and thick.
- Use freshly grated parmesan cheese for best flavor and melting quality.
- Ensure chicken is fully cooked to an internal temperature of 165°F for safety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
