Best Garlic Parmesan Chicken Pasta
Few dishes strike the perfect balance between indulgence and simplicity, but Garlic Parmesan Chicken Pasta manages to do just that. This hearty dish combines tender, seasoned chicken with a creamy, garlicky parmesan sauce that clings perfectly to al dente pasta. It’s an ideal choice for busy weeknights yet elegant enough for a special dinner. The richness of the sauce and the delicate aroma of garlic make this recipe a go-to comfort meal that never fails to impress.
Ingredients Breakdown
Every great recipe starts with quality ingredients, and this garlic parmesan chicken pasta dish is no exception.
For the chicken, the magic lies in the seasoning. Olive oil acts as the base, ensuring a juicy, golden-brown roast. Kosher salt enhances the natural flavor of the chicken, while garlic powder and freshly ground black pepper provide aromatic depth. Chicken thighs, with their rich flavor and tenderness, are the preferred cut, but chicken breasts can also be used for a leaner option.
For the pasta, the creamy garlic parmesan sauce is the hero. A combination of heavy cream, milk, and cream cheese creates a luscious base, while shredded parmesan cheese adds a nutty richness. Minced garlic infuses the sauce with a bold aroma, while parsley provides a refreshing, herbaceous note. Choosing the right pasta shape is key; robust shapes like penne or fusilli hold the sauce beautifully, making each bite a creamy delight.
Step-by-Step Cooking Instructions
Perfecting this garlic parmesan chicken pasta recipe requires careful attention to each step, ensuring that every component shines.
Begin with the chicken. Generously season the thighs with salt, garlic powder, and black pepper, then coat them with olive oil for an even, flavorful crust. Arrange them on a parchment-lined baking sheet, ensuring they are spread out for even cooking. Roast them at 400°F until the internal temperature reaches 165°F. This not only guarantees food safety but ensures juicy, flavorful meat. Allow the chicken to rest before shredding it into bite-sized pieces this resting period locks in the juices.
While the chicken roasts, prepare the pasta. Boil a large pot of salted water and cook the pasta until al dente. Reserving the starchy pasta water is a small but essential step, as it can loosen the sauce if needed. Once drained, the pasta is ready to absorb the creamy sauce.
The garlic parmesan sauce is the crowning glory of this dish. Begin by melting butter over medium heat and sautéing the garlic for a few seconds to release its fragrant oils. Whisk in flour to create a smooth roux, which thickens the sauce and gives it body. Slowly incorporate milk and heavy cream, whisking constantly to avoid lumps. Reduce the heat and let the sauce simmer until it reaches a silky consistency. Add the parmesan cheese and cream cheese, stirring until they melt into the sauce. A pinch of salt and a dash of black pepper fine-tune the flavor profile.
Finally, combine the components. Toss the shredded chicken and cooked pasta into the sauce, stirring until every piece is coated. If the sauce feels too thick, a splash of reserved pasta water will bring it to the perfect consistency.
Recipe Tips & Frequently Asked Questions
- Make-Ahead Tips: Prepare the chicken and sauce in advance. Reheat gently to avoid overcooking.
- Adjusting Seasoning: Start with minimal salt in the sauce; the parmesan adds its own salty kick.
- Ingredient Substitutions: If cream cheese is unavailable, mascarpone is a suitable replacement.
- Reheating Leftovers: Warm leftovers on low heat with a splash of milk to restore creaminess.
- Using Chicken Breasts: Yes, they can be used but ensure not to overcook to avoid dryness.
- Preventing Clumpy Cheese: Gradually add cheese to the warm sauce and whisk continuously.
- Meal Prep-Friendly: Store in airtight containers; it reheats beautifully for weekday lunches.
- What to Do Without Fresh Parsley: Dried parsley works in a pinch, though fresh provides better flavor.
What to Serve With This Garlic Parmesan Chicken Pasta Recipe
This dish is versatile and pairs well with a variety of sides. A crisp garden salad with a zesty vinaigrette complements the richness of the sauce, while garlic bread or a crusty baguette offers the perfect vessel for soaking up the creamy goodness. Roasted vegetables, such as asparagus or Brussels sprouts, add a touch of brightness and texture. For beverages, a chilled white wine like Sauvignon Blanc or a sparkling lemon-infused water can round out the meal beautifully.
Variations and Add-ons
This garlic parmesan chicken pasta recipe is wonderfully adaptable. Add sautéed mushrooms or spinach for a boost of flavor and nutrition. Sun-dried tomatoes lend a tangy twist, while swapping chicken for shrimp creates an elegant variation. For a spicy kick, sprinkle in red pepper flakes or smoked paprika. Pasta lovers with dietary preferences can substitute whole wheat or gluten-free pasta without compromising the dish’s integrity.
Conclusion
Garlic Parmesan Chicken Pasta is a dish that brings together comfort and indulgence in a single bowl. Its creamy sauce, savory chicken, and perfectly cooked pasta create a harmonious blend of flavors and textures. Whether you’re cooking for your family or hosting a dinner party, this garlic parmesan chicken pasta recipe is guaranteed to be a hit. Customize it to suit your preferences and savor every bite of this delightful creation.
Garlic Parmesan Chicken Pasta
Ingredients
For the chicken
- 1½ tablespoons olive oil
- 2 pounds boneless skinless chicken thighs
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
For the garlic parmesan pasta
- 1 pound dry pasta any shape
- 2 teaspoons salt for pasta water
- 5 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1½ cups milk
- 1 cup shredded parmesan cheese
- 4 ounces cream cheese cubed
- ⅓ cup fresh parsley chopped
- Salt and freshly ground black pepper to taste
- Extra parmesan cheese shredded (optional, for serving)
Instructions
For the chicken
- Prepare the oven. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- Season the chicken. Generously coat the chicken thighs with kosher salt, garlic powder, freshly ground black pepper, and olive oil. Ensure every piece is evenly seasoned by rubbing the mixture into the chicken. Arrange the seasoned thighs in a single layer on the prepared baking sheet.
- Roast to perfection. Place the baking sheet in the oven and roast the chicken for 25–30 minutes. Check the internal temperature using a meat thermometer; it should reach 165°F at the thickest point of the largest thigh.
- Rest and shred. Once cooked, remove the chicken from the oven and allow it to rest for about 5 minutes. Transfer the chicken to a cutting board and shred it into bite-sized pieces using two forks. Set the shredded chicken aside for later.
For the pasta
- Cook the pasta. Bring a large pot of water to a rolling boil and add 2 teaspoons of salt. Add your preferred pasta shape and cook it according to the package instructions until it is al dente. Reserve 1–2 cups of the starchy pasta water before draining. Set the drained pasta aside.
- Prepare the sauce base. In a large saucepan, melt the butter over medium heat until it begins to sizzle. Add the minced garlic and sauté briefly for just a few seconds to release its aroma. Sprinkle in the all-purpose flour, whisking constantly for about 30 seconds to form a roux.
- Build the sauce. Gradually pour in the milk while whisking to ensure a smooth mixture, followed by the heavy cream. Lower the heat and continue stirring until the sauce thickens to your preferred consistency, which should take 1–2 minutes.
- Incorporate the cheese. Add the shredded parmesan cheese and cream cheese cubes to the thickened sauce. Stir gently until both cheeses are completely melted and integrated, creating a velvety, rich sauce.
- Season to taste. Sample the sauce and adjust the seasoning with salt and freshly ground black pepper. Start with a couple of pinches of salt and a few dashes of pepper, adjusting to your taste.
- Combine and coat. Add the cooked pasta and shredded chicken to the saucepan. Toss everything together until every noodle is evenly coated with the creamy garlic parmesan sauce. If the sauce appears too thick, stir in a bit of the reserved pasta water to achieve the desired consistency.
- Serve and garnish. Dish out the chicken pasta onto serving plates, garnishing with freshly chopped parsley and a sprinkle of extra shredded parmesan cheese for an indulgent touch. Serve warm and enjoy!