Description
A flavorful and creamy Garlic Parmesan Chicken Pasta featuring tender breaded chicken cutlets seared to perfection, tossed with al dente penne pasta and a rich garlic cream sauce, perfect for a comforting weeknight dinner.
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: Cook the penne pasta according to the package directions until al dente. Drain and set aside.
- Prepare the Chicken Cutlets: Cut or pound the chicken breasts into thin cutlets. In a bowl, mix bread crumbs, parmesan cheese, garlic powder, and salt. Coat each side of the chicken cutlets generously with the bread crumb mixture.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large cast iron or heavy skillet over medium heat. Once hot, add chicken cutlets in a single layer without crowding. Cook for 4-5 minutes on one side without moving, then flip and cook another 4-5 minutes or until the internal temperature reaches 165°F. Remove and set aside. Cook in batches if needed, adding more olive oil as necessary.
- 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. Stir in flour and cook for a minute to form a roux.
- Add Liquids to the Sauce: Slowly whisk in chicken broth until smooth. Bring to a simmer and cook for 60-90 seconds until sauce thickens. Season with salt and pepper.
- Finish the Sauce: Slowly stir in heavy cream and bring back to a simmer. Add grated parmesan cheese and continue simmering for 3-5 minutes until sauce is creamy and slightly thickened.
- Toss Pasta and Serve: Toss the cooked, drained pasta in the garlic cream sauce. Serve the chicken whole or sliced on top of the pasta. Garnish with chopped parsley if desired. Enjoy!
Notes
- Use a meat thermometer to ensure chicken is cooked through to 165°F for safety.
- Do not overcrowd the skillet when cooking chicken to achieve a crispy crust.
- For a lighter version, substitute half-and-half for heavy cream, but sauce will be less rich.
- Freshly grated parmesan gives better flavor than pre-grated.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
