Easy Garlic Parmesan Chicken Pasta
This High Protein Chicken Pasta is exactly the kind of recipe that saves the day packed with protein
Ingredients
- 2 large chicken breasts sliced thin
- 300 g pasta penne or rigatoni work best
- 4 cloves garlic minced
- 1 cup freshly grated Parmesan cheese
- 1 cup heavy cream or light cream for a lighter version
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh parsley for garnish
- Optional: chili flakes for a kick
Instructions
- Season the chicken. Slice your chicken breasts thin, coat with Italian seasoning, salt, and pepper on both sides.
- Cook the chicken. Heat olive oil in a large pan over medium-high heat. Sear the chicken 4–5 minutes per side until golden and cooked through. Set aside and slice into strips.
- Boil the pasta. While the chicken cooks, bring salted water to a boil and cook pasta until al dente. Reserve ½ cup of pasta water before draining.
- Make the sauce. In the same pan, melt butter over medium heat. Add minced garlic and sauté for 60 seconds — don’t let it burn.
- Add the cream. Pour in heavy cream, stir well, and let it simmer gently for 3–4 minutes until slightly thickened.
- Melt in the Parmesan. Add grated Parmesan and stir until fully melted and smooth. Add a splash of pasta water if the sauce feels too thick.
- Combine everything. Add the drained pasta and sliced chicken to the sauce. Toss well to coat every piece.
- Taste and adjust. Season with more salt, pepper, or chili flakes if needed. Garnish with fresh parsley and extra Parmesan.