Garlic Parmesan Chicken Pasta

nibbleboard.com/recipes/garlic-parmesan-chicken-pasta-recipe

Ingredients

Instructions

1. Mix together the Italian seasoning, paprika, salt, and pepper in a small bowl. Pat the chicken dry with paper towels and rub the seasoning mixture over both sides.
2. Heat 1 tablespoon olive oil in a large deep skillet over medium heat until shimmering. Add the seasoned chicken and cook for 3-5 minutes per side until golden brown and the internal temperature reaches 165°F.
3. Remove chicken from the pan and set aside on a cutting board. Tent loosely with foil.
4. Reduce heat to medium-low. Add remaining 1 tablespoon olive oil and butter to the same pan. Add diced onion, season with a pinch of salt, and cook until softened and translucent, about 3 minutes.
5. Add minced garlic and cook until fragrant, about 30 seconds.
6. Pour in the chicken broth and scrape up all the browned bits from the bottom of the pan. Bring to a light boil, then add the dry penne pasta. Stir to make sure the pasta is fully submerged.
7. Cover the pan and cook for 10 minutes, or until the pasta is al dente and most of the liquid is absorbed. Stir once or twice to prevent sticking.
8. Turn off the heat. Add the Parmesan, heavy cream, and parsley. Stir until the cheese is fully melted and the sauce is smooth and creamy. Taste and adjust salt and pepper.
9. Slice the rested chicken into strips. Add the chicken back into the pan and toss to combine with the pasta and sauce. Serve immediately.

Nutrition per Serving

Chef Tips

• I've found that butterflying or pounding the chicken to an even ½-inch thickness is the single biggest key to juicy results — uneven chicken means dry edges and raw centers.
• Use finely grated Parmesan, not pre-shredded from a bag. The fine grate melts into a silky sauce instead of clumping. A Microplane works perfectly.
• If the sauce gets too thick after sitting, stir in a splash of warm chicken broth or pasta water to loosen it back up.
• You can substitute penne with rigatoni, rotini, or any short pasta with ridges — the grooves catch the creamy sauce better than smooth shapes.
• For meal prep, store the sauce and pasta separately. The pasta absorbs sauce as it sits, so add a splash of cream or broth when reheating.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb some sauce — add a splash of broth or cream when reheating.