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Creamy Garlic Parmesan Chicken Pasta

Close-up of creamy garlic chicken parmesan pasta topped with sliced, breaded chicken and sun-dried tomatoes.
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Make this restaurant style chicken pasta at home. This recipe delivers a decadent, garlicky parmesan cream sauce coating tender breaded chicken and pasta for an easy weeknight dinner.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut in half horizontally
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/4 cup olive oil, divided
  • 1 tablespoon butter
  • 5 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 12 ounces fettuccine or linguine pasta
  • 1/2 cup marinara sauce (for topping)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prepare the chicken: Place flour, salt, pepper, and paprika on one plate. Place beaten eggs on a second plate. Place panko breadcrumbs on a third plate. Dredge each piece of chicken first in the flour mixture, shaking off excess. Dip in egg, then press firmly into panko until fully coated.
  2. Cook the chicken: Heat 2 tablespoons of olive oil and the butter in a large skillet over medium-high heat. Cook the breaded chicken for 4 to 5 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove chicken from the skillet and set aside. Slice the chicken into strips.
  3. Cook the pasta: Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Drain the pasta.
  4. Make the sauce: Reduce the heat to medium. Add the remaining 2 tablespoons of olive oil to the same skillet. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn.
  5. Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally. Cook for 3 to 5 minutes until the sauce slightly thickens.
  6. Stir in the 1/2 cup of Parmesan cheese, Italian seasoning, and red pepper flakes, if using. Continue stirring until the cheese melts smoothly into the sauce.
  7. Combine: Add the drained pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add the reserved pasta water, a few tablespoons at a time, until you reach your desired consistency.
  8. Serve: Divide the pasta among bowls. Top each serving with the sliced chicken. Spoon a small amount of marinara sauce over the chicken and sprinkle generously with fresh parsley and extra Parmesan cheese.

Notes

  • For an even richer flavor, substitute half-and-half for half of the heavy cream.
  • You can use store-bought rotisserie chicken, shredded, to skip the breading and frying steps for a quicker meal.
  • If you prefer a baked version, place the cooked pasta and sauce in a baking dish, top with the chicken, a little extra sauce, and mozzarella cheese, then bake at 375°F for 10 minutes.

Nutrition

Find it online: https://cookingzenith.com/creamy-garlic-chicken-parmesan-pasta/