Can I use pre-cooked chicken for Garlic Parmesan Chicken Pasta?

Yes, you can use leftover rotisserie chicken or any other pre-cooked chicken. Simply shred or dice it and add it to the sauce with the pasta to warm through.

What kind of pasta works best for this recipe?

Medium-sized pasta shapes like penne, rotini, or fettuccine are excellent choices as they hold the creamy sauce well. Even spaghetti or linguine would work beautifully.

How can I make the sauce thicker or thinner?

To thicken the sauce, you can simmer it a bit longer or add a touch more Parmesan cheese. To thin it, gradually stir in a tablespoon or two of milk or reserved pasta water until it reaches your desired consistency.

Can I make this Garlic Parmesan Chicken Pasta spicier?

Absolutely! For a spicy kick, add a pinch or two of red pepper flakes when you sauté the garlic, or sprinkle them over the finished dish.

Garlic Parmesan Chicken Pasta: Irresistible Quick Dinner.

Description

This Garlic Parmesan Chicken Pasta is a quick, easy, and satisfying dinner that’s bursting with flavor. Featuring tender chicken, al dente pasta, and a creamy, garlicky Parmesan sauce, it’s a dish that’s sure to please everyone at the table.

Ingredients

Scale

1 pound (450g) chicken breast, cut into 1-inch pieces
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
8 ounces (225g) pasta (such as penne, rotini, or fettuccine)
2 tablespoons butter
4 cloves garlic, minced
2 cups (480ml) heavy cream
½ cup (120ml) chicken broth
½ cup (50g) grated Parmesan cheese
¼ cup (60ml) fresh parsley, chopped (for garnish)

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Instructions

Season the chicken pieces with salt, black pepper, garlic powder, and onion powder.
Heat olive oil in a large skillet or pot over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
Cook the pasta according to package directions until al dente. Drain and set aside.
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and chicken broth. Bring to a simmer, then reduce heat to low and stir in the grated Parmesan cheese until melted and smooth.
Return the cooked chicken to the skillet with the sauce. Add the cooked pasta and toss to combine, ensuring everything is coated in the creamy sauce.
Garnish with fresh chopped parsley before serving.

Notes

For a spicier kick, add a pinch of red pepper flakes to the sauce.
Feel free to add your favorite vegetables like spinach, broccoli, or mushrooms for extra nutrition and flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if the sauce has thickened too much.
You can use boneless, skinless chicken thighs instead of chicken breast for a juicier texture.
Adjust the amount of garlic and Parmesan cheese to your personal preference.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 650 kcal
Sugar: 4g
Sodium: 1200mg
Fat: 45g
Saturated Fat: 25g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 40g
Cholesterol: 150mg