Description
This Garlic Parmesan Chicken Pasta is a delicious, comforting dish featuring juicy pan-fried chicken served in a rich, creamy garlic parmesan sauce tossed with linguine. Ready in about 25 minutes, it combines simple ingredients for a satisfying and flavorful meal perfect for any weeknight dinner.
Ingredients
Scale
Pasta
- 300 g (10.5 oz) linguine
Chicken and Coating
- 3 chicken breasts, chopped into bite-size pieces (about 525g or 18.5oz)
- 2 tbsp cornflour (cornstarch)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 3 tbsp oil
Sauce
- 1 small onion, peeled and finely chopped
- 3 cloves garlic, peeled and minced
- 1/4 tsp salt
- 1/2 tsp pepper
- 180 ml (3/4 cup) strong chicken stock (or water plus 2 stock cubes)
- 180 ml (3/4 cup) double (heavy) cream
- 1 tbsp lemon juice (juice from approx. half a lemon)
- 50 g (1/2 cup) finely grated parmesan cheese
Garnish
- Small bunch fresh parsley, finely chopped
- Black pepper, to taste
- Grated parmesan, to serve
Instructions
- Cook the Pasta: Cook the linguine according to the package instructions until al dente. Drain the pasta, reserving 1 cup of the pasta cooking water for later use.
- Prepare the Chicken: In a bowl, toss the chopped chicken with cornflour, salt, pepper, and garlic powder to evenly coat each piece.
- Fry the Chicken: Heat oil in a large frying pan over medium heat. Add the coated chicken pieces and fry for 6-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken and keep warm in a bowl.
- Sauté the Onion: In the same pan, if there’s no oil left, add a small splash more. Add the finely chopped onion and cook for 2-3 minutes, stirring often until just starting to soften.
- Add Garlic and Seasoning: Stir in the minced garlic, salt, and pepper, cooking for about 1 minute until fragrant.
- Make the Sauce: Pour in the chicken stock and double cream, bringing the mixture to a boil. Reduce heat and simmer gently for 3 minutes until slightly thickened.
- Add Lemon Juice: Stir in the lemon juice to brighten the sauce flavor.
- Toss Pasta with Sauce: Add the drained linguine to the pan with the sauce. Sprinkle over the grated parmesan cheese. Use tongs to lift and toss the pasta in the sauce until well-coated.
- Adjust Sauce Consistency: If the sauce seems too thick, add reserved pasta water in small splashes to loosen it to your desired consistency.
- Combine Chicken and Heat Through: Return the cooked chicken pieces to the pan, stir through, and heat for an additional minute until the chicken is warmed.
- Serve: Divide the pasta and chicken into bowls. Garnish with finely chopped parsley, an extra sprinkle of black pepper, and grated parmesan cheese. Serve immediately.
Notes
- Juicy pan-fried chicken is combined with a creamy garlic parmesan sauce and linguine for a comforting, flavorful meal.
- The dish comes together quickly, ready in about 25 minutes, perfect for weeknight dinners.
- Reserve pasta water to adjust the sauce consistency for a perfect creamy texture.
- Fresh parsley adds a pop of color and fresh flavor at the end.
- The lemon juice in the sauce provides a subtle brightness that balances the richness.
Nutrition
- Serving Size: 1 serving
- Calories: 766 kcal
- Sugar: 5 g
- Sodium: 1305 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.1 g
- Carbohydrates: 67 g
- Fiber: 3 g
- Protein: 44 g
- Cholesterol: 146 mg
