PARMESAN CHICKEN PASTA ULTIMATE RECIPE

Craving something comforting, creamy, and utterly irresistible? This Parmesan Chicken Pasta recipe is your answer to a weeknight dinner dilemma or a weekend indulgence, promising a symphony of flavors and textures in every bite. Get ready to impress yourself (and maybe even some guests!) with this simple yet satisfying dish.

Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Pasta:

• 1 lb pasta (penne, fettuccine, or your favorite shape)
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup grated Parmesan cheese, plus more for garnish
• 1/4 cup chopped fresh parsley, for garnish
• Salt and pepper to taste

Let’s Talk Chicken – Preparation is Key!

Okay, friend, before we even think about that creamy sauce, let’s get our chicken ready. I like to cut the chicken breasts into bite-sized pieces before cooking. Why? Because it cooks faster and more evenly, and it’s just easier to eat! No one wants to wrestle with a giant piece of chicken in their pasta. Trust me on this one.

Now, a little secret: don’t overcrowd the pan! If you try to cook all the chicken at once, it’ll steam instead of sear, and we want that golden-brown goodness. Cook it in batches if you need to. And please, please don’t skip the seasoning! Garlic powder, onion powder, paprika, salt, and pepper are your best friends here.

Pasta Perfection: Choosing Your Shape and Cooking it Right

Pasta! The heart and soul of this dish. You can use pretty much any pasta shape you like, but I personally love penne or fettuccine. Penne holds the sauce beautifully, and fettuccine is just classic and elegant. But hey, if you’re feeling adventurous, go wild! Cavatappi? Rotini? Farfalle? The possibilities are endless!

Now, the most important thing about pasta is cooking it al dente. That means “to the tooth” in Italian, and it basically means you want it slightly firm. No one likes mushy pasta! Cook it according to the package directions, but start checking it a minute or two early. You want it to have a little bite to it. And don’t forget to salt your pasta water! That’s your chance to season the pasta from the inside out.

And here’s a pro tip: save some of that pasta water! It’s starchy and delicious, and it’ll help the sauce cling to the pasta. Add a splash or two to the sauce if it seems too thick. You’ll thank me later.

Step-by-Step Instructions

Get Started:

1. Cook the pasta according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.

Cook the Chicken:

2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
4. Season with garlic powder, onion powder, paprika, salt, and pepper.
5. Remove the chicken from the skillet and set aside.

Make the Sauce:

5. In the same skillet, melt the butter over medium heat.
6. Add the garlic and cook until fragrant, about 1 minute. Be careful not to burn it!
7. Pour in the heavy cream and chicken broth. Bring to a simmer.
8. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
9. Stir in the Parmesan cheese until melted and smooth.
10. Season with salt and pepper to taste.

Combine and Serve:

11. Add the cooked pasta and chicken to the skillet with the sauce.
12. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water.
13. Garnish with fresh parsley and extra Parmesan cheese.
14. Serve immediately and enjoy!

Troubleshooting and Tips

Okay, so sometimes things don’t go exactly as planned. Don’t worry, I’ve got you covered! Here are a few common problems and how to fix them:

• Sauce too thick? Add a little more chicken broth or reserved pasta water.
• Sauce too thin? Simmer it for a few more minutes to reduce it.
• Chicken dry? Make sure you’re not overcooking it! Use a meat thermometer to ensure it reaches an internal temperature of 165°F. And don’t be afraid to add a little extra butter or olive oil to the skillet.
• Pasta sticking together? Rinse it with cold water after draining it. This will stop the cooking process and prevent it from sticking.

Variations and Add-Ins – Let’s Get Creative!

This recipe is delicious as is, but feel free to get creative and add your own personal touch! Here are a few ideas:

• Vegetables: Add some sautéed mushrooms, spinach, or sun-dried tomatoes.
• Spice: Add a pinch of red pepper flakes for a little heat.
• Cheese: Add some mozzarella, provolone, or Asiago cheese.
• Herbs: Add some fresh basil, oregano, or thyme.
• Protein: Use shrimp or sausage instead of chicken.

I’ve even seen people add a splash of white wine to the sauce. The possibilities are endless! Don’t be afraid to experiment and make it your own.

More Delicious Pasta Recipes

If you’re loving this Parmesan Chicken Pasta, you might also enjoy these other amazing pasta recipes:

• For a super creamy and garlicky option, try this Creamy Garlic Parmesan Chicken Pasta.
• Another fantastic choice is the classic Garlic Parmesan Chicken Pasta.
• Don’t forget this simple and delicious Garlic Parmesan Chicken Pasta.
• If you’re looking for something extra creamy, try this Creamy Chicken Pasta.
• For a simple, delicious twist try the Garlic Parmesan Chicken Perfection.
• And for a dish that’s sure to impress, check out Marry Me Chicken Pasta.

Serving Suggestions

This Parmesan Chicken Pasta is a complete meal on its own, but it also pairs well with a simple side salad or some garlic bread. A crisp green salad with a light vinaigrette would be a perfect complement. And who can resist a warm slice of garlic bread dipped in that creamy sauce?

For a fancier occasion, you could serve it with a glass of white wine, such as Chardonnay or Pinot Grigio. The acidity of the wine will help cut through the richness of the sauce.

Storage and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave it until heated through. You may need to add a little milk or chicken broth to loosen up the sauce.

You can also reheat it on the stovetop over low heat. Be sure to stir it occasionally to prevent it from sticking.

Final Thoughts: Your Parmesan Chicken Pasta Awaits!

This Parmesan Chicken Pasta is more than just a recipe; it’s an invitation to create something comforting and delicious in your own kitchen. So go ahead, gather your ingredients, put on some music, and get cooking! I know you’re going to love it. And don’t forget to share your creations with me – I can’t wait to see what you come up with!