This Garlic Parmesan Chicken Pasta is a great family meal that can be on the table within 30 minutes. Tender chunks of chicken and spaghetti smothered in an irresistible creamy garlic parmesan sauce. It's a dish that screams comfort food. Pair this pasta dish with some crusty bread, a simple side salad, or veggies, and you have a delicious, easy weeknight dinner that will become a sure family favorite.
Lay each chicken breast flat on a chopping board and pat them dry.2 chicken breasts
Cover the chicken breast with parchment paper to protect the meat, and use a meat mallet (or a heavy pan) to bash the chicken to an even thickness.
Repeat with the second chicken breast.
Season with salt and pepper½ teaspoon salt½ teaspoon black pepper
Cook the pasta
Bring a large pan of water to a boil. Add the salt and cook the pasta for 1 minute less than the packet instructions.1 tablespoon salt12 oz/ 340g pasta
Once cooked, reserve 1½ cups of the pasta cooking liquid and drain the pasta.
While the pasta is cooking.
Heat the olive oil in a heavy-based skillet over medium-high heat.1 tablespoon olive oil
Add the chicken and cook for 2 minutes on each side, then transfer to a plate and keep covered.
Reduce the heat to low, melt the butter in the same skillet, add the minced garlic, and cook for 30 seconds.2 tablespoons butter6 cloves garlic
Pour in the wine and bring to a simmer. Cook for 2 minutes, then add the broth and simmer for 2 minutes.⅓ cup/ 80ml dry white wine½ cup/ 120ml broth
Add the cream, then sprinkle over the parmesan. Stir until the parmesan has melted, then let the sauce simmer for 1 ½ minutes until it thickens slightly.1½ cup/ 360ml heavy cream1¼ cup/ 80g grated parmesan cheese
Chop the cooked chicken into thin slices.
Add the drained pasta to the sauce and ½ cup of the reserved cooking water.
Stir the pasta gently until it's coated in the sauce, then add the chopped chicken (and any juices that have collected) and cook everything for 1 minute, tossing gently. Add more pasta cooking water if the sauce gets too thick.
Add most of the parsley and the black pepper.3 tablespoons finely chopped parsley½ tsp black pepper
Serve immediately, garnished with the remaining parsley and extra parmesan to taste. extra parmesan
Notes
Use any dry white wine; if you don't consume alcohol, you can substitute it with additional broth.
I recommend chicken broth for the sauce, but vegetable is a great alternative. I love Better than Bouillon for a quick broth/stock.
Opt for heavy cream, thickened cream, or double cream for the sauce. If you pick a thinner alternative like half and half or single cream, the sauce won't thicken.
It is best to buy a block of parmesan and grate it yourself. It will melt much more smoothly into the sauce.