Creamy Garlic Parmesan Chicken Pasta

Ingredients

• 4 mini chicken schnitzels or breaded chicken cutlets (Crispy chicken cutlets; the source does not specify whether they are homemade or store-bought.)
• 12 oz bow-tie pasta (Cook until al dente.)
• 2 tbsp butter
• 4 cloves garlic (Minced; amount estimated because the source only says garlic.)
• 0.5 onion (Finely diced; amount estimated from the transcript.)
• 1 tsp Italian seasoning (The transcript refers generally to adding spices; this seasoning is an estimate.)
• 0.5 tsp paprika (Estimated spice based on the crispy chicken pasta style shown.)
• 1 cup heavy cream (Pour into the pan to make the cream sauce.)
• 1 cup Parmesan cheese (Freshly grated; amount estimated because the source only says cheese.)
• 2 tbsp fresh parsley (Chopped, for finishing.)
• cooking oil (For cooking the chicken; amount not specified.)
• salt (To taste; use for the pasta water and seasoning.)
• black pepper (To taste.)

Steps

1. 1

   Bring a large pot of well-salted water to a boil. Add the bow-tie pasta and cook according to the package directions until al dente. Reserve a small cup of pasta water, then drain the pasta.

2. 2

   While the pasta cooks, heat a large skillet over medium heat and add enough cooking oil to coat the surface. Cook the mini chicken schnitzels for about 4 minutes per side, or until crisp, golden, and cooked through. Transfer them to a plate and keep warm.

3. 3

   Reduce the skillet heat to medium. Add the butter and let it melt, scraping up any browned bits left by the chicken.

4. 4

   Add the diced onion to the melted butter and sauté for 2–3 minutes, until softened and translucent.

5. 5

   Add the minced garlic, Italian seasoning, paprika, salt, and black pepper. Cook for about 30 seconds, stirring constantly, until fragrant but not browned.

6. 6

   Pour the heavy cream into the skillet and stir to combine. Bring the sauce to a gentle simmer and cook for 2–3 minutes, until slightly thickened; do not let it boil vigorously.

7. 7

   Add the drained al dente pasta to the cream sauce and toss until every piece is coated. If the sauce is too thick, loosen it with a little reserved pasta water.

8. 8

   Add the grated Parmesan and chopped parsley. Stir until the cheese melts into the sauce and the pasta is creamy. Taste and adjust the salt and pepper.

9. 9

   Divide the creamy pasta among serving plates and place a crispy chicken schnitzel on top of each portion. Finish with additional Parmesan and parsley if desired, and serve immediately.

Notes

The description and transcript do not contain the full linked recipe or exact ingredient measurements. Quantities and some seasonings have therefore been estimated. For food safety, chicken should reach an internal temperature of 165°F (74°C).

Nutrition per serving

• main
• pasta
• chicken
• weeknight dinner
• 30-minute meal
• creamy
• Italian-inspired