Creamy Garlic Parmesan Chicken Pasta

Ingredients

• 1 lb boneless chicken breast (Pound slightly for even cooking)
• salt (To taste; for seasoning the chicken)
• 1 tsp smoked paprika powder (For the chicken)
• 1 tbsp garlic powder (For the chicken)
• 1 tsp black pepper (For the chicken)
• 2 tbsp oil (For the marinade)
• 2 tbsp clarified butter/ghee (For cooking the chicken)
• 1 tbsp butter (For the sauce)
• 1 small yellow onion (Finely chopped)
• 1 tbsp fresh garlic (Minced)
• 2 tbsp all-purpose flour
• 1.5 cup chicken broth (Alternatively, use 1 chicken bouillon cube plus 1 1/2 cups water)
• 1.5 cup unsweetened heavy whipping cream
• salt (To taste; for the sauce)
• 1 tbsp smoked paprika powder (For the sauce)
• 1 tsp red chili flakes
• 0.5 tsp black pepper (For the sauce)
• 1 tsp garlic powder (For the sauce)
• 1 tbsp dried parsley
• 1 tbsp Italian seasoning
• 0.5 cup Parmesan cheese (Freshly grated; additional Parmesan may be used if desired)
• 10 oz pasta of choice (Boiled according to package instructions)

Steps

1. 1

   Season the chicken breast with salt, black pepper, garlic powder, and smoked paprika powder. Drizzle with the oil and mix until evenly coated. Let it marinate for at least 1 hour.

2. 2

   Heat a pan over medium heat. Add the clarified butter/ghee and wait until it is hot.

3. 3

   Add the marinated chicken to the hot pan. Cook for 8–10 minutes, flipping the chicken during cooking, until cooked through and the internal temperature reaches 165°F.

4. 4

   Remove the chicken from the pan, slice it, and set it aside.

5. 5

   Using the same pan, add the butter. Once the butter has melted, add the finely chopped onion.

6. 6

   Sauté the onion for 1 minute, until translucent.

7. 7

   Add the minced garlic and sauté for about 30 seconds, until fragrant.

8. 8

   Add the sauce seasonings: salt, black pepper, garlic powder, smoked paprika powder, red chili flakes, and Italian seasoning. Mix everything together.

9. 9

   Add the flour and stir it into the seasoned onion mixture. Cook for 1 minute.

10. 10

    Gradually add the chicken broth, mixing continuously until the sauce thickens. Cook over medium heat for 2–4 minutes.

11. 11

    Stir in the heavy whipping cream and whisk until the sauce thickens further.

12. 12

    Add the freshly grated Parmesan cheese and dried parsley. Mix well.

13. 13

    Add the pasta that was boiled according to the package instructions to the sauce and mix to coat it.

14. 14

    Top the pasta with the sliced chicken, then mix everything together. Top with more Parmesan cheese if desired and serve.

Notes

The source specifies marinating the chicken for at least 1 hour and cooking it to an internal temperature of 165°F. The sauce may use either chicken broth or 1 chicken bouillon cube plus 1 1/2 cups water. The source says to “chop it with more Parmesan,” which is interpreted as topping the finished pasta with additional Parmesan.

Nutrition per serving

• main
• pasta
• chicken
• creamy
• Italian-inspired
• stovetop
• family-friendly