Description
A delicious and creamy pasta dish with tender chicken and rich garlic flavors, perfect for weeknight dinners.
Ingredients
Scale
- 680 g (1.5 lb) boneless, skinless chicken breasts, cut into 2.5 cm (1-inch) pieces
- 340 g (12 oz) dried pasta (penne, rigatoni, or fusilli)
- 30 ml (2 tbsp) extra virgin olive oil
- 30 g (2 tbsp) unsalted butter
- 6 large garlic cloves, finely minced (about 18 g)
- 15 g (1 tbsp) all-purpose flour
- 480 ml (2 cups) low-sodium chicken broth
- 240 ml (1 cup) heavy cream
- 100 g (1 cup) freshly grated Parmesan cheese
- 15 ml (1 tbsp) freshly squeezed lemon juice
- 5 g (1 tbsp) chopped fresh parsley
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
- Cook pasta in salted water until al dente, about 10 minutes. Reserve 1 cup pasta water.
- Sear chicken in olive oil over medium-high heat for 6 minutes, flipping halfway. Remove from pan.
- Sauté garlic in butter for 2 minutes. Stir in flour to make a roux.
- Deglaze with chicken broth and simmer for 5 minutes before adding cream and Parmesan.
- Combine sauce, chicken, and pasta. Toss with parsley, adjust seasoning, and serve immediately.
Notes
For a spicier kick, add red pepper flakes during the sautéing process. You can substitute pasta with zucchini noodles for a low-carb version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg