Description
This Garlic Parmesan Chicken Pasta is a creamy, flavorful dish that combines tender chicken pieces with a rich garlic and parmesan sauce, tossed with linguine pasta. Ready in just 25 minutes, it’s a perfect weeknight meal that delivers comforting Italian-inspired flavors with a zesty lemon finish and fresh parsley garnish.
Ingredients
Pasta
- 300 g (10.5 oz) linguine
Chicken
- 3 chicken breasts, chopped into bite-sized pieces (about 525 g or 18.5 oz)
- 2 tbsp cornflour (cornstarch)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 3 tbsp oil
Sauce
- 1 small onion, peeled and finely chopped
- 3 cloves garlic, peeled and minced
- 1/4 tsp salt
- 1/2 tsp black pepper
- 180 ml (3/4 cup) strong chicken stock (water plus 2 stock cubes)
- 180 ml (3/4 cup) double (heavy) cream
- 1 tbsp lemon juice (juice from approx. half a lemon)
- 50 g (1/2 cup) finely grated parmesan cheese
To Serve
- Small bunch fresh parsley, finely chopped
- Additional black pepper
- Grated parmesan cheese
Instructions
- Cook the pasta: Cook the linguine according to the package instructions until al dente. Drain the pasta, reserving 1 cup of the pasta cooking water for later use.
- Prepare the chicken: In a bowl, toss the chopped chicken breasts with cornflour, salt, black pepper, and garlic powder until evenly coated.
- Heat the oil: Add 3 tablespoons of oil to a large frying pan and heat over medium heat until hot.
- Fry the chicken: Add the coated chicken pieces to the pan and fry for 6-7 minutes, turning occasionally, until golden brown and cooked through.
- Remove chicken: Transfer the cooked chicken to a warm bowl and set aside.
- Sauté onions: If needed, add a splash more oil to the pan. Add the finely chopped onion and cook for 2-3 minutes, stirring often, until the onions start to soften.
- Add garlic and seasoning: Stir in minced garlic, 1/4 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute until fragrant.
- Add liquids: Pour in the chicken stock and double cream, then bring the mixture to a boil. Reduce heat and simmer gently for 3 minutes until the sauce thickens slightly.
- Add lemon juice: Stir in 1 tablespoon of lemon juice to brighten the sauce flavor.
- Combine pasta and parmesan: Add the drained linguine and sprinkle grated parmesan cheese over the top in the pan.
- Toss pasta in sauce: Use tongs to lift and drop the pasta in the sauce, ensuring the linguine is evenly coated.
- Adjust sauce consistency: If the sauce is too thick, add reserved pasta cooking water a little at a time until desired consistency is reached.
- Reintroduce chicken: Return the fried chicken to the pan and stir through the pasta and sauce. Heat for 1 more minute to warm the chicken through, then remove from heat.
- Serve and garnish: Divide the chicken pasta among serving bowls and garnish with chopped fresh parsley, an extra sprinkle of black pepper, and grated parmesan cheese.
Notes
- Reserve pasta water to help loosen sauce consistency if it becomes too thick.
- Use freshly grated parmesan for best flavor and texture.
- Adjust seasoning with salt and pepper to taste before serving.
- For a lighter version, substitute cream with half-and-half or reduce cream quantity.
- Ensure the chicken is cooked thoroughly before combining with the sauce.
