Description
This Garlic Parmesan Chicken Pasta is a comforting and delicious dinner that combines juicy pan-fried chicken pieces with tender linguine, all coated in a creamy, garlic-infused parmesan sauce. Ready in just 25 minutes, it’s perfect for a quick yet satisfying meal with rich flavors and a hint of freshness from parsley.
Ingredients
Pasta and Chicken:
- 300 g (10.5 oz) linguine
- 3 chicken breasts, chopped into bite-size pieces (approximately 525g or 18.5oz)
- 2 tbsp cornflour (cornstarch in US)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 3 tbsp oil
Sauce:
- 1 small onion, peeled and chopped finely
- 3 cloves garlic, peeled and minced
- ¼ tsp salt
- ½ tsp pepper
- 180 ml (3/4 cup) strong chicken stock (water plus 2 stock cubes is fine)
- 180 ml (¾ cup) double (heavy) cream
- 1 tbsp lemon juice (juice from approximately half a lemon)
- 50 g (1/2 cup) finely grated parmesan cheese
To Serve:
- Small bunch fresh parsley, finely chopped
- Black pepper
- Grated parmesan cheese
Instructions
- Cook the Pasta: Boil the linguine according to the package instructions until al dente. Drain the pasta, reserving one cup of the pasta cooking water for later use.
- Prepare the Chicken: While the pasta is cooking, place the chopped chicken breasts in a bowl. Sprinkle over the cornflour, salt, black pepper, and garlic powder. Toss well to evenly coat all pieces in the seasoning.
- Fry the Chicken: Heat the oil in a large frying pan over medium heat. Once hot, add the coated chicken pieces and fry for 6 to 7 minutes, turning occasionally, until the chicken is golden and cooked through. Remove the chicken from the pan and keep warm in a bowl.
- Cook Onion: Check the pan for leftover oil and if needed, add a small splash more. Add the finely chopped onion to the pan and cook for 2 to 3 minutes, stirring often, until the onions begin to soften.
- Add Garlic and Seasoning: Add the minced garlic, salt, and pepper to the pan with the onions. Cook for 1 minute, stirring continuously to prevent burning and to release the garlic’s aroma.
- Make the Sauce: Pour in the strong chicken stock and double cream. Bring the mixture to a boil, then reduce to a gentle simmer for about 3 minutes until the sauce slightly thickens.
- Add Lemon Juice: Stir in the tablespoon of fresh lemon juice, which adds a subtle brightness that balances the rich sauce.
- Combine Pasta and Cheese: Add the cooked linguine into the pan with the sauce. Sprinkle the grated parmesan cheese over the pasta. Use tongs to lift and mix the pasta in the sauce until it is fully coated.
- Adjust Sauce Consistency: If desired, add splashes of the reserved pasta cooking water to loosen the sauce to your preferred consistency and blend everything together smoothly.
- Return Chicken to Pan: Add the cooked chicken back into the pan and stir it through the pasta and sauce. Heat for an additional minute to ensure the chicken is warm throughout, then turn off the heat.
- Serve: Divide the pasta and chicken mixture into bowls. Garnish with freshly chopped parsley, an extra sprinkle of black pepper, and more grated parmesan cheese for added flavor and a beautiful finish.
Notes
- Reserve pasta cooking water to adjust the sauce’s consistency perfectly without diluting the flavor.
- Using cornflour/cornstarch helps create a light coating on the chicken that thickens the sauce slightly as it cooks.
- Freshly grated parmesan cheese melts best and contributes to the creamy texture.
- If double cream/heavy cream is unavailable, full-fat cooking cream or half-and-half may be substituted, though the sauce may be less rich.
- Cooking chicken in a single layer and not overcrowding the pan ensures even browning.
