Easiest Garlic Chicken Parmesan Pasta
This super Easy Garlic Chicken Parmesan Pasta delivers creamy and comforting flavor in just 30 minutes. The chicken, is juicy and savory, getting perfectly seared and browned in the pan. The garlic adds a fragrant and infuses the entire dish with its robust and irresistible aroma. Then the chicken broth, milk, and parmesan with the help of cornstarch, creates a luscious, creamy sauce. It’s a perfect go-to family weeknight dinner. Just add a steamed veggie or salad side and you are set!
Servings 4 servings
Ingredients
- 1 pound Chicken Breast boneless, skinless
- 2 teaspoons Extra Virgin Olive Oil
- ¼ Cup Parmesan Cheese grated
- 2 tablespoons Cornstarch
- ½ cup Milk I used 1%, but any will work
- ¼ cup Parsley finely chopped
- 2 cups Chicken stock or broth
- 2 Cloves Garlic minced or grated
- 1 teaspoon Salt
- 1 teaspoon Ground Black pepper
- 10 ounces Uncooked Dry Pasta (I used mezzi rigatoni pasta, but any dry pasta will work)
Instructions
Prep Ahead Steps
- Cut the chicken into thin strips about 2 inches long. Season with ½ teaspoon salt, ½ teaspoon pepper.
- Chop the parsley. Peel and mince or grate the garlic.
- Into a medium mixing bowl, add the parmesan cheese, the milk, and then whisk in the cornstarch. Finally add the stock and most of the parsley (save some for garnish).
Cooking Steps
- Bring a large pot of water up to a boil over high heat and add a tablespoon of salt. Cook the pasta for 5-7 minutes until al dente. If using fresh pasta, cook the pasta according to the package instructions. If the pasta is done cooking before you are ready to add it to the sauce, save a cup of the pasta water, then strain the pasta and set it aside. (PRO TIP: wait to add the pasta to the boiling water until you have flipped the chicken. This will time it so that your pasta is ready when you are.)
- Preheat a large skillet or frying pan on high heat. Add the olive oil and then the chicken strips, separating them as much as possible into a single layer so that they all can get browned. Cook for 3-4 minutes and then flip the strips over to brown the other side. Reduce to medium heat and cook for another 4-5 minutes.
- Once the chicken is cooked through (no longer pink in the center) turn down the heat to low heat and add the minced garlic to the pan. Then pour in the prepared sauce mixture. Continuously stir it in with the chicken as it will thicken pretty quick once it hits the hot pan.
- At this point, you can mix the pasta into the pan or mix the chicken and sauce into the pot with the pasta (whichever option gives you more room to mix). Serve and enjoy!!
