Garlic Parmesan Chicken Pasta
Cook seasoned chicken and prepare a garlic parmesan cream sauce. Toss with cooked pasta, extra parmesan, and parsley; serve warm with garlic bread.
Ingredients
Garlic Parmesan Sauce:
- 1 stick butter
- 6 large garlic cloves minced
- 2/3 cup grated parmesan cheese
- 1 –3 Tbsp hot sauce adjust to taste
- 1/2 tsp red pepper flakes
- 2 Tbsp flat-leaf parsley minced
Chicken, Pasta & Cream Sauce:
- 1 lb penne pasta
- 1.5 lbs chicken breast or tenders
- 2 Tbsp poultry or all-purpose seasoning see blend in notes below
- 8 oz block cream cheese cubed
- 1 cup heavy cream
- 1/2 cup reserved pasta water
- 1/2 cup grated or shredded parmesan cheese
- 1 Tbsp flat-leaf parsley minced
- 1/2 tsp red pepper flakes
- Olive oil
- Salt and pepper
- Optional: garlic bread or breadsticks
Instructions
- Garlic Parmesan Sauce: Melt butter in a medium bowl, then stir in the remaining sauce ingredients. Set aside.
- Chicken: Coat chicken in olive oil and seasoning, massaging well. Heat olive oil in a large skillet over medium heat and cook chicken for 3-4 minutes until browned. Flip, reduce heat, and add a spoonful of garlic parmesan sauce. Cook until the internal temperature reaches 165°F (about 6-8 minutes). Let the chicken rest under foil, then dice.
- Cream Sauce: In the same skillet, add remaining garlic parmesan sauce, cream cheese, and heavy cream over medium-low heat, stirring until cream cheese melts. Add diced chicken and combine, letting it simmer.
- Pasta: Cook pasta in salted water until al dente. Add reserved pasta water and pasta to the cream sauce, tossing until well coated. Top with additional parmesan, parsley, and red pepper flakes. Serve warm with garlic bread.
Notes
Notes:
- Seasoning Blend: 2 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp cayenne, 1/2 tsp salt, and 1/2 tsp pepper.
- Add seasoned chicken, garlic parmesan sauce, cubed cream cheese, and heavy cream to the crockpot. Cook on low for 6 hours or high for 4 hours. Shred the chicken, stir until the sauce is smooth, and keep on warm. Add al dente-cooked pasta, extra parmesan, parsley, and red pepper flakes before serving warm with garlic bread.