Creamy garlic parmesan chicken pasta
Serves 1
Directions
- 1Season the chicken with salt, pepper, garlic powder, smoked paprika powder. Drizzle oil and mix to coat evenly.
- 2Let the chicken marinate for at least one hour.
- 3Heat a pan on medium heat, add clarified butter, once the butter is hot, add the chicken.
- 4Cook the chicken for 8 to 10 minutes, flipping sides in between or until the chicken is cooked through and the internal temperature reaches 165°F.
- 5Remove the chicken from the pan, slice and set aside.
- 6In the same pan, add butter and once melted, add onions and sauté for one minute until translucent.
- 7Add the garlic and sauté until fragrant for about 30 seconds.
- 8Then add the seasoning: salt, pepper, garlic powder, smoked pepper powder, red chili flakes, and Italian seasoning. Mix everything together and add the flour.
- 9Stir in the flour and cook for one minute.
- 10Gradually add the chicken broth and mix until the sauce thickens. Cook on medium heat for 2-4 minutes.
- 11Stir in the heavy whipping cream and whisk until the sauce thickens further.
- 12Add the freshly grated Parmesan cheese and parsley, mixing well.
- 13Add in pasta and top it with sliced chicken.
- 14Mix everything together and top it with more Parmesan cheese if desired.
Ingredients
- 1 lb boneless chicken breast
- to taste Salt
- 1 tsp smoked paprika powder
- 1 tbsp garlic powder
- 1 tsp black pepper
- 2 tbsp oil
- 2 tbsp clarified butter/ghee
- 1 tbsp butter
- 1 small yellow onion
- 1 tbsp fresh garlic, minced
- 2 tbsp all purpose flour
- 1.5 cup chicken broth
- 1 chicken bouillon cube
- 1.5 cup water
- 1.5 cup unsweetened heavy whipping cream
- 1 tsp red chili flakes
- 1 tbsp dried parsley
- 1 tbsp Italian seasoning
- 0.5 cup Parmesan cheese, freshly grated
- 10 oz pasta of choice
Equipment
pantongswooden spoongrater
Tips
- Pound the chicken slightly for even cooking.
- Let the chicken marinate for at least one hour.
- Cook chicken until the internal temperature reaches 165°F.
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