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Chicken Recipe Chicken Recipe
A mouthwatering Chicken Recipe Chicken Recipe featuring creamy garlic parmesan flavors that makes weeknight dinner a breeze.
Full Recipe Introduction
You know what? I’ve tried a bunch of garlic parmesan chicken pasta dinners over the years, but this Creamy Garlic Parmesan Chicken Recipe really stands out. Tender chicken breasts seared to golden perfection, then bathed in a velvety sauce spiked with sharp parmesan and roasted garlic—that combination feels like a hug on a plate. I first whipped this up on a crisp autumn evening when the leaves were turning, and it quickly became my go-to for easy family dinners. It’s special because it’s rich without being heavy, and it comes together in under 40 minutes. Plus, each serving clocks in at about 550 calories and nearly 40 grams of protein, so it’s just as balanced as it is comforting.
Why You’ll Love This Chicken Recipe Chicken Recipe
- Ready in under 40 minutes—weeknight dinner solved
- Creamy sauce without fuss—no double boilers or roux required
- High in protein (around 35–40g per serving) for an energy boost
- Budget-friendly: about $3.50 per person based on grocery data
- Crowd-pleaser: even picky eaters ask for seconds
- One-pan sauce keeps cleanup to a minimum
- Feel-good comfort food—perfect for chilly evenings
- Easily customizable to fit gluten-free or low-carb diets
- Great for meal prep: reheats beautifully without drying out
Ingredients
• 1½ lb boneless, skinless chicken breasts (about 4 small breasts)
• Salt and freshly ground black pepper (to taste)
• 1 tbsp olive oil (extra-virgin, if you can)
• 4 cloves garlic, minced (or use jarred roasted garlic for a deeper flavor)
• 1 cup heavy cream (or substitute half-and-half + 2 oz cream cheese)
• ½ cup low-sodium chicken broth (preferably homemade or a trusted brand like Swanson)
• 1 cup freshly grated parmesan cheese (divided)
• ½ tsp red pepper flakes (optional, but adds a nice kick)
• 8 oz fettuccine or your favorite pasta (Barilla or DeCecco work great)
• 2 cups baby spinach or chopped kale (optional veggie boost)
• 2 tbsp chopped fresh parsley (for garnish)
Tips for Ingredients:
– Use room-temperature chicken so it sears evenly.
– Grate your own parmesan; pre-shredded often contains anti-caking agents that affect melt.
– If you’re dairy-free, swap in coconut cream and nutritional yeast for a similar richness.
Directions
-
Season & Sear the Chicken
Pat chicken dry, then season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat until it shimmers. Add chicken and sear 4–5 minutes per side, until golden and just cooked through. Transfer to a plate and tent with foil (it’ll rest while you make sauce). -
Sauté the Garlic
Reduce heat to medium. Add minced garlic to the same pan—no extra oil needed. Stir constantly for 30 seconds, until fragrant but not browned (burnt garlic tastes bitter). -
Build the Sauce
Pour in chicken broth, scraping up browned bits with a wooden spoon. Let it bubble for a minute, then stir in heavy cream. Bring to a gentle simmer—watch it closely to prevent overboiling. -
Melt in Parmesan
Lower heat, add ¾ cup parmesan in small handfuls, stirring until the sauce is silky. If you spot lumps, just stir a bit more or whisk gently; patience is key for a smooth finish. -
Add Spinach & Seasonings
Toss in spinach and red pepper flakes. Stir until greens wilt—just a minute or so. Taste and adjust salt or pepper, keeping in mind parmesan adds saltiness. -
Reunite Chicken & Sauce
Nestle seared chicken back into the skillet, spooning sauce over each piece. Cover and let everything meld for 3–4 minutes. The sauce will thicken slightly and cling to the chicken. -
Cook Pasta & Bring Together
Meanwhile, cook pasta in well-salted water following package instructions until al dente. Reserve ½ cup pasta water, drain, then add pasta directly to sauce, tossing to coat. Use reserved water to loosen if needed. -
Garnish & Serve
Sprinkle remaining parmesan and parsley on top. Serve hot, perhaps alongside a crisp green salad or garlic bread.
Servings & Timing
Makes 4 generous servings
Prep Time: 15 minutes (including garlic prep)
Cook Time: 20 minutes (chicken + sauce)
Total Time: 35 minutes—perfect for busy weeknights!
Variations
• Cajun Twist: Season chicken with cajun spice blend and skip red pepper flakes.
• Shrimp Swap: Use 1 lb peeled shrimp, cooking 2–3 minutes per side instead of chicken.
• Mushroom Medley: Sauté 8 oz of sliced mushrooms with garlic in step 2 for an earthy note.
• Low-Carb Version: Skip the pasta; serve chicken and sauce over zucchini ribbons.
• Sun-Dried Tomato Boost: Stir in ¼ cup chopped sun-dried tomatoes for tangy depth.
Storage & Reheating
Fridge: Store in an airtight container for up to 3 days. Sauce may thicken—just add a splash of cream or broth when reheating.
Freezer: Freeze portions (without pasta) for up to 1 month; thaw overnight in fridge.
Reheat: Warm gently in a skillet over medium-low heat, stirring occasionally. For microwave, cover and heat in 30-second bursts, stirring between.
Notes
• I found that letting the chicken rest under foil keeps it juicy—don’t skip that step.
• If your sauce feels too thin, simmer a bit longer before adding parmesan.
• On the flip side, if it’s too thick, a tablespoon of pasta water or broth smooths it right out.
• Fresh herbs at the end brighten the dish—try basil or chives, too.
FAQs
Q: Can I use boneless skinless thighs instead of breasts?
A: Absolutely—thighs stay a bit juicier and add richer flavor, just watch cooking time.
Q: My sauce broke—how do I fix it?
A: Lower the heat, whisk in a splash of cream or broth slowly, and it should come back together.
Q: Is this recipe freezer-friendly with pasta?
A: I recommend freezing sauce and chicken only; pasta tends to get mushy when thawed.
Q: Can I make this dairy-free?
A: Yes: swap cream for coconut milk and parmesan for nutritional yeast—flavor will be slightly different.
Q: What’s a good side dish pairing?
A: A crisp Caesar salad or roasted asparagus balances the creaminess nicely.
Q: How do I prevent garlic from burning?
A: Keep the heat at medium and stir constantly; remove from pan if it starts browning too fast.
Q: Can I prep parts ahead?
A: You can season and slice chicken in advance; cook pasta fresh for the best texture.
Q: What wine pairs well?
A: A crisp Chardonnay or a light Pinot Grigio cuts through the cream beautifully.
Conclusion
This Chicken Recipe Chicken Recipe brings together creamy garlic, savory parmesan, and tender chicken for an easy dinner that feels special. Whether it’s a busy weeknight or a casual weekend gathering, it’s bound to become a family favorite. Give it a try, leave me a comment below, and don’t forget to explore my other creamy garlic parmesan dishes for more comfort-food inspiration!
Creamy Garlic Parmesan Chicken Recipe
Ingredients
- 1½ lb boneless, skinless chicken breasts about 4 small breasts
- Salt and freshly ground black pepper to taste
- 1 tbsp olive oil extra-virgin, if you can
- 4 cloves garlic minced (or use jarred roasted garlic for a deeper flavor)
- 1 cup heavy cream or substitute half-and-half + 2 oz cream cheese
- ½ cup low-sodium chicken broth preferably homemade or a trusted brand like Swanson
- 1 cup freshly grated parmesan cheese divided
- ½ tsp red pepper flakes (optional, but adds a nice kick)
- 8 oz fettuccine or your favorite pasta Barilla or DeCecco work great
- 2 cups baby spinach or chopped kale (optional veggie boost)
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Pat chicken dry, then season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat until it shimmers. Add chicken and sear 4–5 minutes per side, until golden and just cooked through. Transfer to a plate and tent with foil (it’ll rest while you make sauce).
- Reduce heat to medium. Add minced garlic to the same pan—no extra oil needed. Stir constantly for 30 seconds, until fragrant but not browned (burnt garlic tastes bitter).
- Pour in chicken broth, scraping up browned bits with a wooden spoon. Let it bubble for a minute, then stir in heavy cream. Bring to a gentle simmer—watch it closely to prevent overboiling.
- Lower heat, add ¾ cup parmesan in small handfuls, stirring until the sauce is silky. If you spot lumps, just stir a bit more or whisk gently; patience is key for a smooth finish.
- Toss in spinach and red pepper flakes. Stir until greens wilt—just a minute or so. Taste and adjust salt or pepper, keeping in mind parmesan adds saltiness.
- Nestle seared chicken back into the skillet, spooning sauce over each piece. Cover and let everything meld for 3–4 minutes. The sauce will thicken slightly and cling to the chicken.
- Meanwhile, cook pasta in well-salted water following package instructions until al dente. Reserve ½ cup pasta water, drain, then add pasta directly to sauce, tossing to coat. Use reserved water to loosen if needed.
- Sprinkle remaining parmesan and parsley on top. Serve hot, perhaps alongside a crisp green salad or garlic bread.
Notes
• Grate your own parmesan; pre-shredded often contains anti-caking agents that affect melt.
• If you’re dairy-free, swap in coconut cream and nutritional yeast for a similar richness.
