Garlic Parmesan Chicken Pasta Recipe
Juicy pan-fried chicken served in a creamy, garlic parmesan sauce with linguine. It's comforting and oh-so-tasty. Ready in about 25 minutes!
Equipment
- frying pan
Ingredients
Pasta and Chicken
- 300 g linguine
- 3 pieces chicken breasts chopped into bitesize pieces
- 2 tablespoon cornflour (cornstarch in US)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 3 tablespoon oil
Sauce
- 1 small onion peeled and chopped finely
- 3 cloves garlic peeled and minced
- 0.25 teaspoon salt
- 0.5 teaspoon pepper
- 180 ml strong chicken stock water plus 2 stock cubes is fine
- 180 ml double cream (heavy cream)
- 1 tablespoon lemon juice juice from approx. half a lemon
- 50 g parmesan cheese finely grated
To Serve
- 1 small bunch fresh parsley finely chopped
- black pepper
- grated parmesan
Instructions
Cooking Instructions
- Cook the pasta as per the pack instructions, then drain, reserving 1 cup of the pasta cooking water.
- Whilst the pasta is cooking, prepare the chicken. Place the chicken in a bowl and sprinkle over the cornflour, salt, pepper and garlic powder. Toss together to coat.
- Add the oil to a large frying pan and heat over a medium heat.
- When the oil is hot, add the chicken and fry for 6-7 minutes, turning occasionally, until the chicken is golden and cooked throughout.
- Remove the chicken from the pan and place in a warm bowl.
- There should still be a little oil in the pan, if not, add a little splash more along with the chopped onion. Cook for 2-3 minutes, stirring often, until the onions are just starting to soften.
- Add the garlic, salt, and pepper to the pan and cook for 1 minute.
- Stir in the stock and cream and bring to the boil. Simmer gently for 3 minutes, until slightly thickened.
- Stir in the lemon juice.
- By now your pasta should be ready. Add the pasta to the pan, then sprinkle over the parmesan.
- Use a set of tongs to lift and drop the pasta in the sauce, until the pasta is fully coated in the sauce.
- If you would like to loosen up the sauce a little, add in splashes of the reserved pasta water, until the sauce consistency is to your liking.
- Add the cooked chicken back to the pan and stir through. Heat for a further minute to ensure the chicken is hot, then turn off the heat.
- Divide between bowls and top with chopped parsley and an extra sprinkling of black pepper and grated parmesan.
Notes
Pasta dishes like these are usually best served straight away. However, if you have leftovers, you can cool, cover and refrigerate right away. It should keep well in the fridge for up to two days. Reheat individual portions in the microwave for 3-4 minutes, stirring a few times whilst reheating. You may want to add a splash of water, stock and/or cream to loosen up the pasta, as the pasta will absorb more sauce during storage and reheating. No, I don't recommend freezing this chicken pasta dish. Try adding crispy bacon or chorizo for a meaty addition. Add peas or chopped asparagus or mushrooms when adding the onion, or stir in baby spinach at the end if you like. Replace the cream with creme fraiche for a slightly lighter version. If you're using a lower fat version, just heat it through gently, as low fat dairy can split at high temperatures.
Nutrition
Serving: 1servingCalories: 766kcalCarbohydrates: 67gProtein: 44gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 146mgSodium: 1305mgFiber: 3gSugar: 5g
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