Garlic Parmesan Chicken Pasta
Ingredients
Makes 4 servings
- —chicken breast (cut in half)
- —roasted garlic powder
- —smoked paprika
- —oregano
- —Italian seasoning
- —garlic and herb seasoning
- —salt (to taste)
- —avocado oil (for cooking)
- —unsalted butter (for cooking)
- —fettuccine pasta
- —heavy cream
- —pasta water (reserved)
- —garlic cloves (minced)
- —shallot (minced)
- —Parmesan cheese (grated)
- —fresh parsley (freshly chopped)
- —red chili flakes
- —black pepper (to taste)
How to make it
In a large bowl, coat chicken breast with about 2 tsp of olive oil, seasonings, salt, and mix until evenly coated.
Heat a skillet over medium-high heat.
Add avocado oil and 1 tbsp of butter.
Sear chicken for 5 minutes per side until a golden crust forms.
Deglaze the pan with a little chicken broth, lower the heat, cover, and simmer until internal temperature reaches 155F.
Remove chicken from pan, cover in foil, and place into oven set warm.
Bring a large pot of water to a rolling boil and salt it heavily.
Cook pasta according to package instructions until al dente.
To the same pan (medium heat), add butter.
Sauté shallot for 1–2 minutes until soft.
Add minced garlic and cook until fragrant (about 30 seconds).
Season with oregano, garlic powder, chili flakes, salt, and black pepper.
Pour in heavy cream and mix.
Simmer gently for 3–5 minutes until slightly thickened.
Lower heat and stir in Parmesan cheese and pasta water.
Add cooked fettuccine and parsley, mixing until well coated.
Stir in an additional ¼ cup Parmesan until fully combined.
Finish with chopped parsley.
Add sliced chicken on top of pasta.
Finish with extra Parmesan, cracked pepper, or chili flakes if desired.
Nutrition
Estimated per servingNutrition is estimated from ingredient amounts and may vary with brands and substitutions. In the app, values update automatically when you adapt the recipe or scale servings.
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