Effortless Garlic Parmesan Chicken (Print Version)
# Ingredients:
→ Garnish
01 -
2 tablespoons chopped fresh parsley
→ Sauce and Seasonings
02 -
0.25 teaspoon crushed red pepper flakes (if you want a kick)
03 -
Salt to your taste
04 -
100 g parmesan, freshly grated
05 -
5 garlic cloves, chopped small
06 -
0.5 teaspoon Italian herbs (if you like)
07 -
Black pepper as you like
08 -
4 tablespoons butter, unsalted
09 -
2 tablespoons olive oil
10 -
240 ml heavy cream (let it warm up at room temp first)
→ Chicken
11 -
450 g chicken breast chopped into bite-sized bits
→ Pasta
12 -
225 g penne or any short pasta you like
# Instructions:
01 -
Give it a taste and add more salt or pepper if you think it needs it. Dish it up while it's hot and toss parsley over the top.
02 -
Pop the chicken back in the pan, then add the noodles. If you’re using those herbs or chili flakes, throw them in. Mix everything together, pour in that pasta water little by little if you want it saucier, and let it bubble for a couple minutes.
03 -
Keep the heat on medium and toss in the butter to melt. Sprinkle in the garlic and cook for about a minute to let that smell come out. Pour in the cream and let it barely start bubbling. Shake in the parmesan slowly, whisking, and keep stirring until the sauce’s all smooth.
04 -
Drizzle olive oil in a big frying pan over medium-high. Toss in the chicken pieces, sprinkle salt and pepper over, and cook until they’re just golden and cooked through. Take 'em out and set aside for now.
05 -
Cut up the chicken, mince your garlic, grate that cheese, and get the rest of your stuff ready to go.
06 -
Start by boiling a big pot of salted water. Drop in the pasta and cook till it’s got a nice bite. Before draining, scoop out 120 ml of that starchy water and save it. Now drain your pasta with a strainer.
# Notes:
01 -
You can swap out half the cream for whole milk or a light cream if you’d rather keep things lighter.