Creamy Chicken Garlic Parmesan Pasta
Juicy pan-fried chicken served in a creamy, garlic parmesan sauce with linguine. It's comforting and oh-so-tasty. Ready in about 20 minutes!
Ingredients
Pasta and Chicken
- 300 g (10.5 oz) linguine
- 3 chicken breasts chopped into bitesize pieces (this is about 525g or 18.5oz)
- 2 tbsp cornflour (cornstarch in US)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 3 tbsp oil
Sauce:
- 1 small onion peeled and chopped finely
- 3 cloves garlic peeled and minced
- ¼ tsp salt
- ½ tsp pepper
- 180 ml (3/4 cup) strong chicken stock water plus 2 stock cubes is fine
- 180 ml (¾ cup) double (heavy) cream
- 1 tbsp lemon juice (juice from approx. half a lemon)
- 50 g (1/2 cup) finely grated parmesan cheese
To Serve:
- small bunch fresh parsley finely chopped
- black pepper
- grated parmesan
Instructions
- Cook the pasta as per the pack instructions, then drain, reserving 1 cup of the pasta cooking water.300 g (10.5 oz) linguine
- 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.2 tbsp cornflour (cornstarch in US),1/2 tsp salt,1/2 tsp black pepper,1/2 tsp garlic powder,3 chicken breasts chopped into bitesize pieces
- Add the oil to a large frying pan and heat over a medium heat.3 tbsp oil
- 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.1 small onion
- Add the garlic, salt, and pepper to the pan and cook for 1 minute.3 cloves garlic,1/4 tsp salt,1/2 tsp pepper
- Stir in the stock and cream and bring to the boil. Simmer gently for 3 minutes, until slightly thickened.180 ml (3/4 cup) strong chicken stock,180 ml (¾ cup) double (heavy) cream,1 tbsp lemon juice
- Stir in the lemon juice.
- By now your pasta should be ready. Add the pasta to the pan, then sprinkle over the parmesan.50 g (1/2 cup) finely grated parmesan cheese
- 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 cookied 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.small bunch fresh parsley,black pepper,grated parmesan
Notes
Can I make it ahead?
- 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.
Can I freeze it?
No, I don’t recommend freezing this chicken pasta dish.Ingredient Swaps:
- Try adding crispy bacon or chorizo for a meaty addition.
- Add peas (just add frozen peas right to the pan) 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 (full-fat creme fraiche can be boiled and simmered though).
- Nutritional information is approximate, per serving (this recipe serves 4).
This doesn’t include extra parmesan to sprinkle on top at the end (I don’t know how much you’re going to sprinkle on 😁).