Description
This Garlic Parmesan Chicken Pasta is a flavorful, one-pan meal perfect for busy weeknights. Tender butterfly-cut chicken breasts are pan-seared to juicy perfection, then combined with gemelli pasta cooked directly in the chicken-infused garlic oil. The dish is finished with a sprinkle of fresh parsley and a generous amount of finely grated Parmesan cheese, creating a creamy, garlicky pasta that’s both savory and satisfying in just 25 minutes.
Ingredients
Chicken
- 1 pound chicken breast
- Salt and black pepper for seasoning
Pasta
- 8 oz gemelli pasta (boxed pasta, not fancy/gourmet pastas)
- 2-3 tablespoons olive oil (divided)
- 1 tablespoon garlic, minced
- ½ teaspoon diamond crystal kosher salt (plus more for seasoning the chicken)
- ¼ teaspoon black pepper (plus more for seasoning the chicken)
Finishing
- 1.75 oz finely grated Parmesan cheese (pre-grated is fine, just not the powdered stuff)
- ⅛ cup fresh parsley, finely chopped
Instructions
- Prepare the chicken: Pat chicken dry on a cutting board. Using a knife with the blade horizontal, butterfly the chicken breast into two thin slices. Season both sides generously with salt and black pepper.
- Cook the chicken: Preheat a high-sided skillet over medium heat and add some olive oil. When the oil ripples and coats the pan, place the chicken seasoned side down. Season the other side with salt and pepper. Increase heat to medium-high and cook the chicken for 3-5 minutes per side until cooked through (at least 160°F on an instant-read thermometer). Remove the chicken to a plate or cutting board to rest.
- Sauté the garlic: Without cleaning the pan, reduce heat to low and add the remaining olive oil. Add the minced garlic and stir constantly for 30-60 seconds until it browns slightly and softens. Avoid burning by stirring carefully; the garlic will stick to the flavorful browned bits on the pan's bottom, which is desirable.
- Deglaze the pan: Add a splash of water just to cover the bottom of the pan. Increase heat to high and use a wooden spoon or spatula to scrape the browned bits while the liquid comes to a boil. This adds deep flavor to the pasta.
- Add and cook the pasta: Add dried pasta, salt, and black pepper to the pan and stir briefly. Pour enough water to almost cover the pasta; it's okay if some noodles stick out. Keep heat at high and bring to a boil. Set a timer according to the pasta box’s al dente cooking time. Stir constantly to prevent sticking. Add more water in small amounts if needed, as some pasta shapes absorb more water.
- Finish and serve: Once pasta is cooked al dente and water has mostly evaporated, slice the rested chicken and add it back to the pan. Stir in the grated Parmesan cheese and chopped parsley. Toss everything together until creamy and heated through. Serve immediately.
Notes
- Butterflying the chicken ensures quick, even cooking and tender meat.
- Use an instant-read thermometer to confirm chicken is safely cooked to at least 160°F.
- Scraping the browned bits (fond) when deglazing the pan intensifies the dish's flavor.
- Stir pasta constantly as it cooks to prevent sticking, adding water as needed.
- Pre-grated Parmesan cheese should be used instead of powdered cheese for best taste and texture.
