Garlic Parmesan Chicken Pasta (Print Version)
# Ingredients:
→ Chicken
01 -
1 tbsp avocado oil or olive oil
02 -
1 lb boneless, skinless chicken breast, butterflied or beaten down to about ½ inch thickness
03 -
1 tbsp Italian seasoning
04 -
½ tsp paprika
05 -
Salt and pepper to taste
→ Pasta
06 -
1 tbsp avocado oil or olive oil
07 -
1 tbsp unsalted butter
08 -
½ jumbo yellow onion, diced (1 cup)
09 -
4-6 large cloves garlic, minced
10 -
8 oz dry penne pasta (normal, gluten-free or protein pasta)
11 -
2 cups chicken broth
12 -
1 cup finely grated Parmesan cheese
13 -
½ cup heavy cream
14 -
2 tbsp chopped parsley
# Instructions:
01 -
In a small bowl, mix together Italian seasoning, paprika, salt, and pepper. Pat chicken dry and rub both sides with the seasoning mixture.
02 -
Heat a large pan over medium heat. Add avocado oil to the hot pan. Place seasoned chicken in the pan and cook for 3-5 minutes per side, until the internal temperature reaches 165°F. Remove the chicken from the pan and set aside to rest.
03 -
Reduce heat to medium-low. Add more avocado oil and butter to the pan. Add diced onion, season with salt, and cook for about 3 minutes, stirring occasionally, until tender and translucent. Add minced garlic, stir, and cook for 1 additional minute.
04 -
Deglaze the pan with chicken broth, scraping up browned bits from the bottom. Bring the broth to a light boil. Add dry pasta and stir to ensure the pasta is fully submerged. Cover the pan and cook for 10 minutes, or until pasta is al dente.
05 -
Turn off the heat. Add Parmesan cheese, heavy cream, and parsley to the pan. Stir until the cheese is melted and the sauce is warm and slightly thickened. Adjust seasoning with salt and pepper.
06 -
Slice the cooked chicken into strips and add it to the pan with the pasta. Toss to combine. Serve and enjoy!