Garlic Parmesan Chicken Pasta

This Garlic Parmesan Chicken Pasta has the most flavorful garlic parmesan sauce with spaghetti and juicy bites of seasoned chicken. Your family will ask for this over and over!

Prep Time20

Cook Time30

Total Time50

Course: Main Course, Pasta

Cuisine: American, Italian

Servings: people

Calories: 443kcal

Author: Stephanie

Ingredients

Sauce

1 ¼ cups chicken broth
1 cup half and half
½ chicken bouillon cube
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon hot sauce
½ teaspoon EACH: onion powder, dried oregano, basil, parsley

Chicken/Pasta

1 tablespoon olive oil
1 lb. boneless skinless chicken breast
1 ¼ teaspoons lemon pepper seasoning see notes
½ cup dry white wine see notes
3 tablespoons butter
4 cloves fresh garlic minced
3 tablespoons flour
½ lb. thin spaghetti
¾ cup parmesan cheese freshly grated
1 tablespoon fresh lemon juice

US Customary - Metric

Instructions

Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
Cover the chicken with saran wrap and use a meat mallet to tenderize each side. Cut it into 2-inch strips and pat it dry. Sprinkle with lemon pepper seasoning and toss to coat.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden and cooked through, 3-4 minutes per side. Set aside.
As you continue with the following steps, bring a large pot of water to a boil for the pasta. Once a boil is reached, stir in some salt. (I use ½ tablespoon Kosher salt.)
Meanwhile, add the wine to the same skillet used to cook the chicken and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet, this will add more flavor to the sauce. Simmer until reduced by half, 3 to 4 minutes.
Add the butter and garlic and cook for 1 minute. Add the flour and stir continuously for 2 minutes.
Add the sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce heat to a simmer. Let it simmer uncovered while you cook the pasta to al dente according to package instructions.
When the pasta is almost done, set the heat of the sauce to low and gradually stir in the Parmesan cheese.
Drain the pasta and add it to the sauce along with the cooked chicken and toss to coat. Let the chicken heat through for 1 minute.
Remove from the heat and add the lemon juice. Garnish with parsley and serve!

Notes

Pro Tips:

Lemon Pepper Seasoning: Redmond Real Salt lemon pepper seasoning is my favorite brand for seasoning the chicken, it also contains sea salt and has a lot of great flavor. (Use promo code ‘COZY‘ for 15% off!) Some brands (like McCormick) can be potent so be aware of that.
Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are perfect dry white wines for this recipe. Chicken broth may be used if you don’t cook with wine.
Garlic: Use fresh garlic cloves for this recipe (not jarred minced garlic), the taste is so much better.
Parmesan: Grate the cheese from a wedge, it will melt and taste much better than packaged grated cheese. I use Belgioioso parmesan.
Lemon Juice: If possible, use freshly squeezed lemon juice as the flavor is far superior than bottled lemon juice.
Flavor Enhancers: The Worcestershire sauce, Dijon, and hot sauce are all flavor enhancers that you can't taste outright.
Serve this Garlic Parmesan Chicken Pasta with my Garlic Bread With Cheese or with my No Knead Bread and Olive Oil Bread Dip!

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does reheat well.
Reheating this pasta in a makeshift double boiler on the stove top is the best way to restore it to its original form.

Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition