Garlic Parmesan Chicken Pasta
This garlic parmesan chicken pasta features parmesan crusted chicken drizzled with garlic butter, over a creamy garlic parmesan pasta with arugula. An indulgent treat, fit for a special occasion!
Ingredients
For Parmesan Crusted Chicken:
- 12-16 oz boneless skinless chicken breast
- 1 oz good quality parmesan cheese finely grated, about ½ cup per batch
- ¼ cup panko bread crumbs
- ~2 teaspoon baking soda optional, for tenderizing the chicken
- 1 tablespoon olive oil for pan frying
- salt
- fresh cracked black pepper
For Garlic Parmesan Pasta:
- 8 oz dried short pasta I use ziti or casarecce
- 2 cups baby arugula packed
- 2 oz good quality parmesan cheese finely grated, about 1 cup per batch
- 1 ¼ cup half-and-half or use half milk, half cream
- 2 tablespoon butter thinly sliced
- 2 tablespoon freshly minced garlic use more or less as desired
- 1 teaspoon corn starch
- freshly ground black pepper
- salt to taste
For Garlic Butter Drizzle:
- 2 tablespoon butter
- 2 teaspoon freshly minced garlic
- 1 teaspoon fresh thyme leaves optional
Instructions
Make the parmesan crusted chicken:
- Fillet the chicken breast(s) and pound to a thin, even thickness.
- Optional step, tenderize chicken: Dust the chicken with baking soda on both sides. Let sit for 15 minutes, then rinse the baking soda off with water. Pat chicken breasts dry, then continue.
- Season chicken all over with salt and pepper. On a shallow plate, combine the panko and shredded parmesan. Firmly press the breasts into the mixture, coating both side.
- Warm a generous swirl of olive oil in a pan over medium-high heat. Cook the chicken, turning once, until golden and cooked through, about 3-4 minutes per side.
- Set aside and tent with foil to keep warm. Wipe pan clean to prepare the sauce.
Make the garlic parmesan pasta:
- Bring a large pot of salted water to a boil for the pasta. Once boiling, cook the pasta per package instructions for al dente.
- Meanwhile, combine the corn starch and half-and-half and mix until fully dissolved. The corn starch helps to prevent the sauce from breaking.
- As the pasta cooks, melt the butter in a skillet over medium low heat in a large skillet. Once melted, add the garlic and some fresh black pepper and cook until very fragrant, about 1 minute.
- Add the corn starch and half-and-half mixture to the skillet with the butter and mix to combine. Let that come to a simmer over medium heat, then remove the skillet from heat and add the cheese, stirring frequently.
- Add salt to taste, it will need at least an ⅛th teaspoon per batch. If needed, add a little more half-and-half (or sub milk or water) to reduce the thickness of the sauce.
- Add the drained pasta and arugula to the skillet and mix until they're fully coated.
Finish the dish:
- Melt the butter for the garlic butter (I do this in the microwave) then mix in the garlic and thyme.
- Slice the chicken breast as shown.
- Plate the pasta into serving dishes. Top with the chicken pieces, then drizzle the garlic butter over the chicken. Serve immediately.
Notes
Since this is a simple sauce, the quality of your parmesan cheese will make a big difference. I strongly suggest shaving the parmesan off a block yourself, not using pre-grated. For best results, use parm that has been aged at least 24 months.
Nutrition
Serving: 0.25 batchCalories: 625kcalProtein: 41g
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