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Garlic Parmesan Chicken Pasta
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Garlic Parmesan Chicken Pasta

1 hServes 4Nutri-Score C€€
from @thesapor75 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (cut in half horizontally)Meat680 g
  • olive oil (for the marinade)Pantry10 ml
  • roasted garlic powder (for the chicken)Spices5 g
  • smoked paprikaSpices3 g
  • oregano (for the chicken)Spices3 g
  • Italian seasoningSpices3 g
  • garlic and herb seasoningSpices3 g
  • salt (to taste)Spices5 g
  • avocado oil (for cooking)Pantry15 ml
  • unsalted butter (for cooking the chicken)Dairy15 g
  • chicken broth (to deglaze the pan)Pantry60 ml
  • fettuccine pastaGrains400 g
  • heavy creamDairy360 ml
  • unsalted butter (for the sauce)Dairy85 g
  • pasta water (reserved from cooking)Other60 ml
  • garlic (minced)Produce7 pieces
  • shallot (minced)Produce1 piece
  • Parmesan cheese (grated)Dairy125 g
  • parsley (freshly chopped)Produce5 g
  • oregano (for the sauce)Spices2 g
  • roasted garlic powder (for the sauce)Spices2 g
  • red chili flakesSpices2 g
  • black pepper (to taste)Spices2 g

per serving

Nutrition

980kcal

Carbs
80 g
Proteins
53 g
Fat
50 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Frying pan
  • Stockpot
  • Colander
  • Kitchen thermometer
  • Tongs

step by step

Method

  1. Marinate the chicken

    • In a large bowl, coat the chicken breast with olive oil, roasted garlic powder, smoked paprika, oregano, Italian seasoning, garlic and herb seasoning and salt.
    • Mix until evenly coated, cover and set aside to marinate.
    Step 1

  2. Sear the chicken

    • Heat a skillet over medium-high heat, then add the avocado oil and butter.
    • Sear the chicken for 5 minutes per side until a golden crust forms.
    • Deglaze the pan with chicken broth, lower the heat, cover and simmer until the internal temperature reaches 155 °F.
    • Remove the chicken from the pan, cover with foil and keep warm in the oven.
    Step 2

  3. Cook the pasta

    • Bring a large pot of water to a rolling boil and salt it heavily.
    • Cook the fettuccine according to package instructions until al dente.
    • Reserve at least some pasta water, then drain.
    Step 3

  4. Start the sauce

    • In the same pan over medium heat, add the butter.
    • Sauté the shallot until soft.
    • Add the minced garlic and cook until fragrant.
    • Season with oregano, roasted garlic powder, chili flakes, salt and black pepper, mixing until well combined and fragrant.
    Step 4

  5. Simmer the cream

    • Pour in the heavy cream and mix.
    • Simmer gently until slightly thickened.
    Step 5

  6. Finish the sauce

    • Lower the heat and stir in the Parmesan cheese and pasta water, mixing until well combined.
    • Taste and adjust the seasonings.
    Step 6

  7. Combine pasta and sauce

    • Add the cooked fettuccine and parsley, mixing until well coated.
    • Stir in an additional portion of Parmesan until fully combined.
    • Finish with chopped parsley.
    Step 7

  8. Plate and serve

    • Add the sliced chicken on top of the pasta.
    • Finish with extra Parmesan, cracked pepper or chili flakes if desired.
    Step 8
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