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4.67 from 3 votes

Garlic Parmesan Chicken Pasta

This creamy garlic parmesan chicken pasta is a weeknight dish that is simply irresistible!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 8
Author: Julie Chiou

Equipment

Ingredients 

For the chicken:

  • 6 garlic cloves
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon stone ground mustard
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon grated lemon peel
  • 1 pound (453 g) boneless skinless chicken breasts
  • ¼ cup (27 g) Italian breadcrumbs
  • 1 tablespoon canola oil

For the rest of the dish:

  • 1 pound (453 g) dried pasta noodles like linguine or similar
  • 6 strips bacon diced
  • 2 tablespoons (28 g) butter
  • 3 tablespoons all purpose flour
  • 1 ½ cup (354 ml) heavy cream
  • 1 teaspoon garlic paste
  • 1 teaspoon fresh cracked black pepper
  • ½ cup (50 g) parmesan cheese
  • Minced flat leaf parsley

Instructions

  • Heat a cast iron skillet over medium high heat. Bring 4 cups of seasoned water to a boil in another pot. Preheat the oven to 350 °F (177 °C).
  • Combine garlic cloves, olive oil, stone ground mustard, sea salt, pepper, dried basil, garlic powder, and lemon zest in a food processor. Purée and transfer to a small bowl. Fold in breadcrumbs.
    6 garlic cloves, 1 tablespoon extra virgin olive oil, 1 teaspoon stone ground mustard, ½ teaspoon sea salt, ½ teaspoon black pepper, 1 teaspoon dried basil, 1 teaspoon garlic powder, 1 teaspoon grated lemon peel, ¼ cup Italian breadcrumbs
  • Pat chicken breasts dry with a paper towel. Coat with garlic purée.
    1 pound boneless skinless chicken breasts
  • Add a swirl of canola oil to the skillet. Sear chicken 2 minutes per side. Place into the oven to finish cooking for 10 minutes.
    1 tablespoon canola oil
  • Add pasta to the boiling water and cook al dente. Reserve ¼ cup of pasta water and drain.
    1 pound dried pasta noodles
  • Remove chicken from the skillet and let rest on a wooden cutting board.
  • While the pasta is cooking, prepare the sauce. Cook the bacon in a deep skillet over medium high heat. Use a slotted spoon to remove bacon bits and set aside. Add butter to the bacon grease. Once melted, stir in the flour. Whisk until smooth. Slowly incorporate the heavy cream, ¼ cup at a time. Add in the garlic paste and cracked pepper. Whisk consistently. Remove from heat and stir in the parmesan cheese to melt.
    6 strips bacon, 2 tablespoons butter, 3 tablespoons all purpose flour, 1 ½ cup heavy cream, 1 teaspoon garlic paste, 1 teaspoon fresh cracked black pepper, ½ cup parmesan cheese
  • Cut the chicken into strips.
  • Add pasta to a large serving bowl. Combine with bacon and chopped parsley. Pour in the sauce and reserved ¼ cup pasta water. Toss to coat.
    Minced flat leaf parsley
  • Top with chicken and parmesan. Enjoy!

Nutrition

Serving: 1 serving | Calories: 584 kcal | Carbohydrates: 50 g | Protein: 26 g | Fat: 30 g | Saturated Fat: 14 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 10 g | Trans Fat: 0.04 g | Cholesterol: 102 mg | Sodium: 498 mg | Potassium: 450 mg | Fiber: 2 g | Sugar: 3 g

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