Creamy Garlic Parmesan Chicken

Trust me, you’ll want to make this one again and again.

It’s that tasty and it’s ready in about 20 minutes.

Today I’m going to show you how to make this creamy garlic parmesan chicken.

Why You’ll Love This

It’s creamy, comforting and packed full of flavour and I’ll share a couple of little tips with you to show you how to make it lovely and rich without it feeling too heavy.

It’s a great, simple and quick weeknight meal but it’s also impressive enough for a date night dinner, so let’s get cooking.

Ingredients

• 300g, which is about 10 and a half ounces of linguini
• three chicken breasts trapped into bite-sized pieces
• two tablespoons of corn flour or corn starch in the US
• half a teaspoon each of salt
• black pepper
• garlic powder
• three tablespoons of oil
• a finely diced small onion
• three mince cloves of garlic
• quarter of a teaspoon of salt
• half a teaspoon of black pepper
• 180ml or three quarters of a cup of strong chicken stock
• 180ml or three quarters of a cup of double or heavy cream
• a tablespoon of fresh lemon juice
• about a cup of that starchy pasta cooking water
• 50 grams or half a cup of finely grated parmesan
• chopped parsley
• grated parmesan

Instructions

1. We’re going to start by cooking the pasta.
2. Now I’ve got a large pan of salted water coming to the boil and to that I’m going to add 300g, which is about 10 and a half ounces of linguini.
3. To three chicken breasts trapped into bite-sized pieces here in my bowl, I’m going to add two tablespoons of corn flour or corn starch in the US, plus half a teaspoon each of salt, black pepper and garlic powder.
4. Toss it all together to thoroughly coat the chicken in the corn flour mixture.
5. Add three tablespoons of oil to a large frying pan and heat over a medium heat.
6. Once the oil’s hot we’re going to add the chicken and fry for six to seven minutes, turning occasionally until the chicken is golden and cooked through.
7. Remove the chicken from the pan using a slotted spoon and place in a warm bowl.
8. To the oil that’s left in the pan we want to add a finely diced small onion, cook for two to three minutes, stirring after until the onion just starts to soften.
9. Now add three mince cloves of garlic, quarter of a teaspoon of salt and half a teaspoon of black pepper.
10. Stir together and cook for a further minute.
11. Next in goes 180ml or three quarters of a cup of strong chicken stock and 180ml or three quarters of a cup of double or heavy cream.
12. Stir it together and bring to the boil then simmer gently for three minutes.
13. Once that’s also thick and slightly we want to stir in a tablespoon of fresh lemon juice.
14. By now your pasta should be ready so we want to drain the pasta, reserve in about a cup of that starchy pasta cooking water.
15. Add the pasta to the pan with the cream of sauce and sprinkle over 50 grams or half a cup of finely grated parmesan.
16. Use a set of tongs to lift and drop the pasta in the sauce until that pasta is fully coated in the sauce.
17. Add the cooked chicken back to the pan and stir through, heat for a further minute to ensure the chicken’s hot and then turn off the heat.

Cooking Tips

You can use whatever pasta you like, but personally I think long pasta works best with this dish.

Add a few splashes of the reserve pasta water if you want to loosen up the sauce at all.

Serving Suggestions

Divide the pasta between bowls and I like to top with a little bit of chopped parsley, sprinkling of black pepper and grated parmesan and save it with some nice garlic bread too.

Thanks for watching!