Garlic Parmesan Chicken Pasta
This Garlic Parmesan Chicken Pasta is made with pan-seared chicken thighs, penne, and a silky Parmigiano-Reggiano sauce infused with fresh garlic. Ready in 30 minutes with olive oil, fresh parsley, & chicken broth, it's rich, creamy, and easy.
Servings: 4 Servings
Calories: 583kcal
Ingredients
- 1 Box Chickpea Penne Pasta You can use regular penne if not Gluten-Free
- 6 Chicken Thighs 1.5 pounds
- 1 Large White Onion
- 8 Cloves Garlic minced
- 2 Cups Fresh Parsley chopped
- 1 Cup Chicken Broth
- 2 Tablespoons Olive Oil
- 1 Cup Parmigiano-Reggiano shredded
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Italian Seasoning
- 1 Tablespoon Oregano
- Salt & Pepper to taste
Instructions
- Season 6 chicken thighs with garlic powder, Italian seasoning, oregano, black pepper, and salt. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken, and sear undisturbed for 5 minutes to build a deep fond. Fond is the flavorful browned bits that stick to the bottom of the pan after searing meat. Flip and cook another 4-5 minutes until the internal temperature reaches 165°F, then transfer to a plate.
- Reduce the heat to medium and add olive oil to the same skillet without cleaning it so the fond stays intact. Add diced onion to the oil along with the first third of the minced garlic, allowing them to heat together and sauté for 3-4 minutes until the onions are translucent. The garlic will turn sweet and mellow rather than sharp or bitter during this step.
- Bring just 4 cups of water to a boil in a medium pot and season with salt, then add the chickepea penne and cook for 7-8 minutes, stirring often, until al dente. This low water-to-pasta ratio creates a highly concentrated, starchy liquid; reserve ½ cup of this pasta water before draining, as it's essential for building a silky, stable sauce.
- Add the second third of the minced garlic, stirring for about 30 seconds until fragrant but not browned. Pour in chicken broth and use a wooden spoon to scrape up all the caramelized bits from the bottom of the pan, then let the liquid simmer for about 2 minutes. Add the drained pasta directly to the skillet along with ½ cup of the reserved starchy pasta water.
- Sprinkle in the freshly shredded Parmigiano-Reggiano, stirring constantly over medium-low heat. Keeping the sauce below 180°F allows the starch from the pasta water to bind the fat and cheese into a glossy, stable emulsion. Slice the rested chicken into ½-inch strips and fold it back into the pasta, then take your pan off the heat and stir in the final third of the minced garlic to preserve its sharp, aromatic bite. Finish with chopped fresh parsley, taste, and adjust seasoning with additional salt or pepper as needed.
Notes
- The Temperature Rule: Keep the pan below 180°F when adding cheese. If you don't have a thermometer, the "steam test" works: if steam is rising aggressively, it's too hot. Let it cool 1 minute off-heat before adding cheese.
- Why Setting Aside Pasta Water Matters: That concentrated starch creates a natural emulsifier (like adding cornstarch, but better). The starches coat the fat molecules and help them bind to the water-based broth.
- Garlic Timing Matters: Adding garlic to a cold pan with oil allows allicin to develop slowly, creating sweet, mellow flavors. Adding it to hot oil creates sharper, more pungent notes. The Rule of Thirds used in this recipe gives you both.
Nutrition
Calories: 583kcal | Carbohydrates: 12g | Protein: 39g | Fat: 42g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 184mg | Sodium: 771mg | Potassium: 681mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2900IU | Vitamin C: 45mg | Calcium: 415mg | Iron: 5mg
