Savory Healthy Garlic Parmesan Chicken Pasta in 25 Minutes
Prepare a delicious Healthy Garlic Parmesan Chicken Pasta in just 25 minutes, combining chicken, garlic, and pasta for a comforting meal.
Equipment
- Pot
- large frying pan
- Mixing bowl
Ingredients
For the Pasta
- 300 g Linguine adds a comforting base to this healthy garlic parmesan chicken pasta
For the Chicken
- 3 pieces Chicken breasts chopped into bitesize pieces (about 525g or 18.5oz)
- 2 tbsp Cornflour perfect for seasoning and giving the chicken a lovely, crisp texture
- 0.5 tsp Salt enhances all the flavors beautifully
- 0.5 tsp Black pepper adds a nice touch of heat
- 0.5 tsp Garlic powder infuses the chicken with a robust garlic flavor
For the Sauce
- 3 tbsp Oil use your preferred oil to sauté that aromatically rich onion and garlic
- 1 small Onion finely chopped creates a fragrant base in the sauce
- 3 cloves Garlic minced, because you can never have too much garlic!
- 0.25 tsp Salt just enough to complement the other flavors
- 0.5 tsp Pepper for an extra kick
- 180 ml Chicken stock provides depth and richness to the dish
- 180 ml Double (heavy) cream essential for a luscious, creamy sauce
- 1 tbsp Lemon juice juice from approx. half a lemon that brightens the dish
- 50 g Parmesan cheese finely grated, to create that signature cheesy flavor
For the Topping
- 1 small bunch Fresh parsley finely chopped adds a lovely pop of color and freshness
- Black pepper a sprinkle on top for finishing touches
- Grated parmesan extra topping for those who can't resist a cheesy finish!
Instructions
How to Make Healthy Garlic Parmesan Chicken Pasta
- Cook the pasta: Bring a pot of salted water to a boil and cook the linguine according to package instructions. Drain and reserve 1 cup of the pasta cooking water for later.
- Prepare the chicken: In a bowl, combine the chopped chicken with cornflour, salt, black pepper, and garlic powder. Toss to coat the chicken evenly and set aside.
- Heat the oil: In a large frying pan, add the oil and heat over medium heat until shimmering.
- Fry the chicken: Add the seasoned chicken to the pan and cook for 6-7 minutes, turning occasionally until golden brown and cooked throughout. Remove chicken and keep it warm in a bowl.
- Sauté the onion: If needed, add a splash more oil to the pan along with the chopped onion. Cook for 2-3 minutes, stirring often, until the onion starts to soften.
- Add the garlic: Stir in the minced garlic, ¼ tsp salt, and ½ tsp pepper, and cook for an additional minute until fragrant.
- Combine the liquids: Pour in the chicken stock and double cream, bringing the mixture to a gentle boil. Let it simmer for 3 minutes, allowing it to thicken slightly.
- Finish with lemon: Stir in the lemon juice, infusing the sauce with a refreshing tang.
- Toss in the pasta: Add the cooked linguine and sprinkle the grated parmesan into the sauce. Use tongs to toss and ensure the pasta is well-coated with the creamy sauce.
- Adjust the consistency: If the sauce seems too thick, gradually add splashes of the reserved pasta water until you reach your desired consistency.
- Add the chicken: Return the cooked chicken to the pan, stirring through the pasta and sauce. Heat for another minute to warm everything through.
- Serve: Divide the pasta between bowls. Top with chopped parsley, an extra sprinkle of black pepper, and more grated parmesan for added flavor.
Notes
Serve optionally with garlic bread or a simple side salad!