@foodieslovefitness: Serves: 4 Prep: 10 minutes | Cook: 25 minutes Creamy garlic parm chicken pasta because some dinners are absolutely worth staying in for. Save this one for your next pasta night. Ingredients Chicken * 1½ lbs boneless skinless chicken breasts, sliced into thin cutlets * 1 tsp garlic powder * 1 tsp Italian seasoning * ½ tsp paprika * ¾ tsp salt * ½ tsp black pepper * 1 tbsp olive oil * 1 tbsp butter Pasta + sauce * 12 oz penne or rigatoni * 3 tbsp butter * 5 cloves garlic, minced * 1½ cups heavy cream * ¾ cup chicken broth * 1¼ cups freshly grated Parmesan * ½ tsp Italian seasoning * ¼ tsp red pepper flakes, optional * Salt and pepper to taste * ½ cup reserved pasta water * Fresh parsley * Extra Parmesan for finishing Directions 1. Cook the pasta in salted water until just al dente. Reserve ½ cup pasta water, then drain. 2. Pat the chicken dry and season both sides with garlic powder, Italian seasoning, paprika, salt and pepper. 3. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken about 4–5 minutes per side, depending on thickness, until golden and cooked through. Remove and rest before slicing. 4. Lower the heat to medium. Add 3 tablespoons butter and the minced garlic to the same skillet. Cook for about 30–45 seconds until fragrant. 5. Pour in the chicken broth and scrape up the flavorful bits from the pan. Add heavy cream, Italian seasoning and red pepper flakes. Simmer gently for 2–3 minutes. 6. Turn the heat to low and gradually stir in the Parmesan until the sauce is smooth, glossy and creamy. Add a splash of pasta water if needed to loosen it. 7. Toss the pasta directly into the sauce until every piece is coated. 8. Slice the chicken into thin strips and arrange it over the pasta. Spoon a little extra Parmesan cream sauce over the chicken so it looks juicy rather than dry. 9. Finish with Parmesan and a light sprinkle of parsley. #FoodTok #foodtiktok #fyp #EasyRecipe #DinnerIdeas
Foodies Love Fitness
Region: US
Sunday 20 September 2026 22:07:17 GMT
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