One Pot Garlic Parmesan Chicken Pasta

Cut the chicken breast into thin slices.

Season the chicken with salt, black pepper, paprika, garlic powder, onion flakes, and dried thyme. Mix with vegetable oil using hands.

Dice the onion and set aside.

Slice the garlic into large chunks, keeping them whole.

Chop fresh parsley, keeping stems and leaves separate.

Heat a pan and batch cook the chicken in oil until crispy. Set aside.

In the same pan, melt butter and add diced onion with a pinch of salt. Cook for 5 minutes until softened.

Add the sliced garlic and cook for 2 more minutes.

Add parsley stems and cook for another minute.

Pour in 1 liter of vegetable stock and 250 ml of double cream. Add black pepper, dried oregano, and fresh parsley. Mix well and bring to heat.

Add 400 g of chosen pasta and a large pinch of salt. Stir and simmer on medium-high heat for 10-12 minutes, stirring occasionally to prevent sticking.

At the 10-minute mark, check pasta for doneness and adjust heat if necessary.

Once pasta is cooked, turn off the heat and add the cooked chicken. Mix well.

Add mozzarella cheese and fresh parsley, mixing until melted and combined.

Add hard cheese and mix well, using residual heat to melt it. Garnish with fresh parsley before serving.

Equipment Needed

Spice Level:

Dietary