Garlic Chicken Parmesan Pasta Recipe with Browned Butter

Ingredients:

• 3 chicken tenders (or one chicken breast)
• 1 cup of Parmesan cheese (shredded)
• 3 tablespoons of unsalted butter
• 8 ounces of penne pasta noodles (this is approximately 1 1/2 cups of pasta)
• 1 cup of heavy whipping cream
• 1/2 cup of milk
• 1/2 tablespoon of garlic salt
• 1 teaspoon of paprika
• 1 teaspoon of black pepper
• 2 teaspoons of Italian seasoning

Directions

Begin by getting a medium pot and filling it completely with water.

Place on the stove on medium-high heat and bring to a boil. Once this begins to boil, place your noodles in and add a drizzle of oil and a pinch of salt to prevent the noodles from sticking together. When finished, remove from heat and set to the side, drained, with 1/2 cup of the water left in the pot.

In a separate skillet, begin by cooking your chicken. You want the chicken to be diced into medium-sized chunks. Season with paprika and ground black pepper.

Once completely cooked, remove from the pan and set to the side in a separate bowl. In the same pan, begin to melt the butter and add the remaining seasonings. Cook the butter until it becomes browned, and then add your milk, heavy cream, and parmesan cheese.

Mix constantly. You don’t want this to burn. If it is too thick, add a splash of milk.

Don’t add too much, because you want it to be thicker. Once completely cooked, add your noodles (don’t add the extra water. You wanted that in the pot to keep from getting too dry), and add your chicken.

Mix until completely combined. Serve with garlic bread or any sides of your choice. ENJOY!

Tori Hammontree

Garlic Chicken Parmesan Pasta with Browned Butter

A creamy garlic parmesan pasta dish made with diced chicken and a browned butter sauce.

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Ingredients Method Notes

Ingredients

  

• 3 chicken tenders or one chicken breast; diced in medium size chunks
• 1 cup parmesan cheese shredded
• 3 tablespoons unsalted butter
• 8 ounces penne pasta noodles approximately 1 1/2 cups of pasta
• 1 cup heavy whipping cream
• 1/2 cup milk plus a splash if needed
• 1/2 tablespoon garlic salt
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 2 teaspoons italian seasoning
• water as needed to fill pot
• drizzle oil
• pinch salt

Method

 

1. Fill a medium pot completely with water. Place on medium-high heat and bring to a boil.
2. Add the noodles, a drizzle of oil, and a pinch of salt. When finished cooking, remove from heat and drain, leaving 1/2 cup of the water in the pot with the noodles.
3. In a separate skillet, cook the diced chicken seasoned with paprika and ground black pepper. Once completely cooked, remove from the pan and set aside in a separate bowl.
4. In the same pan, melt the butter and add the remaining seasonings. Cook until the butter becomes browned.
5. Add the milk, heavy cream, and parmesan cheese. Mix consistently to prevent burning. If the sauce is too thick, add a splash of milk.
6. Add the noodles (without the extra water) and the cooked chicken to the sauce. Mix until completely combined.

Notes

Serve with garlic bread or any sides of your choice.