Healthy Garlic Parmesan Chicken Pasta for a Cozy Night In
Enjoy this Healthy Garlic Parmesan Chicken Pasta, a nutritious and creamy dish that satisfies your cravings without the guilt.
Equipment
- large frying pan
- - Pot
- Measuring cups
- Measuring spoons
- - Knife
- Cutting board
Ingredients
For the Pasta
- 300 g Linguine perfect for capturing the creamy sauce.
For the Chicken
- 3 Chicken breasts chopped into bite-sized pieces for even cooking.
- 2 tbsp Cornflour helps to achieve that golden crust when frying.
- 0.5 tsp Salt enhances the flavor of the chicken.
- 0.5 tsp Black pepper adds a hint of heat.
- 0.5 tsp Garlic powder amplifies the savory garlic taste.
For the Sauce
- 3 tbsp Oil for sautéing your chicken to perfection.
- 1 small Onion finely chopped for a subtle sweetness.
- 3 cloves Garlic minced to give a fragrant punch.
- 0.25 tsp Salt to season the sauce.
- 0.5 tsp Pepper for added depth.
- 180 ml Chicken stock use a strong variety to infuse flavor.
- 180 ml Double cream creating a luxuriously creamy base.
- 1 tbsp Lemon juice adds a fresh brightness.
For Garnishing
- 50 g Parmesan cheese finely grated for that rich, cheesy flavor.
- 1 small bunch Fresh parsley finely chopped to brighten the dish.
- Black pepper to taste, for a final seasoning touch.
- Grated parmesan as desired, for an extra cheesy finish.
Instructions
Main Instructions
- Boil the Pasta: Cook the linguine according to the package instructions. Drain and set aside, ensuring to reserve about 1 cup of the pasta cooking water for later use.
- Prepare the Chicken: In a bowl, mix together the chicken pieces with cornflour, salt, pepper, and garlic powder. Toss until the chicken is evenly coated for a flavorful crust.
- Heat the Pan: In a large frying pan, add the oil and heat it over medium heat until shimmering—this ensures a great sear on your chicken!
- Cook the Chicken: Add the chicken to the hot pan, frying for about 6-7 minutes. Turn occasionally until the chicken is golden brown and cooked through. Remove from the pan and keep warm.
- Sauté the Onion: If needed, drizzle in a little more oil, then add the finely chopped onion. Sauté for 2-3 minutes until the onions soften and become translucent.
- Add Garlic and Seasoning: Stir in the minced garlic, salt, and pepper, cooking for an additional minute until the garlic is fragrant.
- Make the Sauce: Pour in the chicken stock and double cream. Bring to a gentle boil, letting it simmer for 3 minutes until it thickens slightly, stirring occasionally.
- Add Lemon Juice: Stir in the fresh lemon juice, adding a zesty brightness to the rich sauce.
- Combine with Pasta: Add the cooked linguine to the sauce, followed by the grated Parmesan cheese. Use tongs to toss the pasta until every strand is coated in that creamy goodness.
- Adjust Consistency: If the sauce appears too thick, gradually add splashes of the reserved pasta water until it reaches your desired consistency.
- Return the Chicken: Incorporate the previously cooked chicken back into the pan, stirring for another minute to ensure everything is heated through and combined nicely.
- Serve and Garnish: Divide the pasta between bowls, topping with fresh parsley, a sprinkle of black pepper, and additional grated Parmesan for that extra cheesy touch.
Notes
For an extra burst of flavor, sprinkle some red pepper flakes on top! Adjust the quantity of Parmesan cheese to your taste. Store leftovers in an airtight container for up to 3 days.