Garlic Parmesan Pasta with Chicken

#13 in my '100 30 Minute Meals' series is this Garlic Parmesan Pasta with Chicken. Made with perfectly cooked chicken cutlets, ample butter, onions, garlic, and fresh thyme, broth, cream, Parmesan cheese, and just a pinch of nutmeg.

Why You'll Love this Garlic Parmesan Chicken Pasta Recipe:

• It comes together in just 30 minutes! Pair with a simple side salad to have dinner on the table in a snap.
• Cheesy, creamy comfort. The creamy sauce is made with Parmesan cheese, garlic, onions, fresh thyme, and just a pinch of nutmeg.

Key Ingredients:

• Chicken Cutlets: Thin cut chicken breast that cook quickly but remain juicy and tender.
• Butter, Onions, Garlic, & Fresh Thyme: All cooked together to begin the sauce, giving it texture, and a pop of buttery, herby, garlic flavor.
• Flour: Combines with the fat in the butter to create a roux and thicken the sauce.
• White Wine: Adds just a touch of acidity and balances the flavors.
• Chicken Broth & Cream: Create the creamy sauce.
• Short-Cut Pasta: Use your favorite shape.
• Ground Nutmeg: Just a pinch is my favorite way to elevate creamy dishes. It adds a subtle warmth that makes this pasta dish extra cozy.

Dietary Swaps:

• Gluten-Free: Use gluten-free short cut pasta, flour or cornstarch to make the roux, and ensure chicken broth is labeled gluten-free.
• Dairy-Free: Swap butter, heavy cream, and Parmesan for dairy-free versions.
• Vegetarian: Omit the chicken or use a plant-based version. Also swap chicken broth for vegetable broth.

Recipe Variations:

• Try a different protein, such as ground turkey, ground beef, spiced sausage, or rotisserie chicken.
• Add a little spice, with a dollop of chili paste or red pepper flakes. Or as Mr. Garlic likes, a few drops of hot sauce right on top.
• Add extra veggies, such as sliced mushrooms, roasted butternut squash, or tomatoes.

Tips & Recipe Notes:

• No white wine? No problem. This recipe is just as good without it, but if you would like to add some of that acidity back in, you can add a small splash of lemon juice.
• Reserve some pasta water. Pasta water is great for thinning out pasta sauce if it becomes too thick.
• Cook chicken first. The browned bits at the bottom (called fond) add extra flavor to the sauce.
• Use just a small pinch of nutmeg. It doesn't take much, but makes a huge difference in flavor.
  

Storage & Reheating:

• Store leftover pasta in an airtight container in the fridge for up 4 days.
• Reheat on the stove top over medium-low heat, stirring often until warmed through. Add a splash of broth or cream as needed.

More 30 Minute Meals You Will Love:

• Creamy Mushroom Chicken Pasta
• Garlic Cream Sauce Ravioli
• Garlic & Herb Boursin and Pasta
• One-Pot Creamy Cajun Ravioli Pasta with Sausage & Peppers
• One-Pan Creamy Spinach & Feta Pasta with Garlic Breadcrumbs
• Chicken Bacon Ranch Pasta

Recipe

Garlic Parmesan Pasta with Chicken

Made with perfectly cooked chicken cutlets, ample butter, onions, garlic, and fresh thyme, broth, cream, Parmesan cheese, and just a pinch of nutmeg.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Pasta

Servings 4

Calories 585 kcal

Ingredients

  

1x2x3x

• 3 cups short-cut pasta such as bowties, penne, or rotini
• Reserved pasta water as needed

For the Chicken:

• 1 tablespoon butter
• 3-4 chicken cutlets
• Garlic powder, salt, and pepper to taste

For the Garlic Parmesan Sauce:

• 2 tablespoons salted butter
• 1 cup diced yellow onion about ½ an onion
• 2 tablespoons minced garlic
• 1 teaspoon fresh thyme leaves
• 1 ½ tablespoons all-purpose flour
• ¼ cup white wine
• 1 cup chicken broth
• 1½ cups heavy cream
• ½ cup grated Parmesan cheese
• Generous handful of fresh spinach
• Pinch of ground nutmeg

Instructions

 

• Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve some pasta water before draining and set aside.
• Season chicken cutlets with garlic powder, salt, and pepper. In a large, high-edged pan, melt 1 tablespoon butter over medium-high heat. Cook chicken 3-4 minutes per side until cooked through. Remove from pan and set aside.
• Melt remaining butter in the same pan. Add onion, garlic, and thyme. Cook about 4 minutes, stirring often, until softened and fragrant.
• Sprinkle in flour and stir until combined. Whisk in white wine, simmering 1-2 minutes to cook off alcohol.
• Reduce heat slightly. Whisk in chicken broth, heavy cream, Parmesan, and spinach. Simmer and stir until sauce thickens and spinach wilts. Add a pinch of nutmeg and adjust seasoning to taste.
• Slice cooked chicken and stir into sauce along with drained pasta. Add reserved pasta water as needed to loosen the sauce.
• Serve warm with extra Parmesan and fresh cracked pepper.

Notes

• No white wine? No problem. This recipe is just as good without it, but if you would like to add some of that acidity back in, you can add a small splash of lemon juice.
• Reserve some pasta water. Pasta water is great for thinning out pasta sauce if it becomes too thick.
• Cook chicken first. The browned bits at the bottom (called fond) add extra flavor to the sauce.
• Use just a small pinch of nutmeg. It doesn't take much, but makes a huge difference in flavor
• Nutrition values are an estimate only. 

Nutrition

Calories: 585kcalCarbohydrates: 42gProtein: 38gFat: 28gSodium: 720mgFiber: 3gSugar: 5g

Keyword garlic parmesan pasta with chicken

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