Creamy, garlicky and packed with chicken and mushrooms, this is the kind of pasta that works when you want something comforting without making dinner complicated. The mushrooms add plenty of savoury flavour while Parmesan brings everything together into a rich, creamy sauce.
It’s simple enough for a weeknight dinner and makes a good option for meal prep when you want something you’ll actually look forward to reheating.
Garlic Parmesan Chicken Pasta
Ingredients
- 350 g 350 g pasta
- 500 g 500 g chicken breast, cut into bite-sized pieces
- 1 tbsp 1 tbsp olive oil
- 4 4 garlic cloves, finely minced
- 2 tbsp 2 tbsp butter
- 60 g 60 g finely grated Parmesan
- 1 tsp 1 tsp Italian herbs
- 1/2 tsp 1/2 tsp salt
- 1/2 tsp 1/2 tsp black pepper
- 150 ml 150 ml reserved pasta water
- 2 tbsp 2 tbsp chopped parsley, optional optional
Method
- Bring a large pot of salted water to the boil and cook the pasta until just al dente. Reserve 150 ml pasta water before draining.
- Season the chicken with salt, black pepper and Italian herbs.
- Heat the olive oil in a large frying pan over medium-high heat. Add the chicken and cook for 5–7 minutes until golden and cooked through. Remove and set aside.
- Reduce the heat to medium. Add the butter and garlic and cook for about 30 seconds until fragrant.
- Add the drained pasta and 100 ml reserved pasta water. Toss vigorously until the butter and pasta water begin to emulsify.
- Reduce the heat to low. Add the Parmesan gradually while tossing, adding more pasta water as required until the pasta has a glossy coating.
- Return the chicken to the pan and toss until everything is heated through and evenly coated.
- Finish with parsley and additional Parmesan if desired.
Keep the pasta slightly firm because it will finish cooking in the pan.
Don’t brown the garlic or it can become bitter.
Adding Parmesan over lower heat helps prevent it clumping.
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