Chicken Parmesan Garlic Pasta

5 from 1 vote

This Chicken Parmesan Garlic Pasta is so delicious, with crispy chicken thighs, creamy parmesan and garlic creamy sauce and finished with fresh basil, all in 30 mintes.

Prep Time5

Cook Time25

Total Time30

Course: Pasta

Cuisine: Italian

Servings: servings

Author: Margie Nomura

Ingredients

4 skin-on chicken thighs take the bone out if you need to - can also use breasts, see notes for info on cooking times
Salt and pepper
2 tbsp olive oil
1 tbsp butter
1 small red onion finely chopped
4 cloves garlic crushed
⁠3 tbsp tomato puree
220 ml chicken stock
300 ml double cream
⁠40g grated Parmesan
5 basil leaves thinly sliced plus more to garnish
400 g dried pasta such as conchiglie orecchiette or rigatoni

Instructions

Heat the olive oil in a large frying pan set over a medium heat. Once hot, add the chicken thighs skin side down, season well with salt and pepper, and lay a weight on the top to help them get extra crispy and cook for about 8 minutes by which point the skin should be golden and crispy. Flip them over and cook for another minute or so until cooked through. If you don’t have a grill press (a frying weight), use another smaller saucepan on top of the chicken with a tin of beans sat in the pan to weigh it down. Remove from the pan and leave to rest on a clean chopping board.
Meanwhile, return the pan to a medium-high heat and add the butter and red onion, stirring to coat in the juices from the pan. Fry for 7-10 minutes until softened, then add the garlic. Fry for a further minute.
Next, cook the pasta in well salted boiling water for 1 minute less than the packet instructions.
Then add the tomato puree to the onions and garlic, mix and cook out until it’s a deep rusty colour, around 3 further minutes. Then add the chicken stock, double cream and most of the parmesan. Stir to bring together and bring to a gentle bubble.
Once the pasta is ready, reserve some of the cooking water in case you need extra for the sauce and drain well.
Add the pasta to the pan and stir everything together so the pasta melds to the sauce to create a deliciously creamy dish. Add a splash of water if you need to and stir and toss the whole thing together to help create a smooth and silky sauce. Taste and adjust the seasoning, as needed. Stir through the chopped basil.
Spoon the pasta into serving bowls. Slice each chicken thigh into thick slices and arrange one on top of each bowl. Sprinkle with the remaining Parmesan and more basil. Enjoy!
You could also chop the chicken and stir straight into the pasta and then serve like that.
The video below will help with this recipe.

Video

Notes

Scroll up for a helpful step-by-step guide to help you with this recipe.

To store: You can keep any leftovers in an airtight container (tupperware) in the fridge for 3-4 days. It is best eaten fresh but still good as leftovers.

To reheat: I like to reheat in the microwave for around 2 minutes until the chicken is piping hot and the pasta too. I like to add a splash of water to the bowl before heating it as it stops the pasta drying out. You could also reheat in a pan over medium heat with a splash of water until piping hot.

To freeze: This is one of those easy quick recipes that is definitely best made fresh, I wouldn’t recommend freezing this dish as the cream and pasta can turn grainy once frozen.

Chicken breasts: I also have used chicken breasts for this recipe before. Heat the olive oil in a large frying pan set over a medium heat. Once hot, add the chicken breasts (start with the skin side if using skin-on and cook for 7 minutes on each side – or until golden on the outside and cooked through on the inside. Remove from the pan and leave to rest on a clean chopping board.

Pasta water: Be sparing with the pasta cooking water as it’s easier to add more than take away but you will need to add some to create a glossy sauce. Just keep adding a little at a time and tossing it all together until you’re happy with it.

Cream: I always use double cream (heavy cream) but you could also use single cream and treat it in the same way.

Nutrition