Creamy Garlic Parmesan Chicken Pasta
Creamy, spicy, cheesy, and oh so delicious! Here's my take on Chicken Alfredo pasta, but with a kick. Make it with pre-cooked chicken for an easy weeknight dinner.
Servings: 4
Equipment
- cheese grater
- Large skillet
- Large pot
Ingredients
- 8 oz penne rigate pasta
- 1/2 tbsp butter
- 1 tsp olive oil
- 5 cloves garlic minced
- 1/2 cup chicken stock
- 1 cup heavy cream
- 1 cup parmesan cheese grated, plus more for garnish
- 2 cooked chicken breasts sliced
- 1 tbsp fresh parlsey chopped
Instructions
- In a large pot filled with salted water, cook your penne pasta.
- While the pasta is cooking, put a large skillet over medium heat and add butter and olive oil.
- When melted and bubbling, add crushed red pepper and white pepper. Stir until fragrant.
- Add minced garlic, and stir for about a minute but don’t let garlic burn.
- Add chicken stock and heavy cream. Cook until the sauce comes to a boil, then add grated parmesan.
- Stir until smooth and thick. Add almost-cooked pasta and continue cooking until thickened and pasta is cooked through. Remove from heat.
- To serve, divide pasta among four bowls. Slice cooked chicken place equal amounts on top of each bowl of pasta. Top with fresh parlsey and more parmesan cheese. Enjoy!
Notes
Did you make Creamy Garlic Parmesan Chicken Pasta? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.