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Creamy Garlic Parmesan Chicken – Healthyish Foods

Creamy Garlic Parmesan Chicken

Comfort food at its finest, this creamy garlic parmesan chicken recipe checks all the boxes. Easy to make, loaded with flavor, and completely satisfying.
5 from 2 votes
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Ingredients

Pasta:

  • 4-6 ounces ziti pasta , cooked al dente, reserve 1/4 cup pasta water

Chicken:

  • 1 lb. chicken breasts, butterflied and pounded thin, about 2 breasts
  • salt and pepper, season the chicken
  • ¼ cup AP flour
  • ¼ cup grated parmesan cheese
  • 1 tablespoon olive oil, for frying the chicken
  • 2 tablespoons butter, for frying the chicken

Sauce:

  • 1 tablespoon olive oil
  • 1 tablespoon garlic, minced
  • 1 cup sweet onion, diced small
  • 8 ounces baby Bella mushrooms, washed, dried, and sliced
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • ½ cup chicken stock
  • ¼ cup heavy cream
  • ¼ cup reserved pasta water
  • ½ cup grated parmesan cheese

Equipment

  • pasta pot
  • 11-inch 3.5 quart saute pan
  • 2 plates for breading chicken

Instructions 

Prepare the pasta:

  • Boil a pot of water and cook the pasta according to the package. Al dente is best. Reserve 1/4 cup pasta water. Drain remaining water and set pasta aside.

Prepare the chicken:

  • Butterfly your chicken breasts and pound them thin using a mallet.
  • Once pounded thin, season the breasts with salt and pepper.
  • Combine the AP flour and parmesan cheese on a plate.
  • Dredge the seasoned chicken through the flour cheese mixture until well coated on both sides. Repeat for all breasts.
  • In an 11-inch 3.5 quart sauté pan over medium heat, add the olive oil and butter.
  • Once hot, add the chicken. Cook for 4-5 minutes on each side or until the chicken is cooked through. You'll want the internal temperature to be 165 degree Fahrenheit.
  • Remove the chicken from the pan and set it aside.

In the same pan, prepare the sauce:

  • Add 1 tablespoon olive oil to the pan. Add garlic, onions, mushrooms and dried oregano. Stir well.
  • Season with salt and pepper.
  • Once the mushrooms and onions begin to soften and the garlic is fragrant, deglaze the pan with the chicken stock. Make sure to scrape up all of the tasty bits from the bottom of the pan.
  • Next, add the reserved pasta water, heavy cream and grated parmesan cheese. Stir well and simmer over low heat for 5-10 minutes.

Assemble the dish:

  • Nestle the cooked chicken and drippings back into the sauce and add the cooked pasta. Serve and enjoy.

Nutrition

Serving: 1serving, Calories: 564kcal, Carbohydrates: 37g, Protein: 39g, Fat: 28g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 125mg, Sodium: 628mg, Potassium: 889mg, Fiber: 2g, Sugar: 5g, Vitamin A: 600IU, Vitamin C: 4mg, Calcium: 278mg, Iron: 2mg