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Garlic Parmesan Chicken Pasta

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A comforting and easy Garlic Parmesan Chicken Pasta recipe featuring tender chicken thighs, linguine, and bold flavors of garlic and Parmesan.

Ingredients

Scale
  • 1 lb / 450 g boneless, skinless chicken thighs, cut bite-size
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 4 garlic cloves, minced
  • 8 oz / 225 g linguine (or other long pasta)
  • 1 ½ cups / 375 ml low-sodium chicken stock
  • 1 ½ cups / 375 ml milk (whole, skim, or unsweetened oat)
  • ¾ cup / 60 g freshly-grated Parmesan, plus extra to serve
  • 2 cups baby spinach (optional)
  • Pinch red-pepper flakes (optional)

Instructions

  1. Start by seasoning the chicken. Evenly sprinkle salt and pepper over the cut chicken thighs.
  2. In a large deep skillet, heat the butter and olive oil over medium-high heat. Add the chicken in a single layer, cooking for about 3–4 minutes until golden brown. Flip the pieces over and cook for another minute before transferring them to a plate.
  3. Lower the heat to medium, then add the minced garlic to the skillet. Stir for about 30 seconds until fragrant.
  4. Next, pour in the low-sodium chicken stock and milk, scraping up any bits from the bottom of the pan. Allow this to come to a gentle simmer.
  5. Add the dry linguine, pressing it down under the liquid. Let everything simmer uncovered for 8–10 minutes, stirring occasionally until the pasta is almost tender.
  6. Afterward, return the chicken, along with the juices, to the skillet. Let it simmer for another 2 minutes to ensure the pasta cooks through and the sauce thickens.
  7. Stir in ½ cup of grated Parmesan until melted. Add the spinach, letting it wilt for about 30 seconds. If the sauce becomes too thick, adjust with a splash of milk or stock.
  8. Serve immediately, garnishing with the remaining Parmesan and a pinch of red-pepper flakes, if desired.

Notes

For variations, consider adding other vegetables or adjusting spiciness with jalapeños or extra red-pepper flakes.

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