Garlic Parmesan Chicken Pasta
This comforting, one-pan garlic parmesan chicken pasta is ready in 30 minutes! It's a flavorful dish with a creamy, velvety, smooth, cheesy sauce.
Servings: 4
Calories: 520kcal
Cost: £1.72
Ingredients
- 500 g chicken breast, sliced into thin pieces (£6.20/2)=(£3.20)
- 1 white onion, finely diced (£0.15)
- 500 g fusilli (£0.69)
- 5 cloves garlic, finely chopped (£0.40)
- 80 g parmesan, finely grated (£2.50/2)=(£1.25)
- 300 ml single cream (£1.20)
- 1 head of broccoli, steamed to serve (£0.79)
- Fresh chives, finely sliced to serve (£0.60)
- Juice of half a lemon (£0.30)
Cupboard Essentials
- 1.2 litres chicken stock (2 cubes)
- Salt & Pepper
- 1 tbsp rapeseed oil
Instructions
- To a large frying pan over a high heat, add the chicken pieces. Leave to sear for 3 minutes, then rotate and cook for a further 3 minutes. Season with salt and pepper.
- Set the chicken aside and deglaze the pan with a splash of stock. Reduce the heat to medium/low and add the onion. Gently fry for around 5 minutes, adding the garlic to the pan for the last minute.
- Next, add the fusilli and chicken stock into the pan. Set a timer for 10 minutes, stirring occasionally.
- After this time, the pasta will almost be cooked and the stock should have cooked mostly off. Reduce the heat to low and stir the cream and chicken into the pan, continue to cook until it starts to thicken, then add the parmesan.
- Once the sauce has thickened nicely, turn off the heat and add the lemon juice. Give a final stir then serve with a sprinkle of fresh chives.
Notes
- Use a stainless steel pan to sear the chicken, keeping it juicy and flavourful.
- Add cream off the heat to prevent the sauce from curdling.
- Use al dente pasta to maintain its shape and texture, especially for leftovers.
Nutrition
Calories: 520kcal | Carbohydrates: 43g | Protein: 36g | Fat: 22g