Which sauce goes with chicken and pasta?

Oh man, there are so many! As much as I love this creamy parmesan garlic pasta sauce, you have plenty more options. You can also add chicken to my cheesy boursin pasta , spicy vodka pasta , or cherry tomato sauce pasta. I also love my marry me chicken pasta , chicken caprese pasta , and creamy lemon chicken pasta . TBH, you really can’t go wrong here.

How do I make chicken breast or pasta taste better without adding more salt?

If you’re on a low-salt diet, you have a couple of options. First, try using a salt-free seasoning blend like Mrs. Dash. Alternatively, hack your own using lemon zest and herbs. You can also swap in a lower-salt seasoning like MSG. Before you go and judge, note that MSG is a naturally occurring compound in many foods including tomato, cheese, and mushrooms, and is generally considered safe for human consumption .

What are some chicken recipes that go good with pasta?

Air fryer chicken bites , air fryer chicken tenderloins , oven baked chicken cutlets , crusted chicken romano , and creamy herb chicken are all excellent candidates.

Creamy Garlic Parmesan Chicken Pasta

Description

Add some creamy dreamy comfort food to your menu with my Chicken Garlic Parmesan Pasta recipe! This deliciously carb-y, surprisingly protein-packed dinner is made with simple ingredients in under 40 minutes—perfect for busy weeknights!

Ingredients

Scale

8 ounces penne pasta
1 pound boneless skinless chicken breasts, thinly sliced
2 teaspoons Italian seasoning
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon paprika
2 Tablespoons olive oil, divided
1 Tablespoon butter
½ Cup yellow onion, diced
3 Tablespoons all-purpose flour
5 cloves garlic, minced 1 ½ Cup chicken broth
⅓ Cup half and half
1 Cup freshly grated parmesan cheese
2 Tablespoons fresh parsley, chopped
Reserved pasta water

Instructions

Prepare the pasta according to the package instructions. When the pasta is done cooking, reserve ½ cup of pasta water before draining the pasta.
If your chicken breasts are thick, thinly slice them before seasoning. Pat the chicken dry on both sides and season Italian seasoning, garlic powder, salt, black pepper and paprika.
Heat 1 Tablespoon of olive oil in a pan over medium high heat. Once the oil is hot, add the chicken and cook until both sides are golden brown and the internal temperature is 165 degrees. Remove the chicken to a plate and tent it with aluminum foil.
Reduce the heat to medium. Add the remaining oil and butter to the same pan.
Once the butter has melted, add the diced onion. Cook until the onion is softened, about 3-4 minutes.
Add in the flour and garlic and cook for another minute, stirring constantly. It should form a thick paste.
Add the chicken broth and stir well to break up any clumps of flour. Add in the half and half and bring to a simmer. The sauce should thicken a bit like gravy.
Reduce the heat to medium low. Add the parmesan cheese. Cook and stir until the cheese has melted and the sauce is creamy.
Slice the cooked chicken into bite sized pieces. Add the sliced chicken and pasta to the sauce and stir well.
Remove the pan from heat. Add the fresh parsley and stir well to coat.
If the sauce is too thick, add a little of the reserved pasta water to make it creamier.
Serve immediately.

Nutrition

Calories: 542 Calories
Fat: 17g
Carbohydrates: 47g
Fiber: 2g
Protein: 44g

Keywords: garlic parmesan chicken pasta