Cheesy Garlic Parmesan Chicken (Print-Friendly Version)
Tender chicken tossed with creamy garlic parmesan sauce and al dente spaghetti for a rich, satisfying pasta dish.
# What You'll Need:
→ Poultry
01 -
450 grams boneless skinless chicken breasts
→ Pasta
02 -
250 grams dry spaghetti noodles
→ Dairy
03 -
240 ml heavy whipping cream
04 -
60 grams grated Parmesan cheese
05 -
28 grams unsalted butter
→ Produce
06 -
1 small yellow onion, diced
07 -
3 grams minced garlic (approx. 1 clove)
→ Oils & Seasonings
08 -
10 ml olive oil
09 -
5 grams Italian seasoning
10 -
2 grams garlic powder
11 -
2 grams paprika
12 -
2 grams onion powder
13 -
3 grams salt
14 -
1 gram freshly ground black pepper
→ Condiments
15 -
30 ml Buffalo Wild Wings Parmesan Garlic Sauce
# How to Make It:
01 -
Boil the spaghetti noodles in salted water according to package instructions until al dente. Drain and set aside.
02 -
Drizzle 5 ml of olive oil over chicken breasts and massage evenly. Season with Italian seasoning, garlic powder, paprika, and onion powder.
03 -
Heat a large skillet over medium-high heat. Sear the chicken breasts until cooked through to an internal temperature of 74°C, approximately 7-9 minutes. Remove from skillet and dice into bite-sized pieces.
04 -
Reduce heat to low and add remaining 5 ml olive oil and unsalted butter to the skillet. Once melted, sauté diced onion for 2-3 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
05 -
Pour in the heavy cream and stir in Parmesan cheese until fully incorporated and smooth. Season the sauce with salt and black pepper, then add the Parmesan Garlic sauce, mixing evenly.
06 -
Add the cooked spaghetti and diced chicken to the skillet. Toss gently to coat all ingredients with the creamy Parmesan sauce. Serve immediately.
# Additional Tips:
01 -
Cook pasta until al dente to maintain firmness and prevent over-softening in the sauce.