One-Pot Garlic Parmesan Summer Pasta (Print Version)
# Ingredients:
→ Protein
01 -
2 chicken breasts pounded to 1/4 inch even thickness
→ Pasta & Base
02 -
10 oz. angel hair pasta
03 -
2 cups chicken broth
04 -
1 1/3 cup milk OR half & half
→ Aromatics & Seasonings
05 -
4 tablespoons olive oil
06 -
3 tablespoons butter
07 -
6 cloves fresh garlic minced
08 -
1/2 cup parmesan cheese, grated plus more for topping
09 -
Fresh Parsley to garnish
10 -
1/2 tsp red pepper flakes
11 -
1 lemon zested and cut into wedges
# Instructions:
01 -
Rub chicken breasts with a little olive oil and season well with blackened seasoning on both sides. In a large skillet over medium heat, add 2 tablespoons of olive oil. Cook the chicken about 3 minutes per side, flipping once and reducing heat to low once you flip. Set aside on a plate tented with foil once cooked through.
02 -
In the same skillet, reduce heat to medium-low. Melt the butter in the skillet, add garlic and saute until fragrant (about 1 minute). Pour in the chicken stock and milk, bring to a low boil.
03 -
Add in the pasta noodles to the pan liquid, breaking in half or carefully bending them to submerge in the liquid once pliable. Cook until they are al dente.
04 -
Add in the parmesan cheese, red pepper flakes, salt and pepper and toss to coat. Turn off the heat and slice up chicken breasts and add into the pasta. Top with fresh parsley, lemon zest and squeeze a few wedges of lemon juice over pasta.
# Notes:
01 -
To reheat: Add a few splashes of milk or chicken stock and a small pat of butter into the bowl of cold pasta before reheating in the microwave.