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Garlic Parmesan Chicken Pasta

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A comforting dish that combines tender chicken thighs, creamy Parmesan cheese, and al dente pasta, perfect for weeknight dinners or special gatherings.

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. Season the chicken by evenly sprinkling salt and pepper over the cut chicken thighs.
  2. Heat the butter and olive oil in a large deep skillet over medium-high heat. Add the chicken in a single layer and cook for 3–4 minutes until golden brown. Flip and cook for another minute, then transfer to a plate.
  3. Reduce the heat to medium and add the minced garlic to the pan, stirring for about 30 seconds until fragrant.
  4. Pour in the low-sodium chicken stock and milk, scraping up any browned bits from the bottom. Bring to a gentle simmer.
  5. Add the dry linguine, pressing it down under the liquid. Simmer uncovered for 8–10 minutes, stirring occasionally, until almost tender.
  6. Return the chicken (along with its juices) to the skillet. Simmer for another 2 minutes to finish cooking the pasta and thicken the sauce.
  7. Stir in ½ cup of grated Parmesan until melted. Add the spinach and let it wilt for about 30 seconds. If the sauce is too thick, adjust with a splash of milk or stock.
  8. Serve immediately, topping with remaining Parmesan and a pinch of red-pepper flakes if desired.

Notes

Consider pairing with a light side salad or garlic bread for a well-rounded meal.

Nutrition

Find it online: https://www.topchoicerecipes.com/garlic-parmesan-chicken-pasta-3/