Easy Lazy Meal Series Ep. 29 - Garlic Parmesan Chicken Pasta

Ingredients

• 2 pieces Chicken Breast (boneless, skinless, patted dry)
• 1 tsp Garlic Powder (for seasoning the chicken)
• 1 tsp Paprika (adds color and mild flavor)
• 1 tsp Salt (kosher salt)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Olive Oil (for pan‑frying)
• 2 tbsp Unsalted Butter (cut into cubes)
• 1 medium Onion (diced)
• 2 cloves Garlic (minced)
• 1 cup Heavy Cream (240 ml, full‑fat)
• 2 cups Pasta Water (reserved from cooking spaghetti)
• 0.5 cup Parmesan Cheese (freshly grated)
• 1 tbsp Soy Sauce (low‑sodium)
• 8 oz Spaghetti (broken in half for easier eating)

Instructions

1. Season Chicken

   Pat the chicken breasts dry, then rub both sides with garlic powder, paprika, salt, and black pepper until evenly coated.

   Time: PT5M

2. Pan‑Fry Chicken

   Heat olive oil in a large skillet over medium‑high heat. Add the chicken and cook 4‑5 minutes per side until a deep blackened crust forms and the internal temperature reaches 165°F. Remove and set aside on a plate.

   Time: PT8M

   Temperature: medium-high

3. Sauté Onion and Garlic

   In the same skillet, add butter. Once melted, add the diced onion and sauté 3 minutes until translucent. Add minced garlic and cook another 30 seconds, being careful not to burn.

   Time: PT4M

   Temperature: medium

4. Add Cream, Pasta Water, Soy Sauce, and Spaghetti

   Pour in the heavy cream, reserved pasta water, and soy sauce. Stir to combine and bring to a gentle simmer. Add the broken spaghetti, tossing to coat. Cook 8‑10 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.

   Time: PT12M

   Temperature: medium

5. Stir in Parmesan

   Reduce heat to low and sprinkle the grated Parmesan over the pasta. Stir until the cheese melts and the sauce becomes creamy.

   Time: PT2M

   Temperature: low

6. Combine Chicken

   Slice the rested chicken (or leave whole) and place it on top of the creamy pasta. Let sit 2 minutes so the chicken reheats and the flavors meld.

   Time: PT2M

7. Plate and Serve

   Serve the pasta directly from the skillet or transfer to plates. Garnish with extra Parmesan and chopped fresh parsley if desired.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

38 g

Carbohydrates

58 g

Fat

26 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey Breast
• Instead of Garlic Powder: Fresh Minced Garlic
• Instead of Paprika: Smoked Paprika
• Instead of Salt: Sea Salt
• Instead of Black Pepper: White Pepper
• Instead of Olive Oil: Vegetable Oil
• Instead of Unsalted Butter: Margarine
• Instead of Onion: Shallot
• Instead of Garlic: Garlic Powder
• Instead of Heavy Cream: Half‑and‑Half
• Instead of Pasta Water: Chicken Broth
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Soy Sauce: Tamari
• Instead of Spaghetti: Linguine, Fettuccine

Equipment Needed

• Large Skillet
• Chef's Knife
• Cutting Board
• Measuring Cups
• Wooden Spoon
• Large Pot
• Tongs (optional)

Critical Steps — Do Not Skip

• Season chicken evenly with spices
• Achieve a deep blackened crust on the chicken without overcooking
• Cook spaghetti in the sauce until al dente
• Melt Parmesan smoothly into the cream sauce

Chef Tips from the Video

• Use freshly grated Parmesan for a smoother sauce.
• Deglaze the skillet with a splash of white wine after sautéing the aromatics for extra depth.
• Reserve pasta water before draining; its starch helps bind the sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freezing is not recommended as the pasta may become mushy.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Season and pan‑fry the chicken a day ahead; reheat gently before serving.
• Prepare the cream‑parmesan sauce and store it in the refrigerator; combine with pasta and chicken when ready.
• Cook the spaghetti slightly al dente, then cool and toss with a little oil to prevent sticking.

Frequently Asked Questions