Garlic Parmesan Pasta

• servings: 8 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

1 1/2 lbs Chicken Tenderloins (or boneless skinless chicken thighs)

1 tsp Smoked Paprika

1 tsp Oregano

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Kosher Salt

1/2 tsp Black Pepper

2 tbsp Olive Oil

2 tbsp Salted Butter

2 Shallots (diced)

8 cloves Garlic (diced)

4 sprigs Thyme (Stems removed)

1 cup Dry White Wine

2 tbsp All Purpose Flour

2 tsp Chicken Bouillon Pasta

2 cups Heavy Cream

4 oz Cream Cheese

1 1/2 cups Parmesan (freshly grated)

1 tbsp Lemon Juice

1 tbsp Hot Sauce

3 tbsp Fresh Parsley (chopped)

12 oz Pasta

Salt and Pepper (to taste)

Directions

Pat chicken dry with paper towels and add to a large bowl. Add smoked paprika, oregano, garlic powder, onion powder, black pepper, and kosher salt. Mix together to ensure all of the chicken is coated in the seasonings.

Add olive oil to a large skillet over medium heat. Once the pan is nice and hot, add chicken and cook on both sides for about 5-7 minutes. Remove from the pan and cover with aluminum foil. Set aside.

To the same pan, add butter. Once fully melted, add shallots and cook for 4-5 minutes, until slightly softened and fragrant. Then add garlic and continue to cook for 2-3 minutes. Add thyme, and pour in white wine. Cook the wine for 5 minutes, then add all purpose flour and chicken bouillon paste. Whisk together until a thin pasta forms, about 2-4 minutes, then pour in heavy cream, and add in cream cheese. Season with a sprinkle of salt pepper and stir until cream cheese is melted into the sauce.

Cook the sauce on low heat for 5-7 minutes, until it thickens (should be the consistency of a thick alfredo sauce), then add in parmesan, lemon juice, hot sauce, and parsley. Taste for salt and pepper and season accordingly.

Boil a large pot of salted water to a boil. Add pasta and boil until al dente, according to package instructions. Reserve about 1 cup of the pasta water and drain.

If needed, add about 1/4 cup of the reserved pasta water to the sauce to loosen it up a bit. Add more if needed per your personal preference.

Cut up the cooked chicken into bite sized pieces and add fold into the sauce along with all of the juices, then add the drained pasta and toss everything together.

Nutrition

• Calories: 686 kcal
• Total Fat: 42 g
• Saturated Fat: 23 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.1 g
• Cholesterol: 183 mg
• Sodium: 762 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 32 g