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–+ servings
Southern Style Creamy Parmesan Chicken Pasta

Southern Style Creamy Parmesan Chicken Pasta for Cozy Nights

Enjoy the indulgent flavors of Southern Style Creamy Parmesan Chicken Pasta, a warm hug in a bowl perfect for family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, Skinless Chicken Breasts Pound to even thickness
  • 1 teaspoon Paprika Smoked paprika for deeper flavor
  • 1 teaspoon Garlic Powder Fresh garlic can be used for more flavor
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dried Thyme Italian seasoning is a great swap
  • 1/2 teaspoon Cayenne Pepper Adjust for heat preference
  • 1 teaspoon Salt Use kosher salt for cleaner taste
  • 1/2 teaspoon Black Pepper
For the Pasta
  • 8 ounces Fettuccine or Penne Pasta Can substitute with rotini or gluten-free
For the Sauce
  • 4 tablespoons Butter Ghee can be a lactose-free alternative
  • 2 cloves Garlic, minced Leave out for simplicity
  • 1/4 cup All-Purpose Flour Cornstarch as gluten-free alternative
  • 1 cup Heavy Cream Half and half can be used for lighter version
  • 1 cup Whole Milk Use skim milk for fewer calories if needed
  • 1 cup Freshly Grated Parmesan Cheese Avoid pre-grated for best melt
  • 4 ounces Cream Cheese (softened) Goat cheese can add a tangy flavor
  • 1 tablespoon Fresh Lemon Juice White wine vinegar as alternative
  • 1 tablespoon Worcestershire Sauce Soy sauce can be a different flavor
For the Toppings
  • 1/2 cup Crumbled Bacon Optional, omit for a lighter dish
  • 1/4 cup Green Onions, chopped
  • 1/4 cup Fresh Parsley, chopped
  • 1/4 teaspoon Red Pepper Flakes Optional for spice lovers
  • to taste Fresh Cracked Black Pepper For serving

Equipment

  • large skillet
  • Large Pot
  • Plastic wrap or parchment paper

Method
 

Step-by-Step Instructions
  1. Prepare the chicken by placing boneless, skinless chicken breasts between plastic wrap or parchment paper and pound to an even thickness of about ¾ inch. Coat with spice blend of paprika, garlic powder, onion powder, thyme, cayenne, salt, and pepper.
  2. Cook the chicken in a large skillet with olive oil over medium-high heat for 6-7 minutes on each side until golden brown and cooked through. Transfer to a plate and let rest before slicing.
  3. In a large pot, bring salted water to a boil. Cook pasta according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
  4. Make the roux by melting butter in the same skillet and whisk in flour, stirring for about 2 minutes until light golden.
  5. Build the sauce by whisking in heavy cream and milk, bringing to a simmer while stirring for 3-5 minutes. Add Worcestershire sauce.
  6. Incorporate cheeses by whisking in softened cream cheese and grated Parmesan until melted into the sauce.
  7. Finish the sauce by stirring in fresh lemon juice and seasoning with salt and pepper to taste until creamy.
  8. Combine drained pasta with the sauce, tossing to coat. Adjust thickness with reserved pasta water as needed.
  9. Serve plated with sliced chicken on top, garnished with bacon, green onions, parsley, and additional Parmesan.

Nutrition

Serving: 1servingCalories: 680kcalCarbohydrates: 49gProtein: 40gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 175mgSodium: 800mgPotassium: 560mgFiber: 3gSugar: 3gVitamin A: 800IUVitamin C: 2mgCalcium: 300mgIron: 3mg

Notes

When reheating, gently warm to avoid separating the sauce and add reserved pasta water or milk if needed.

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