One-Pot Garlic Parmesan Summer Pasta Recipe
You'll adore this bright and fresh one-pot summery pasta. It's like warm sunshine in a bowl. Loaded with fresh lemon zest and juice and lots of garlic and parmesan, with a base of chicken stock and milk. The pasta is baked in the same pot making this an easy, fresh and delicious Garlic Parmesan Summer Pasta Recipe.
Servings: 4 servings
Ingredients
- 2 chicken breasts pounded to 1/4 inch even thickness
- 2 tablespoons blackened seasoning see notes for my homemade recipe
- 10 oz. angel hair pasta
- 4 tablespoons olive oil
- 3 tablespoons butter
- 6 cloves fresh garlic minced
- 2 cups chicken broth
- 1 1/3 cup milk OR half & half
- 1/2 cup parmesan cheese, grated plus more for topping
- Fresh Parsley to garnish
- 1/2 tsp red pepper flakes
- 1 lemon zested and cut into wedges
Instructions
- 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.
- 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.
- 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.
- 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
Blackened Seasoning
- 2 tablespoons smoked paprika regular paprika works too
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 2 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano