When I had Parmesan and chicken pasta on my menu plan a reader asked for the recipe, so here it is! I got it from the book Eat Cheap but Eat Well by Charles Mattocks. I didn’t follow the recipe exactly, so this recipe is actually my adaptations.
- 12 oz. pasta (I used bow tie)
- 1/4 cup olive (plus a little extra)
- 2 chicken breasts cubed
- 1 tablespoon garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Garlic powder
- 1/4 cup chopped fresh basil
- 1/2 cup freshly grated Parmesan (after seeing the price of a block of Parmesan I decided to just use grated Parmesan, although the fresh stuff probably does taste better.)
- Cook chicken in a pan with a little olive oil and some seasonings (salt, pepper, garlic powder)
- While chicken is cooking, cook pasta according to package directions. Drain and put it back in the pot, tossing with olive oil.
- Once chicken is cooked, mix it in with the pasta and add basil, Parmesan, and more salt and pepper if needed.