Pro Tips
**Chef's Tips & Troubleshooting:**
- Toss pasta in the sauce rather than pouring sauce on top for better coating.
- Reserve some pasta water to adjust sauce consistency — the starch helps it cling to the noodles.
- Cook pasta al dente — it finishes cooking in the sauce.
Cooking Tips
For maximum flavor, season the chicken at least 30 minutes before cooking — ideally overnight in the refrigerator. This allows the marinade to penetrate beyond the surface. Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Creamy Garlic Parmesan Chicken Pasta
Creamy Garlic Parmesan Chicken Pasta — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Cook the pasta in salted boiling water according to package directions until al dente. Drain.
- Season the chicken breast with salt and pepper. Melt half the butter in a large skillet over medium-high heat.
- Cook over medium heat the chicken for 5–6 minutes per side until golden and cooked through. Remove and slice into strips.
- Cook the garlic until they soften and release their aroma.
- Pour the cream and bring to a gentle simmer. Mix in the grated Parmesan until melted and smooth.
- Add the cooked pasta and sliced chicken to the sauce. Toss everything together until well coated.
- Sprinkle in salt and freshly ground black pepper to taste. Best served right away garnished with extra Parmesan.
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Pro Tips & Troubleshooting
- Toss pasta in the sauce rather than pouring sauce on top for better coating.
- Reserve some pasta water to adjust sauce consistency — the starch helps it cling to the noodles.
- Cook pasta al dente — it finishes cooking in the sauce.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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