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Garlic Parmesan Chicken and Pasta Recipe

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3.9 from 78 reviews

A delicious and creamy Garlic Parmesan Chicken and Pasta dish that combines tender seared chicken breast with a rich, homemade garlic Parmesan sauce tossed with al dente rigatoni pasta. This comforting meal is ready in just 30 minutes, perfect for a flavorful weeknight dinner.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Pasta

  • 1 lb shortcut pasta (Rigatoni) (gluten-free if needed)

Chicken

  • 1 lb chicken breast (pounded to even thickness)
  • 2 Tablespoons olive oil
  • 2 teaspoons oregano
  • 1 teaspoon paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon dried sage
  • 1/4 teaspoon red pepper flakes (or more to taste)

Sauce

  • 3 Tablespoons unsalted butter
  • 5 cloves minced garlic
  • 3 Tablespoons flour (gluten-free if needed)
  • 1/2 cup chicken broth
  • 2 cups milk (any kind)
  • 1/2 cup heavy cream
  • 1 1/2 cups fresh grated parmesan cheese

Garnishes

  • Parsley, parmesan, and/or red pepper flakes to garnish

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta al dente according to package directions. Reserve 1 cup of pasta water and then drain the pasta without rinsing.
  2. Prepare the chicken: While the pasta cooks, toss the chicken breasts with olive oil, oregano, paprika, garlic powder, dried sage, and red pepper flakes until evenly coated.
  3. Sear the chicken: Heat a deep, heavy-bottomed skillet (such as cast iron) over medium-high heat with a drizzle of olive oil. When hot and shimmering, add the chicken and sear for 8-10 minutes, flipping halfway through. If the chicken browns too quickly before cooking through, add small splashes of water to the pan as needed. Cook until the internal temperature reaches 160-165°F, aiming for 165°F at rest. Remove the chicken and set aside.
  4. Make the roux: In the same skillet, melt unsalted butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Whisk in the flour to form a thick paste (roux). Slowly pour in chicken broth while whisking to prevent lumps and scrape up any browned bits from the pan to deglaze.
  5. Finish the sauce: Reduce heat to medium-low and whisk in milk and heavy cream. Cook for 2-3 minutes until the sauce thickens and starts to bubble gently around the edges. Add freshly grated Parmesan cheese and season with salt and pepper. Stir until cheese melts and the sauce is smooth and creamy. Adjust seasoning to taste.
  6. Toss pasta with sauce: Add the cooked pasta to the sauce and toss well to coat. Use the reserved pasta water a few tablespoons at a time as needed to thin the sauce to desired consistency.
  7. Plate and garnish: Slice the seared chicken thinly and arrange on top of the pasta. Garnish with additional Parmesan, fresh chopped parsley, and red pepper flakes if desired. Serve warm.

Notes

  • Use gluten-free flour and pasta options if necessary for dietary restrictions.
  • Adjust red pepper flakes to control the spice level according to preference.
  • Ensure chicken is cooked to the safe internal temperature of 165°F.
  • Do not rinse pasta after cooking to help the sauce adhere better.
  • The reserved pasta water is starchy and helps loosen the sauce for perfect consistency.
  • This dish can be made with dairy-free milk and cheese alternatives, though texture and flavor may vary.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://ellarecipe.com/garlic-parmesan-chicken-and-pasta-recipe/