Description
Garlic Parmesan Chicken Pasta is a creamy 30 mins dinner with juicy seasoned chicken, rigatoni, fresh garlic, Parmesan, and a smooth skillet sauce. It is cozy, simple, and perfect for a weeknight meal with salad, roasted broccoli, or garlic bread.
Ingredients
- 1 lb rigatoni or other short pasta
- 1 lb boneless skinless chicken breast, pounded to even thickness
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon dried sage
- ¼ teaspoon red pepper flakes, plus more to taste
- 3 tablespoons unsalted butter
- 5 cloves garlic, minced
- 3 tablespoons flour
- ½ cup chicken broth
- 2 cups milk
- ½ cup heavy cream
- 1 ½ cups freshly grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, extra Parmesan, and red pepper flakes, for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Reserve 1 cup pasta water, then drain the pasta.
- Season the chicken: Pat the chicken dry, then coat it with olive oil, oregano, paprika, garlic powder, sage, red pepper flakes, salt, and black pepper.
- Sear the chicken: Heat a deep skillet over medium high heat. Cook the chicken for 8 to 10 mins total, flipping once, until golden and cooked through to 165 degrees F, then rest it on a cutting board.
- Start the sauce: Melt the butter in the same skillet over medium heat. Add the minced garlic and cook for 1 min, then whisk in the flour until it forms a smooth paste.
- Make it creamy: Slowly whisk in the chicken broth, scraping up the browned bits from the skillet. Add the milk and heavy cream, then simmer gently for 2 to 3 mins until the sauce lightly thickens.
- Finish the pasta: Remove the skillet from the heat and stir in the Parmesan until smooth. Toss in the pasta, adding reserved pasta water a few tablespoons at a time if needed, then slice the chicken and serve it over the pasta with parsley, extra Parmesan, and red pepper flakes.
Notes
Use freshly grated Parmesan for the smoothest sauce. Avoid boiling the sauce after adding the cheese, because high heat can make it grainy. Store leftovers in an airtight container in the fridge for up to 5 days and reheat gently with a splash of milk or chicken broth.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 620 kcal
Keywords: garlic parmesan chicken pasta