Garlic Parmesan Chicken Pasta Recipe That Will Steal the Show
This creamy Garlic Parmesan Chicken Pasta is the ultimate comfort food! Tender chicken breast, perfectly cooked pasta, and a rich garlic parmesan sauce come together for a hearty and flavorful dinner that’s always a crowd-pleaser.
Ingredients
- 1 lb shortcut pasta such as rigatoni, gluten-free if needed
- 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
- ¼ teaspoon red pepper flakes or more to taste
- 3 tablespoons unsalted butter vegan butter if needed
- 5 cloves garlic minced
- 3 tablespoons flour gluten-free if needed
- ½ cup chicken broth
- 2 cups milk any kind
- ½ cup heavy cream
- 1 ½ cups fresh grated Parmesan cheese
- Parsley Parmesan, and/or red pepper flakes for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Drain and set aside.
- Season the chicken: Rub chicken breasts with olive oil, oregano, paprika, garlic powder, sage, and red pepper flakes.
- Cook the chicken: Heat a large skillet over medium heat. Cook chicken for 4–5 minutes per side, or until golden brown and cooked through (internal temp 165°F/74°C). Remove from pan, rest for 5 minutes, then slice.
- Make the roux: In the same skillet, melt butter. Add minced garlic and cook for 1 minute. Stir in flour and whisk constantly for 1–2 minutes to form a roux.
- Build the sauce: Slowly pour in chicken broth, then milk and heavy cream, whisking until smooth. Simmer for 3–4 minutes until thickened. Stir in Parmesan cheese until melted and creamy.
- Combine: Add cooked pasta to the sauce, tossing to coat. Top with sliced chicken.
- Serve: Garnish with parsley, extra Parmesan, and red pepper flakes. Serve warm.
Notes
- Pounding chicken to even thickness ensures even cooking.
- For lighter sauce, use half-and-half instead of heavy cream.
- Store leftovers in an airtight container in the fridge for up to 3 days.