Description
This Garlic Parmesan Chicken Pasta is a rich and creamy dish featuring juicy pan-seared chicken, tender pasta, and a smooth garlic Parmesan sauce. Perfect for a cozy dinner, this easy high-protein recipe comes together in just 30 minutes
Ingredients
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1 lb shortcut pasta (Rigatoni or any type, gluten-free if needed)
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1 lb chicken breast, pounded to even thickness
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2 tablespoons olive oil
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2 teaspoons oregano
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1 teaspoon paprika
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2 teaspoons garlic powder
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1 teaspoon dried sage
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1/4 teaspoon red pepper flakes (or more to taste)
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3 tablespoons unsalted butter (vegan butter if needed)
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5 cloves garlic, minced
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3 tablespoons flour (gluten-free if needed)
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1/2 cup chicken broth
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2 cups milk (any kind)
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1/2 cup heavy cream
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1 1/2 cups freshly grated Parmesan cheese
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Salt and black pepper, to taste
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For Garnish:
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Chopped parsley
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Extra Parmesan
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Red pepper flakes
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Instructions
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Cook the Pasta:
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Bring a large pot of salted water to a boil and cook pasta al dente according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.
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Season the Chicken:
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In a bowl, toss chicken with olive oil, oregano, paprika, garlic powder, dried sage, and red pepper flakes.
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Cook the Chicken:
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Heat a cast iron skillet over medium-high heat. Once hot, add the chicken and sear for 8-10 minutes, flipping halfway through. If needed, add a splash of water to prevent burning. Cook until the internal temperature reaches 165°F. Remove the chicken from the pan and set aside.
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Make the Garlic Parmesan Sauce:
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In the same pan, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Whisk in flour to create a paste. Gradually pour in chicken broth, whisking to remove lumps.
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Thicken the Sauce:
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Reduce heat to medium-low, then slowly add milk and heavy cream, whisking constantly. Let it simmer for 2-3 minutes until thick and creamy. Stir in Parmesan cheese, salt, and pepper until fully melted.
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Combine Pasta and Sauce:
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Add the cooked pasta to the sauce, tossing to coat. Use the reserved pasta water as needed to adjust consistency.
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Serve:
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Slice the cooked chicken and serve over the pasta. Garnish with red pepper flakes, Parmesan, and parsley.
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Notes
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You can use any type of pasta you prefer, but Rigatoni works great for this creamy sauce.
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For a lighter version, use half-and-half instead of heavy cream and low-fat milk.
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If you don’t have chicken broth, you can substitute with vegetable broth for a lighter flavor.
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If you want extra spice, increase the amount of red pepper flakes or add a bit of cayenne pepper to the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 600-650 kcal
- Sugar: 5-7 g
- Sodium: 700-800 mg
- Fat: 30-35 g
- Saturated Fat: 12-15 g
- Unsaturated Fat: 10-12 g
- Trans Fat: 0 g
- Carbohydrates: 50-55 g
- Fiber: 2-3 g
- Protein: 35-40 g
- Cholesterol: 120-130 mg