Description
Chicken Garlic Parmesan Pasta is a rich and creamy pasta dish made with tender, seasoned chicken and a velvety garlic parmesan sauce. It’s a comforting, family-friendly meal that comes together quickly, perfect for busy weeknights or cozy dinners.
Ingredients
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 ounces pasta (farfalle, penne, or rigatoni)
- 2 tablespoons butter
- 1 small shallot, finely chopped (optional)
- 1 teaspoon Italian seasoning
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1/2 cup reserved pasta water (as needed)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Season chicken breasts with paprika, oregano, garlic powder, thyme, salt, and black pepper.
- Heat olive oil in a large skillet over medium heat. Cook chicken for 5–7 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove and let rest, then slice.
- In the same skillet, melt butter. Add shallots if using and sauté until softened. Stir in Italian seasoning.
- Sprinkle flour into the skillet and whisk continuously to form a roux. Cook for 1 minute.
- Gradually whisk in chicken broth, then add heavy cream. Stir until the sauce thickens.
- Add grated parmesan cheese and simmer gently until smooth and creamy. Add reserved pasta water as needed to adjust consistency.
- Add cooked pasta to the skillet and toss to coat. Return sliced chicken to the pan and stir gently to combine.
- Serve hot with additional parmesan if desired.
Notes
- Add vegetables like spinach, broccoli, mushrooms, or sun-dried tomatoes for extra flavor.
- Boneless, skinless chicken thighs can be substituted for juicier meat.
- Use shrimp instead of chicken for a seafood variation.
- Add red pepper flakes for a spicy kick.
- Substitute half-and-half for a lighter sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of milk, cream, or broth to maintain creaminess.
- Freezing is not recommended as cream-based sauces may separate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 145 mg
