Creamy Garlic Parmesan Chicken Pasta
Creamy Garlic Parmesan Chicken Pasta
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Creamy Garlic Parmesan Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 shallots, diced
- 1/2 cup dry white wine, such as Pinot Grigio
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1 cup Parmesan cheese, freshly grated, plus more for garnish
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup fresh parsley, chopped, plus more for garnish
For the Pasta & Garnish
- 12 ounces ruffled pasta, such as mafalda or mafalda corta
- 1/4 teaspoon crushed red pepper flakes, optional
Instructions
- 1
Pat the chicken thighs dry with paper towels. In a medium bowl, season the chicken generously with paprika, garlic powder, salt, and black pepper. Rub the seasoning evenly over all sides of the chicken.
⏱️ 2 min
- 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat (approximately 375°F). Once hot, add the seasoned chicken thighs and sear for 4-5 minutes per side, until golden brown and crispy. The internal temperature should reach 165°F. Remove the chicken from the skillet and set aside on a cutting board.
⏱️ 10 min•🌡️ 375
- 3
Reduce the heat to medium. Add the butter to the same skillet, allowing it to melt. Add the minced garlic and diced shallots and sauté for 3-4 minutes, stirring frequently, until softened and fragrant. Scrape up any browned bits from the bottom of the pan to incorporate their flavor into the sauce.
⏱️ 4 min
- 4
Pour in the dry white wine to deglaze the pan, scraping any remaining fond from the bottom. Let it simmer for 1 minute until slightly reduced. Sprinkle in the all-purpose flour and whisk continuously for 1-2 minutes to create a roux, ensuring no lumps remain.
⏱️ 3 min
- 5
Stir in the Dijon mustard. Gradually whisk in the heavy cream and chicken broth until the sauce is smooth and creamy. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until it thickens slightly.
⏱️ 5 min
- 6
Remove the skillet from the heat. Stir in the freshly grated Parmesan cheese until it melts completely and the sauce becomes silky. Add the fresh lemon juice and chopped fresh parsley, stirring to combine.
⏱️ 2 min
- 7
While the sauce is simmering, cook the ruffled pasta according to package directions in a large pot of salted boiling water until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.
⏱️ 12 min
- 8
Add the drained pasta directly to the creamy garlic Parmesan sauce. Toss thoroughly with tongs to ensure every piece of pasta is evenly coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 9
Slice the seared chicken thighs into bite-sized pieces. Arrange the diced chicken pieces on top of the sauced pasta.
⏱️ 2 min
- 10
Garnish with additional chopped fresh parsley, a sprinkle of grated Parmesan cheese, and optionally, a pinch of crushed red pepper flakes for a slight kick. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Parmesan Chicken Pasta
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Creamy Garlic Parmesan Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 shallots, diced
- 1/2 cup dry white wine, such as Pinot Grigio
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1 cup Parmesan cheese, freshly grated, plus more for garnish
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup fresh parsley, chopped, plus more for garnish
For the Pasta & Garnish
- 12 ounces ruffled pasta, such as mafalda or mafalda corta
- 1/4 teaspoon crushed red pepper flakes, optional
Instructions
- 1
Pat the chicken thighs dry with paper towels. In a medium bowl, season the chicken generously with paprika, garlic powder, salt, and black pepper. Rub the seasoning evenly over all sides of the chicken.
⏱️ 2 min - 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat (approximately 375°F). Once hot, add the seasoned chicken thighs and sear for 4-5 minutes per side, until golden brown and crispy. The internal temperature should reach 165°F. Remove the chicken from the skillet and set aside on a cutting board.
⏱️ 10 min•🌡️ 375 - 3
Reduce the heat to medium. Add the butter to the same skillet, allowing it to melt. Add the minced garlic and diced shallots and sauté for 3-4 minutes, stirring frequently, until softened and fragrant. Scrape up any browned bits from the bottom of the pan to incorporate their flavor into the sauce.
⏱️ 4 min - 4
Pour in the dry white wine to deglaze the pan, scraping any remaining fond from the bottom. Let it simmer for 1 minute until slightly reduced. Sprinkle in the all-purpose flour and whisk continuously for 1-2 minutes to create a roux, ensuring no lumps remain.
⏱️ 3 min - 5
Stir in the Dijon mustard. Gradually whisk in the heavy cream and chicken broth until the sauce is smooth and creamy. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until it thickens slightly.
⏱️ 5 min - 6
Remove the skillet from the heat. Stir in the freshly grated Parmesan cheese until it melts completely and the sauce becomes silky. Add the fresh lemon juice and chopped fresh parsley, stirring to combine.
⏱️ 2 min - 7
While the sauce is simmering, cook the ruffled pasta according to package directions in a large pot of salted boiling water until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.
⏱️ 12 min - 8
Add the drained pasta directly to the creamy garlic Parmesan sauce. Toss thoroughly with tongs to ensure every piece of pasta is evenly coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 9
Slice the seared chicken thighs into bite-sized pieces. Arrange the diced chicken pieces on top of the sauced pasta.
⏱️ 2 min - 10
Garnish with additional chopped fresh parsley, a sprinkle of grated Parmesan cheese, and optionally, a pinch of crushed red pepper flakes for a slight kick. Serve immediately and enjoy!
⏱️ 1 min