Garlic Parmesan Chicken Pasta
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
- 1 tablespoon olive oil
For the Sauce
- 2 tablespoons unsalted butter
- 8 garlic, cloves, minced
- 2 shallots, medium, chopped
- 2 cups dry white wine
- 2 tablespoons all-purpose flour
- 1 teaspoon yellow mustard
- 2 cups heavy cream
- 8 ounces cream cheese, full-fat, softened
- 1 cup freshly grated Parmesan cheese, plus more for garnish
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 teaspoon crushed red pepper flakes, optional, for garnish
For the Pasta
- 12 ounces mafalda or mafaldine pasta, or other preferred pasta shape, cooked al dente
Instructions
- 1
Pat the chicken thighs dry with paper towels. Season them generously on both sides with paprika, garlic powder, salt, and black pepper.
⏱️ 5 min
- 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the seasoned chicken thighs and sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Remove chicken from the pan and set aside on a cutting board to rest.
⏱️ 15 min
- 3
Reduce the heat to medium. In the same pan (do not clean it), melt the unsalted butter. Add the minced garlic and chopped shallots and sauté for 2-3 minutes, until fragrant and softened.
⏱️ 5 min
- 4
Deglaze the pan by pouring in the white wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook for 2 minutes.
⏱️ 3 min
- 5
Sprinkle the flour over the garlic and shallot mixture, whisking constantly for 1 minute to create a roux. Stir in the yellow mustard.
⏱️ 2 min
- 6
Gradually whisk in the heavy cream until smooth. Add the softened cream cheese in chunks and continue whisking until the cream cheese is fully melted and the sauce is smooth and creamy.
⏱️ 5 min
- 7
Remove the pan from the heat. Stir in 1 cup of freshly grated Parmesan cheese, lemon juice, and 1/4 cup of chopped fresh parsley until the sauce is silky smooth and well combined.
⏱️ 3 min - 8
Add the cooked pasta to the sauce and toss until thoroughly coated. If the sauce is too thick, add a splash of pasta water until desired consistency is reached.
⏱️ 2 min
- 9
Slice the rested chicken thighs into strips or bite-sized pieces. Arrange the sliced chicken on top of the pasta.
⏱️ 3 min
- 10
Garnish with additional fresh parsley, more freshly grated Parmesan cheese, and crushed red pepper flakes, if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Parmesan Chicken Pasta
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
- 1 tablespoon olive oil
For the Sauce
- 2 tablespoons unsalted butter
- 8 garlic, cloves, minced
- 2 shallots, medium, chopped
- 2 cups dry white wine
- 2 tablespoons all-purpose flour
- 1 teaspoon yellow mustard
- 2 cups heavy cream
- 8 ounces cream cheese, full-fat, softened
- 1 cup freshly grated Parmesan cheese, plus more for garnish
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 teaspoon crushed red pepper flakes, optional, for garnish
For the Pasta
- 12 ounces mafalda or mafaldine pasta, or other preferred pasta shape, cooked al dente
Instructions
- 1
Pat the chicken thighs dry with paper towels. Season them generously on both sides with paprika, garlic powder, salt, and black pepper.
⏱️ 5 min - 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the seasoned chicken thighs and sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Remove chicken from the pan and set aside on a cutting board to rest.
⏱️ 15 min - 3
Reduce the heat to medium. In the same pan (do not clean it), melt the unsalted butter. Add the minced garlic and chopped shallots and sauté for 2-3 minutes, until fragrant and softened.
⏱️ 5 min - 4
Deglaze the pan by pouring in the white wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook for 2 minutes.
⏱️ 3 min - 5
Sprinkle the flour over the garlic and shallot mixture, whisking constantly for 1 minute to create a roux. Stir in the yellow mustard.
⏱️ 2 min - 6
Gradually whisk in the heavy cream until smooth. Add the softened cream cheese in chunks and continue whisking until the cream cheese is fully melted and the sauce is smooth and creamy.
⏱️ 5 min - 7
Remove the pan from the heat. Stir in 1 cup of freshly grated Parmesan cheese, lemon juice, and 1/4 cup of chopped fresh parsley until the sauce is silky smooth and well combined.
⏱️ 3 min - 8
Add the cooked pasta to the sauce and toss until thoroughly coated. If the sauce is too thick, add a splash of pasta water until desired consistency is reached.
⏱️ 2 min - 9
Slice the rested chicken thighs into strips or bite-sized pieces. Arrange the sliced chicken on top of the pasta.
⏱️ 3 min - 10
Garnish with additional fresh parsley, more freshly grated Parmesan cheese, and crushed red pepper flakes, if desired. Serve immediately.
⏱️ 2 min