Creamy Chicken Garlic Parmesan Pasta
Creamy Chicken Garlic Parmesan Pasta
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Pasta
- 12 ounces fusilli pasta
- 1 tablespoon salt, for pasta water
For the Creamy Garlic Parmesan Sauce
- 2 tablespoons unsalted butter
- 1/2 cup white onion, finely diced
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 2 tablespoons all-purpose flour
- 1/4 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/2 cup grated Parmesan cheese, plus more for garnish
For Garnish
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, leaves, for garnish
Instructions
- 1
Pat chicken breasts dry with paper towels. Season generously on both sides with paprika, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 5 min
- 2
Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from the skillet and set aside on a cutting board to rest. Do not clean the skillet, as the drippings will add flavor to the sauce.
⏱️ 15 min
- 3
While the chicken rests, bring a large pot of generously salted water to a rolling boil. Add the fusilli pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
⏱️ 12 min
- 4
In the same skillet used for the chicken, melt the unsalted butter over medium heat. Add the finely diced white onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min
- 5
In a small bowl, whisk together the all-purpose flour and chicken broth to create a smooth slurry. Pour the heavy cream into the skillet, then immediately whisk in the flour slurry. Add the Italian seasoning. Bring the sauce to a gentle simmer, stirring frequently, until it begins to thicken, about 3-5 minutes. Stir in 1/2 cup of grated Parmesan cheese until melted and smooth. If the sauce becomes too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 8 min
- 6
Add the drained fusilli pasta directly into the skillet with the creamy sauce. Add the chopped fresh parsley and stir well to coat all the pasta evenly.
⏱️ 3 min
- 7
Slice the rested chicken breasts into thick pieces. Serve the creamy pasta into bowls, topping each serving with sliced chicken. Garnish with fresh basil leaves and an additional sprinkle of grated Parmesan cheese.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Garlic Parmesan Pasta
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Pasta
- 12 ounces fusilli pasta
- 1 tablespoon salt, for pasta water
For the Creamy Garlic Parmesan Sauce
- 2 tablespoons unsalted butter
- 1/2 cup white onion, finely diced
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 2 tablespoons all-purpose flour
- 1/4 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/2 cup grated Parmesan cheese, plus more for garnish
For Garnish
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, leaves, for garnish
Instructions
- 1
Pat chicken breasts dry with paper towels. Season generously on both sides with paprika, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 5 min - 2
Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from the skillet and set aside on a cutting board to rest. Do not clean the skillet, as the drippings will add flavor to the sauce.
⏱️ 15 min - 3
While the chicken rests, bring a large pot of generously salted water to a rolling boil. Add the fusilli pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
⏱️ 12 min - 4
In the same skillet used for the chicken, melt the unsalted butter over medium heat. Add the finely diced white onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min - 5
In a small bowl, whisk together the all-purpose flour and chicken broth to create a smooth slurry. Pour the heavy cream into the skillet, then immediately whisk in the flour slurry. Add the Italian seasoning. Bring the sauce to a gentle simmer, stirring frequently, until it begins to thicken, about 3-5 minutes. Stir in 1/2 cup of grated Parmesan cheese until melted and smooth. If the sauce becomes too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 8 min - 6
Add the drained fusilli pasta directly into the skillet with the creamy sauce. Add the chopped fresh parsley and stir well to coat all the pasta evenly.
⏱️ 3 min - 7
Slice the rested chicken breasts into thick pieces. Serve the creamy pasta into bowls, topping each serving with sliced chicken. Garnish with fresh basil leaves and an additional sprinkle of grated Parmesan cheese.
⏱️ 2 min