One-Pan Garlic Chicken Parmesan Pasta
One-Pan Garlic Chicken Parmesan Pasta
Ingredients
For the Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Parmesan Sauce
- 2 tablespoons unsalted butter
- 4 garlic, cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta and Garnish
- 8 ounces Mafalda pasta
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 tablespoon fresh basil, chopped, for garnish
Instructions
- 1
Pat chicken breasts dry with paper towels. In a small bowl, combine paprika, garlic powder, onion powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the seasoning mixture generously over both sides of the chicken breasts.
⏱️ 5 min
- 2
Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Once hot, add the seasoned chicken breasts. Sear for 5 to 6 minutes per side until deeply golden brown. Cover the pan and cook for an additional 5 to 7 minutes, or until the chicken is cooked through (internal temperature reaches 165°F). Remove chicken from the pan and set aside on a cutting board.
⏱️ 15 min
- 3
Reduce heat to medium. Add unsalted butter to the same pan, scraping up any browned bits from the bottom. Once melted, add the minced garlic and cook for 1 minute until fragrant.
⏱️ 2 min
- 4
Stir in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly, to create a light roux.
⏱️ 2 min
- 5
Gradually whisk in the chicken broth, then the heavy cream, ensuring no lumps. Bring the mixture to a gentle simmer, stirring occasionally, until it begins to thicken slightly.
⏱️ 5 min
- 6
Stir in the grated Parmesan cheese until melted and smooth. Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed.
⏱️ 3 min
- 7
Add the Mafalda pasta to the simmering sauce, ensuring it is mostly submerged. Cover the pan and cook for 12 to 15 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed. If the sauce becomes too thick, add a splash of water or broth.
⏱️ 15 min
- 8
While the pasta cooks, slice the cooked chicken breasts against the grain into 1/2-inch thick slices. Once the pasta is done, return the sliced chicken to the pan, nestling it into the pasta. Garnish generously with fresh chopped parsley and basil. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Garlic Chicken Parmesan Pasta
Ingredients
For the Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Parmesan Sauce
- 2 tablespoons unsalted butter
- 4 garlic, cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta and Garnish
- 8 ounces Mafalda pasta
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 tablespoon fresh basil, chopped, for garnish
Instructions
- 1
Pat chicken breasts dry with paper towels. In a small bowl, combine paprika, garlic powder, onion powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the seasoning mixture generously over both sides of the chicken breasts.
⏱️ 5 min - 2
Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Once hot, add the seasoned chicken breasts. Sear for 5 to 6 minutes per side until deeply golden brown. Cover the pan and cook for an additional 5 to 7 minutes, or until the chicken is cooked through (internal temperature reaches 165°F). Remove chicken from the pan and set aside on a cutting board.
⏱️ 15 min - 3
Reduce heat to medium. Add unsalted butter to the same pan, scraping up any browned bits from the bottom. Once melted, add the minced garlic and cook for 1 minute until fragrant.
⏱️ 2 min - 4
Stir in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly, to create a light roux.
⏱️ 2 min - 5
Gradually whisk in the chicken broth, then the heavy cream, ensuring no lumps. Bring the mixture to a gentle simmer, stirring occasionally, until it begins to thicken slightly.
⏱️ 5 min - 6
Stir in the grated Parmesan cheese until melted and smooth. Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed.
⏱️ 3 min - 7
Add the Mafalda pasta to the simmering sauce, ensuring it is mostly submerged. Cover the pan and cook for 12 to 15 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed. If the sauce becomes too thick, add a splash of water or broth.
⏱️ 15 min - 8
While the pasta cooks, slice the cooked chicken breasts against the grain into 1/2-inch thick slices. Once the pasta is done, return the sliced chicken to the pan, nestling it into the pasta. Garnish generously with fresh chopped parsley and basil. Serve immediately.
⏱️ 3 min