Creamy Garlic Chicken Parmesan Pasta
Creamy Garlic Chicken Parmesan Pasta
Ingredients
For the Chicken
- 3 chicken breasts
- 1 tablespoon red spice blend, such as paprika, chili powder, or chicken seasoning
- 2 tablespoons olive oil
For the Cream Sauce
- 1/2 stick butter, 4 tablespoons
- 2 tablespoons minced garlic
- 1/2 teaspoon dried herbs, such as Italian seasoning, oregano, or basil
- 1 tablespoon all-purpose flour
- 1 1/2 cups heavy cream, or half-and-half
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Pasta and Garnish
- 12 ounces pasta, such as mafalde or campanelle
- 2 tablespoons fresh chives, chopped, or fresh parsley
Instructions
- 1
Season the chicken breasts generously on both sides with the red spice blend, salt, and black pepper.
⏱️ 5 min
- 2
Heat the olive oil in a large enameled cast iron pan or Dutch oven over medium-high heat. Once hot, carefully place the seasoned chicken breasts into the pan.
⏱️ 2 min
- 3
Sear the chicken for 5-7 minutes until golden brown on one side. Flip the chicken, cover the pan with a lid, and continue cooking for another 8-10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. Remove the chicken from the pan and set aside on a cutting board.
⏱️ 15 min
- 4
While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
⏱️ 10 min
- 5
In the same pan used for the chicken, with the remaining drippings and oil, add the butter. Allow it to melt over medium heat.
⏱️ 1 min
- 6
Add the minced garlic to the melted butter and pan drippings. Stir and cook for about 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 7
Sprinkle the dried herbs into the pan, then add the all-purpose flour. Stir well to create a roux, cooking for another minute to cook out the raw flour taste.
⏱️ 2 min
- 8
Gradually pour in the heavy cream, stirring constantly to combine with the roux and create a smooth, lump-free sauce. Bring the sauce to a gentle simmer.
⏱️ 3 min
- 9
Stir in the 1/2 cup of grated Parmesan cheese until it melts and the sauce thickens slightly. Season the sauce with salt and black pepper to taste.
⏱️ 2 min
- 10
Using tongs, transfer the cooked pasta directly from its pot into the pan with the cream sauce. Stir well to coat all the pasta evenly.
⏱️ 2 min
- 11
Slice the cooked chicken breasts into desired thickness. Place the sliced chicken back into the pan, nestling them among the pasta and sauce.
⏱️ 2 min
- 12
Grate additional Parmesan cheese generously over the entire dish. Sprinkle with chopped fresh chives or parsley for garnish.
⏱️ 1 min
- 13
Serve hot directly from the pan and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Chicken Parmesan Pasta
For the Chicken
- 3 chicken breasts
- 1 tablespoon red spice blend, such as paprika, chili powder, or chicken seasoning
- 2 tablespoons olive oil
For the Cream Sauce
- 1/2 stick butter, 4 tablespoons
- 2 tablespoons minced garlic
- 1/2 teaspoon dried herbs, such as Italian seasoning, oregano, or basil
- 1 tablespoon all-purpose flour
- 1 1/2 cups heavy cream, or half-and-half
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Pasta and Garnish
- 12 ounces pasta, such as mafalde or campanelle
- 2 tablespoons fresh chives, chopped, or fresh parsley
Instructions
- 1
Season the chicken breasts generously on both sides with the red spice blend, salt, and black pepper.
⏱️ 5 min - 2
Heat the olive oil in a large enameled cast iron pan or Dutch oven over medium-high heat. Once hot, carefully place the seasoned chicken breasts into the pan.
⏱️ 2 min - 3
Sear the chicken for 5-7 minutes until golden brown on one side. Flip the chicken, cover the pan with a lid, and continue cooking for another 8-10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. Remove the chicken from the pan and set aside on a cutting board.
⏱️ 15 min - 4
While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
⏱️ 10 min - 5
In the same pan used for the chicken, with the remaining drippings and oil, add the butter. Allow it to melt over medium heat.
⏱️ 1 min - 6
Add the minced garlic to the melted butter and pan drippings. Stir and cook for about 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 7
Sprinkle the dried herbs into the pan, then add the all-purpose flour. Stir well to create a roux, cooking for another minute to cook out the raw flour taste.
⏱️ 2 min - 8
Gradually pour in the heavy cream, stirring constantly to combine with the roux and create a smooth, lump-free sauce. Bring the sauce to a gentle simmer.
⏱️ 3 min - 9
Stir in the 1/2 cup of grated Parmesan cheese until it melts and the sauce thickens slightly. Season the sauce with salt and black pepper to taste.
⏱️ 2 min - 10
Using tongs, transfer the cooked pasta directly from its pot into the pan with the cream sauce. Stir well to coat all the pasta evenly.
⏱️ 2 min - 11
Slice the cooked chicken breasts into desired thickness. Place the sliced chicken back into the pan, nestling them among the pasta and sauce.
⏱️ 2 min - 12
Grate additional Parmesan cheese generously over the entire dish. Sprinkle with chopped fresh chives or parsley for garnish.
⏱️ 1 min - 13
Serve hot directly from the pan and enjoy!
⏱️ 1 min