Creamy Garlic Parmesan Chicken & Shrimp Pasta
Creamy Garlic Parmesan Chicken & Shrimp Pasta
Ingredients
For the Chicken and Shrimp
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons olive oil
For the Pasta and Sauce
- 12 ounces rigatoni pasta
- 1 tablespoon olive oil
- 1/2 white onion, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon dried Italian seasoning
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 3/4 cup Parmesan cheese, grated, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Season the chicken pieces with 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, flipping occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 10 min
- 2
While the chicken cooks, bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min
- 3
Add 1 tablespoon of olive oil to the same skillet (with any residual chicken drippings) over medium heat. Add the chopped white onion and sauté for 3-5 minutes until softened and lightly caramelized.
⏱️ 5 min
- 4
Add the minced garlic, 1/2 teaspoon red pepper flakes, and 1 teaspoon dried Italian seasoning to the skillet. Sauté for 1 minute until fragrant.
⏱️ 1 min
- 5
Sprinkle the all-purpose flour over the onion and garlic mixture. Stir constantly for 1-2 minutes to cook the flour, creating a roux.
⏱️ 2 min
- 6
Gradually pour in the chicken broth, whisking constantly to prevent lumps and deglaze the pan. Bring to a gentle simmer, allowing the sauce to thicken slightly.
⏱️ 3 min
- 7
Stir in the heavy cream, 1/4 cup chopped fresh parsley, and 3/4 cup grated Parmesan cheese. Continue to stir until the cheese is melted and the sauce is smooth and creamy. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste.
⏱️ 3 min
- 8
Add the cooked shrimp to the sauce and cook for 2-3 minutes, or until the shrimp are pink and opaque. Be careful not to overcook the shrimp.
⏱️ 3 min
- 9
Add the cooked rigatoni pasta and the cooked chicken pieces back into the skillet with the sauce. Toss everything together until the pasta, chicken, and shrimp are evenly coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min
- 10
Serve immediately, garnished with additional grated Parmesan cheese and fresh parsley, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Parmesan Chicken & Shrimp Pasta
For the Chicken and Shrimp
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons olive oil
For the Pasta and Sauce
- 12 ounces rigatoni pasta
- 1 tablespoon olive oil
- 1/2 white onion, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon dried Italian seasoning
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 3/4 cup Parmesan cheese, grated, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Season the chicken pieces with 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, flipping occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 10 min - 2
While the chicken cooks, bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min - 3
Add 1 tablespoon of olive oil to the same skillet (with any residual chicken drippings) over medium heat. Add the chopped white onion and sauté for 3-5 minutes until softened and lightly caramelized.
⏱️ 5 min - 4
Add the minced garlic, 1/2 teaspoon red pepper flakes, and 1 teaspoon dried Italian seasoning to the skillet. Sauté for 1 minute until fragrant.
⏱️ 1 min - 5
Sprinkle the all-purpose flour over the onion and garlic mixture. Stir constantly for 1-2 minutes to cook the flour, creating a roux.
⏱️ 2 min - 6
Gradually pour in the chicken broth, whisking constantly to prevent lumps and deglaze the pan. Bring to a gentle simmer, allowing the sauce to thicken slightly.
⏱️ 3 min - 7
Stir in the heavy cream, 1/4 cup chopped fresh parsley, and 3/4 cup grated Parmesan cheese. Continue to stir until the cheese is melted and the sauce is smooth and creamy. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste.
⏱️ 3 min - 8
Add the cooked shrimp to the sauce and cook for 2-3 minutes, or until the shrimp are pink and opaque. Be careful not to overcook the shrimp.
⏱️ 3 min - 9
Add the cooked rigatoni pasta and the cooked chicken pieces back into the skillet with the sauce. Toss everything together until the pasta, chicken, and shrimp are evenly coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min - 10
Serve immediately, garnished with additional grated Parmesan cheese and fresh parsley, if desired.