One-Pan Garlic Parmesan Chicken Pasta
One-Pan Garlic Parmesan Chicken Pasta
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, about 1 1/2 pounds total
- 1 tablespoon red spice blend, such as paprika, chili powder, or a poultry seasoning blend
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon dried Italian herbs, such as oregano, thyme, or an Italian seasoning blend
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese, plus more for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta and Garnish
- 12 ounces mafalda or campanelle pasta
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Pat the chicken breasts dry with paper towels. Season generously on both sides with the red spice blend, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the seasoned chicken breasts and sear for 6-8 minutes per side, or until deeply golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the pan and set aside on a cutting board to rest.
⏱️ 15 min
- 3
While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
⏱️ 10 min•🌡️ 212
- 4
Reduce the heat in the skillet to medium. Add the butter and allow it to melt, scraping up any browned bits from the bottom of the pan. Add the minced garlic and dried Italian herbs, and sauté for 1 minute until fragrant.
⏱️ 2 min
- 5
Sprinkle the all-purpose flour over the garlic and herb mixture. Whisk continuously for 1 minute to create a roux, cooking out the raw flour taste.
⏱️ 1 min
- 6
Gradually pour in the heavy cream, whisking constantly to prevent lumps. Bring the sauce to a gentle simmer, continuing to whisk until it thickens and becomes smooth, about 3-5 minutes.
⏱️ 5 min
- 7
Stir in 1 cup of grated Parmesan cheese until it melts and is fully incorporated into the sauce. Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste.
⏱️ 2 min
- 8
Add the cooked and drained pasta directly into the creamy sauce in the skillet. Toss to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 2 min
- 9
Slice the rested chicken breasts into desired pieces. Nest the sliced chicken back into the pasta and sauce. Serve immediately, garnished with additional grated Parmesan cheese and chopped fresh chives.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Garlic Parmesan Chicken Pasta
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, about 1 1/2 pounds total
- 1 tablespoon red spice blend, such as paprika, chili powder, or a poultry seasoning blend
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon dried Italian herbs, such as oregano, thyme, or an Italian seasoning blend
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese, plus more for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta and Garnish
- 12 ounces mafalda or campanelle pasta
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Pat the chicken breasts dry with paper towels. Season generously on both sides with the red spice blend, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the seasoned chicken breasts and sear for 6-8 minutes per side, or until deeply golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the pan and set aside on a cutting board to rest.
⏱️ 15 min - 3
While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
⏱️ 10 min•🌡️ 212 - 4
Reduce the heat in the skillet to medium. Add the butter and allow it to melt, scraping up any browned bits from the bottom of the pan. Add the minced garlic and dried Italian herbs, and sauté for 1 minute until fragrant.
⏱️ 2 min - 5
Sprinkle the all-purpose flour over the garlic and herb mixture. Whisk continuously for 1 minute to create a roux, cooking out the raw flour taste.
⏱️ 1 min - 6
Gradually pour in the heavy cream, whisking constantly to prevent lumps. Bring the sauce to a gentle simmer, continuing to whisk until it thickens and becomes smooth, about 3-5 minutes.
⏱️ 5 min - 7
Stir in 1 cup of grated Parmesan cheese until it melts and is fully incorporated into the sauce. Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste.
⏱️ 2 min - 8
Add the cooked and drained pasta directly into the creamy sauce in the skillet. Toss to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 2 min - 9
Slice the rested chicken breasts into desired pieces. Nest the sliced chicken back into the pasta and sauce. Serve immediately, garnished with additional grated Parmesan cheese and chopped fresh chives.
⏱️ 3 min