20 Minute Creamy Chicken Alfredo Pasta
20 Minute Creamy Chicken Alfredo Pasta
Ingredients
For the Chicken
- 2 chicken breasts, about 1 1/2 pounds total
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon olive oil
For the Pasta and Sauce
- 12 ounces rigatoni pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 1 cup Parmesan cheese, freshly grated, plus more for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a boil for the pasta. Cook the rigatoni according to package directions until al dente. Drain and set aside.
⏱️ 8 min
- 2
While the pasta cooks, prepare the chicken. Pat the chicken breasts dry with paper towels. Season generously on both sides with paprika, garlic powder, onion powder, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 2 min
- 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts to the hot pan and pan-sear for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the cooked chicken from the pan and set aside on a cutting board to rest.
⏱️ 6 min
- 4
Reduce the heat to medium. In the same skillet, add 2 tablespoons of unsalted butter and allow it to melt. Once melted, sprinkle in 2 tablespoons of all-purpose flour. Whisk constantly for 1 minute to create a roux, scraping up any browned bits from the bottom of the pan.
⏱️ 2 min
- 5
Gradually pour in 1 1/2 cups of heavy cream while continuously whisking to ensure a smooth sauce. Add 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the sauce. Continue to whisk until the sauce begins to thicken, about 2-3 minutes.
⏱️ 3 min
- 6
Stir in 1 cup of freshly grated Parmesan cheese until it melts and is fully incorporated into the sauce, making it glossy and creamy. Taste and adjust seasonings if needed.
⏱️ 1 min
- 7
Add the drained cooked rigatoni pasta to the pan with the Alfredo sauce. Toss well to coat all the pasta evenly.
⏱️ 1 min
- 8
Slice the rested chicken breasts into strips or desired pieces. Add the sliced chicken to the pasta in the pan. Toss gently to combine.
⏱️ 1 min
- 9
Garnish with fresh chopped parsley and additional grated Parmesan cheese, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
20 Minute Creamy Chicken Alfredo Pasta
For the Chicken
- 2 chicken breasts, about 1 1/2 pounds total
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon olive oil
For the Pasta and Sauce
- 12 ounces rigatoni pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 1 cup Parmesan cheese, freshly grated, plus more for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a boil for the pasta. Cook the rigatoni according to package directions until al dente. Drain and set aside.
⏱️ 8 min - 2
While the pasta cooks, prepare the chicken. Pat the chicken breasts dry with paper towels. Season generously on both sides with paprika, garlic powder, onion powder, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 2 min - 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts to the hot pan and pan-sear for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the cooked chicken from the pan and set aside on a cutting board to rest.
⏱️ 6 min - 4
Reduce the heat to medium. In the same skillet, add 2 tablespoons of unsalted butter and allow it to melt. Once melted, sprinkle in 2 tablespoons of all-purpose flour. Whisk constantly for 1 minute to create a roux, scraping up any browned bits from the bottom of the pan.
⏱️ 2 min - 5
Gradually pour in 1 1/2 cups of heavy cream while continuously whisking to ensure a smooth sauce. Add 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the sauce. Continue to whisk until the sauce begins to thicken, about 2-3 minutes.
⏱️ 3 min - 6
Stir in 1 cup of freshly grated Parmesan cheese until it melts and is fully incorporated into the sauce, making it glossy and creamy. Taste and adjust seasonings if needed.
⏱️ 1 min - 7
Add the drained cooked rigatoni pasta to the pan with the Alfredo sauce. Toss well to coat all the pasta evenly.
⏱️ 1 min - 8
Slice the rested chicken breasts into strips or desired pieces. Add the sliced chicken to the pasta in the pan. Toss gently to combine.
⏱️ 1 min - 9
Garnish with fresh chopped parsley and additional grated Parmesan cheese, if desired. Serve immediately.
⏱️ 1 min