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Garlic Parmesan Chicken Pasta Recipe

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4 from 2 reviews

This Garlic Parmesan Chicken Pasta is a comforting and flavorful dish featuring tender seared chicken breasts, perfectly cooked rigatoni pasta, and a rich, creamy garlic Parmesan sauce. The recipe combines savory herbs and spices with a smooth, cheesy sauce that brings everything together for a satisfying meal perfect for family dinners or special occasions.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Pasta

  • 1 lb shortcut pasta (Rigatoni), gluten-free if needed

Chicken

  • 1 lb chicken breast, pounded to even thickness
  • 2 tablespoons olive oil
  • 2 teaspoons oregano
  • 1 teaspoon paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon dried sage
  • 1/4 teaspoon red pepper flakes, or more to taste

Sauce

  • 3 tablespoons unsalted butter (or vegan butter if needed)
  • 5 cloves garlic, minced
  • 3 tablespoons flour (gluten-free if needed)
  • 1/2 cup chicken broth
  • 2 cups milk (any kind)
  • 1/2 cup heavy cream
  • 1 1/2 cups fresh grated Parmesan cheese

Garnish

  • Parsley, fresh chopped
  • Shaved Parmesan
  • Red pepper flakes

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the rigatoni pasta until al dente according to package directions. Reserve 1 cup of the pasta water, then drain the pasta without rinsing.
  2. Prepare the chicken: While the pasta cooks, season the chicken breasts by tossing them with olive oil, oregano, paprika, garlic powder, dried sage, and red pepper flakes until evenly coated.
  3. Sear the chicken: Heat a deep, heavy-bottomed skillet or cast iron pan over medium-high heat until hot and shimmering. Add the chicken and pan sear for 8-10 minutes, flipping halfway through. If the exterior starts to burn before the inside is cooked, add a splash of water (about 1 tablespoon) to the pan to prevent burning. Cook until the internal temperature reaches 160-165°F, aiming for 165°F as it rests. Remove chicken and set aside.
  4. Make the sauce base: In the same pan, melt the butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Whisk in the flour to form a thick paste, then gradually pour in the chicken broth while whisking to avoid lumps. Scrape the brown bits from the pan to deglaze the skillet, incorporating all the flavor.
  5. Thicken the sauce: Reduce heat to medium-low and slowly add the milk and heavy cream while whisking consistently. Cook for 2-3 minutes until the sauce thickens and bubbles slightly around the edges. Increase heat slightly if bubbling does not occur.
  6. Add cheese and season: Stir in the Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste. Adjust salt as needed after tasting.
  7. Combine pasta and sauce: Add the drained pasta to the sauce and toss to coat evenly. Add reserved pasta water a few tablespoons at a time to thin the sauce to desired consistency.
  8. Serve: Slice the cooked chicken thinly and place on top of the pasta. Garnish with fresh chopped parsley, shaved Parmesan, and additional red pepper flakes if desired. Serve immediately.

Notes

  • Ensure chicken breasts are pounded to even thickness for uniform cooking.
  • Use gluten-free pasta and flour if dietary restrictions require.
  • Adjust red pepper flakes to your preferred spice level.
  • Do not rinse pasta after draining to maintain sauce adherence.
  • Use a meat thermometer to ensure chicken is safely cooked to 165°F.
  • Reserved pasta water helps loosen sauce without diluting flavor.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://iamstarved.com/garlic-parmesan-chicken-pasta-recipe/