Garlic Parmesan Chicken and Pasta
Tender chicken seared with a savory garlic spice rub, rigatoni that holds every drop of sauce, and a glossy garlic parmesan cream that comes together in one skillet. This garlic parmesan chicken and pasta the pasta dinner that keeps everyone full and has your table asking for seconds. On the table in 30 minutes!
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Servings: 6
INGREDIENTS
- 1 lb shortcut pasta (we used Rigatoni) gluten-free if needed
- 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
- 3 Tablespoons unsalted butter
- 5 cloves minced garlic
- 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
- Parsley, parmesan, and/or red pepper flakes to garnish
INSTRUCTIONS
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions. Reserve 1 cup of pasta water then drain the pasta. Do not rinse the pasta it under water.1 lb shortcut pasta (we used Rigatoni)
- While the pasta is cooking, toss the chicken breast together with olive oil, oregano, paprika, garlic powder, dried sage, and red pepper flakes.2 Tablespoons olive oil, 2 teaspoons oregano, 1 teaspoon paprika, 2 teaspoons garlic powder, 1 teaspoon dried sage, 1/4 teaspoon red pepper flakes
- Sear the chicken: Heat a deep, heavy-bottomed skillet, like a cast iron skillet, over medium-high heat with a drizzle of olive iol. Once it’s hot and shimmering, add the chicken and pan sear for 8-10 minutes, flipping halfway through. If the outside begins to burn before the inside of the chicken is done, add a splash of water to the pan a Tablespoon at a time. The chicken should reach 160-165 degrees f with a target temp of 165 as it rests. Remove the cooked chicken to a clean plate or cutting board.1 lb chicken breast
- Make the roux: Melt the butter over medium heat in the same pan then add the fresh garlic and cook until fragrant, 1 minute. Whisk in the flour to create a thick paste. Whisking constantly, slowly pour in the chicken broth until no lumps remain, scraping off any brown bits from the cooked chicken to deglaze the pan.3 Tablespoons unsalted butter, 5 cloves minced garlic, 3 Tablespoons flour, 1/2 cup chicken broth
- Finish the sauce: Turn the heat down to medium-low and pour in the milk and heavy cream, whisking consistently. Continue to cook for 2-3 minutes to thicken the sauce. The sauce should begin to bubble slightly around the edges. If it doesn’t, turn the heat up slightly so it bubbles and thickens. It should be really smooth and creamy. Add the parmesan cheese, salt, and pepper and stir until the cheese melts. Taste and add more salt as needed.2 cups milk, 1/2 cup heavy cream, 1 1/2 cups fresh grated parmesan cheese
- Toss the sauce and pasta: Add the cooked pasta to the sauce and toss to coat. Add the reserved pasta water a few tablespoons at a time as needed to thin the sauce.
- Combine and finish: Slice the chicken thinly and serve on top of the garlic parmesan pasta. Garnish with red pepper flakes, shaved parmesan, or fresh chopped parsley.
Recipe Equipment
Deep skillet like a cast-iron skillet
Notes
Large chicken breast. If your breasts are really large (more than 6 ounces), slice them in half lengthwise to make chicken cutlets. This helps them cook through evenly before the outside burns.
Freshly grated parmesan is best: Use freshly grated parmesan from a block, not pre-shredded. Pre-shredded has an anti-caking coating that prevents it from melting into a smooth sauce. Add it off the heat to keep the sauce silky.
Dairy-Free: use plant-based butter, almond milk, and coconut cream (or vegan cream cheese).
Gluten-Free: use gluten-free pasta (we like Jovial or Dellalo) and gluten-free 1:1 flour (we like Bob's Red Mill).
Nutrition
Serving: 1serving (4 ounces chicken) | Calories: 633kcal | Carbohydrates: 67g | Protein: 38.5g | Fat: 22.9g | Cholesterol: 98.2mg | Sodium: 494mg | Fiber: 3g | Sugar: 6.9g | Vitamin A: 155.5IU | Vitamin C: 1mg
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