Garlic Parmesan Chicken Pasta
A creamy and comforting dish featuring tender chicken, perfectly cooked pasta, and a rich garlic Parmesan sauce that’s perfect for any occasion.
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts Seasoned with garlic powder, Italian seasoning, paprika, salt, and pepper
- 2 teaspoons olive oil
For the Pasta
- 12 ounces penne pasta Boiled in salted water
For the Garlic Parmesan Sauce
- 4 teaspoons butter
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 2 teaspoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Prepare the Chicken:
- Season chicken breasts with garlic powder, Italian seasoning, paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 6–7 minutes per side until golden and fully cooked (165°F internal temperature).
- Let rest for 5 minutes, then slice into strips.
Cook the Pasta:
- Boil pasta in salted water according to package instructions until al dente. Drain and set aside.
Make the Garlic Parmesan Sauce:
- In the same skillet, melt butter over medium heat. Add garlic and onion, sautéing for 2–3 minutes until fragrant.
- Sprinkle flour over the mixture and stir for 1 minute to form a roux.
- Gradually whisk in chicken broth and heavy cream until smooth. Allow to simmer for 2–3 minutes.
Add Cheese and Seasonings:
- Stir in Parmesan cheese and red pepper flakes. Season with salt and pepper to taste.
Combine and Serve:
- Add cooked pasta and sliced chicken to the skillet. Toss to coat evenly in the sauce.
- Garnish with fresh parsley and serve immediately.
Notes
- For a gluten-free version, use gluten-free pasta and substitute flour with a gluten-free thickener like cornstarch.
- You can substitute heavy cream with half-and-half for a lighter version of the sauce.