Description
A rich and comforting Creamy Garlic Parmesan Chicken Pasta featuring tender seared chicken breasts, al dente cavatappi pasta, and a luscious garlic parmesan cream sauce. Perfect for a satisfying weeknight dinner that’s easy to prepare and packed with flavor.
Ingredients
Scale
Pasta
- 12 ounces cavatappi pasta
Chicken
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch cubes, pat dry
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
Sauce
- 2 tablespoons unsalted butter, divided
- 2 teaspoons garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups (12 ounces / 360 g) chicken broth
- ½ cup (119 g) heavy cream
- 1 cup (100 g) freshly grated parmesan cheese, plus more for garnish
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the cavatappi pasta according to the package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Season Chicken: In a small bowl, combine kosher salt, garlic powder, onion powder, paprika, and black pepper. Sprinkle this seasoning mixture evenly over the cubed chicken pieces to coat thoroughly.
- Sear Chicken: Heat olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Once the butter has melted and the oil is shimmering, add the seasoned chicken. Sear for 3 to 4 minutes on each side until the chicken is golden brown and cooked through to an internal temperature of 165°F. Transfer the cooked chicken to a plate and loosely cover with aluminum foil to keep warm.
- Prepare Sauce Base: Reduce the heat to medium. In the same skillet, add the remaining tablespoon of butter and minced garlic. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Make Roux: Stir in the all-purpose flour and cook for an additional 1 minute, stirring constantly to form a roux that will thicken the sauce.
- Add Liquids and Simmer: Slowly whisk in the chicken broth and heavy cream, ensuring no lumps form. Bring the mixture to a gentle simmer and allow it to thicken for 3 to 4 minutes, stirring frequently.
- Incorporate Cheese and Season: Remove the skillet from heat. Stir in the freshly grated parmesan cheese until melted and smooth. Taste and season the sauce with additional salt and pepper as needed.
- Toss Pasta in Sauce: Add the drained cavatappi pasta to the sauce, stirring well to coat evenly. If the sauce is too thick, add the reserved pasta water one tablespoon at a time to reach the desired consistency.
- Combine Chicken and Pasta: Top the pasta with the cooked chicken pieces and gently toss to combine all ingredients together.
- Garnish and Serve: Garnish the dish with freshly chopped parsley and extra parmesan cheese. Serve hot and enjoy a flavorful creamy garlic parmesan chicken pasta meal.
Notes
- Indulge in Creamy Garlic Parmesan Chicken Pasta. Easy, cozy, and perfect for busy weeknights, this dish is a must-try.
- Reserve pasta water to adjust sauce consistency without diluting flavor.
- Ensure chicken is cooked to 165°F internal temperature for safety.
- Use freshly grated parmesan for best flavor and melting quality.
- Can be garnished with additional herbs like basil or thyme for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 605 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 120 mg
