Description
Creamy Garlic Parmesan Chicken Pasta is a comforting and flavorful dish featuring tender, seasoned chicken cubes sautéed to golden perfection, combined with cavatappi pasta tossed in a rich and velvety garlic-parmesan sauce. Perfect for a quick weeknight dinner, this recipe balances creamy, cheesy goodness with a hint of garlic and fresh parsley garnish.
Ingredients
Scale
Pasta
- 12 ounces cavatappi pasta
Chicken and Seasoning
- 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 package instructions until al dente. Reserve 1 cup of the pasta water, then drain and set the pasta 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 chicken cubes, ensuring each piece is well coated.
- Sear Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter has melted and the oil is shimmering, add the chicken pieces. Sear for 3–4 minutes per side until they turn golden brown and reach an internal temperature of 165°F. Remove the chicken from the skillet, transfer to a plate, and cover loosely with aluminum foil to keep warm.
- Prepare Sauce Base: Reduce the skillet heat to medium. Add the remaining butter and minced garlic. Sauté for about 1 minute until fragrant, taking care not to burn the garlic.
- Make Roux: Stir in the flour and continuously cook for another minute, allowing the flour to lightly toast and form a roux which will thicken the sauce.
- Add Liquids and Simmer: Slowly whisk in the chicken broth and heavy cream, blending smoothly to avoid lumps. Bring the mixture to a gentle simmer, letting it thicken for 3–4 minutes while stirring frequently.
- Finish Sauce: Remove the skillet from heat and stir in the freshly grated parmesan cheese. Season the sauce with additional salt and pepper according to taste.
- Toss Pasta in Sauce: Add the cooked pasta to the sauce and stir gently to coat evenly. If the sauce is thicker than desired, gradually add the reserved pasta water one tablespoon at a time to reach the preferred consistency.
- Combine Chicken and Serve: Return the seared chicken to the skillet, mixing it gently with the pasta and sauce. Garnish with fresh chopped parsley and extra parmesan cheese. Serve hot for a delicious and satisfying meal.
Notes
- Indulge in Creamy Garlic Parmesan Chicken Pasta – a quick and easy meal ideal for busy weeknights.
- Use freshly grated parmesan cheese for the best flavor and texture.
- Reserve pasta water to adjust sauce consistency as needed.
- Ensure chicken is cooked through to an internal temperature of 165°F for safety.
- For a lighter option, substitute heavy cream with half-and-half, though it may affect creaminess.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 605 kcal
- Sugar: 2 g
- Sodium: 740 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 115 mg
