Description
This Creamy Garlic Parmesan Chicken Pasta is a comforting and delicious dish featuring tender, seasoned chicken breasts sautéed to golden perfection and tossed with cavatappi pasta in a rich, velvety garlic parmesan sauce. Perfect for a hearty weeknight dinner, this recipe combines simple ingredients to create a flavorful and satisfying meal that the whole family will enjoy.
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
Cooking Fats
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter, divided
Sauce
- 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
Garnish
- Fresh parsley, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the cavatappi pasta according to package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set it aside for later use.
- 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 ensure each piece is well-coated with flavor.
- Sear Chicken: Heat the 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 seasoned chicken cubes. Sear the chicken for 3 to 4 minutes per side until they are golden brown and reach an internal temperature of 165°F (74°C). Transfer the cooked chicken to a plate and cover loosely with aluminum foil to keep warm.
- Sauté Garlic: Reduce the skillet heat to medium. Add the remaining butter and minced garlic to the skillet. Cook for about 1 minute, stirring frequently, until the garlic is fragrant but not browned.
- Make Roux: Stir in the all-purpose flour and continue to cook for another minute, stirring constantly. This will form a roux, which will help thicken the sauce.
- Add Liquids: Slowly whisk in the chicken broth and heavy cream. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes, stirring often, until the sauce thickens to your desired consistency.
- Incorporate Cheese: Remove the skillet from heat. Stir in the freshly grated parmesan cheese until melted and well combined. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Add the cooked pasta to the sauce and stir well to coat all the noodles evenly. If the sauce feels too thick, gradually add the reserved pasta water one tablespoon at a time until the sauce reaches the perfect consistency.
- Add Chicken: Top the sauced pasta with the cooked chicken pieces and gently toss everything together to combine flavors and heat the chicken through.
- Garnish and Serve: Garnish the dish with chopped fresh parsley and additional parmesan cheese if desired. Serve the creamy garlic parmesan chicken pasta hot for a satisfying meal.
Notes
- Reserve some pasta water to adjust the sauce consistency as needed for a silky texture.
- Use freshly grated parmesan rather than pre-grated for better melting and flavor.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Feel free to swap cavatappi for other short twisted or tubular pasta shapes like rotini or penne.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
