Creamy Garlic Parmesan Chicken Pasta Recipe
This Creamy Garlic Parmesan Chicken Pasta is a comforting and flavorful dish featuring tender chicken breasts seared to perfection, tossed in a rich, velvety garlic parmesan sauce with perfectly cooked cavatappi pasta. It’s an easy-to-make, satisfying meal perfect for weeknight dinners or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Pasta
- 12 ounces cavatappi pasta
Chicken and Seasoning
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch cubes, patted dry
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
Sauce
- 1 tablespoon extra virgin olive oil
- 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 directions until al dente. Reserve 1 cup of pasta water, then drain the pasta 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 breast pieces.
- Heat oil and butter; cook chicken. In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Once the butter has melted and the oil is shimmering, add the seasoned chicken. Sear the chicken for 3 to 4 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet, transfer to a plate, and loosely cover with aluminum foil.
- Add butter and garlic. Reduce heat to medium. To the same skillet, add the remaining 1 tablespoon of butter and the minced garlic. Cook for about 1 minute until fragrant.
- Make the roux. Stir in the all-purpose flour and cook for an additional 1 minute, stirring constantly to form a smooth roux.
- Whisk in chicken broth and heavy cream. Slowly add the chicken broth and heavy cream to the skillet while whisking continuously. Bring the mixture to a gentle simmer and let thicken for 3 to 4 minutes, stirring often to prevent lumps.
- Add parmesan cheese and season. Remove the skillet from heat. Stir in the freshly grated parmesan cheese until melted and smooth. Adjust the seasoning with salt and pepper to taste.
- Add pasta to sauce. Add the cooked cavatappi pasta to the sauce and stir well to coat each piece. If the sauce is too thick, gradually add the reserved pasta water one tablespoon at a time until the desired consistency is reached.
- Top with chicken and combine. Add the cooked chicken back to the skillet with the pasta and toss gently to combine all ingredients evenly.
- Garnish and serve. Garnish the dish with chopped fresh parsley and additional parmesan cheese. Serve hot for a delicious and comforting meal.
Notes
- To ensure the chicken stays juicy, avoid overcrowding the skillet when searing; cook in batches if needed.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Reserve some pasta water to adjust sauce consistency perfectly; it helps bind the sauce to the pasta.
- Freshly grated parmesan provides better flavor and melts smoother compared to pre-grated cheese.
- Make sure to cook the chicken through to an internal temperature of 165°F to ensure food safety.
Keywords: creamy chicken pasta, garlic parmesan pasta, cavatappi pasta recipe, easy chicken dinner, stovetop creamy pasta
