Description
This Garlic Parmesan Chicken and Pasta recipe features tender pan-seared chicken breasts paired with a creamy, rich garlic parmesan sauce tossed with rigatoni pasta. Ready in just 30 minutes, it's a comforting and flavorful dish perfect for a weeknight dinner that caters to gluten-free diets when using appropriate ingredients.
Ingredients
Pasta
- 1 lb shortcut pasta (Rigatoni, gluten-free if needed)
Chicken
- 1 lb chicken breast, pounded to even thickness
- 2 Tablespoons olive oil
- 2 teaspoons oregano
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon dried sage
- 1/4 teaspoon red pepper flakes (or more to taste)
Sauce
- 3 Tablespoons unsalted butter
- 5 cloves garlic, minced
- 3 Tablespoons flour (gluten-free if needed)
- 1/2 cup chicken broth
- 2 cups milk (any kind)
- 1/2 cup heavy cream
- 1 1/2 cups fresh grated parmesan cheese
Garnish
- Parsley, fresh chopped
- Shaved parmesan cheese
- Red pepper flakes
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta al dente according to package directions. Reserve 1 cup of pasta water, then drain the pasta. Do not rinse it to preserve starch for sauce binding.
- Season the chicken: While the pasta cooks, toss the chicken breasts with olive oil, oregano, paprika, garlic powder, dried sage, and red pepper flakes to evenly coat.
- Sear the chicken: Heat a deep heavy-bottomed skillet over medium-high heat with a drizzle of olive oil. When hot and shimmering, add the chicken. Pan-sear for 8-10 minutes, flipping halfway through. If the exterior chars before the inside is cooked, add water in small increments. Cook until internal temperature reaches 160-165°F. Remove chicken and set aside to rest.
- Make the roux and garlic base: In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Whisk in flour to form a thick paste.
- Deglaze and build sauce: Slowly pour in chicken broth while whisking constantly to remove lumps and scrape up browned bits from the pan. This creates flavor depth.
- Finish the sauce: Reduce heat to medium-low. Add milk and heavy cream while whisking continuously. Cook 2-3 minutes until sauce thickens and bubbles gently around edges. Stir in parmesan cheese, salt, and pepper until cheese melts. Adjust seasoning as needed.
- Toss pasta in sauce: Add cooked pasta to the sauce and stir to coat thoroughly. Use reserved pasta water a few tablespoons at a time to thin sauce if desired for creaminess.
- Serve: Slice rested chicken thinly and arrange atop the pasta. Garnish with additional parmesan, fresh parsley, and a sprinkle of red pepper flakes for extra flavor and color.
Notes
- Use gluten-free pasta and flour to make the dish gluten-free.
- Ensure chicken is cooked to 165°F for food safety.
- Do not rinse pasta after cooking to preserve starch that helps thicken the sauce.
- Add reserved pasta water gradually to achieve desired sauce consistency.
- For a spicier dish, increase the amount of red pepper flakes.
- Leftovers can be refrigerated and reheated gently on the stovetop, adding a splash of milk if sauce thickens too much.
