Creamy Garlic Parmesan Chicken Pasta
This Creamy Garlic Parmesan Chicken Pasta is a 30-minute dinner made with tender chicken bites, al dente rotini, and a luxurious garlic parmesan cream sauce packed with flavor and simplicity.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 tablespoons Neutral oil olive, canola, etc.
- 2 Chicken breasts about 1 pound, patted dry and cut into bite-sized pieces
- 1 teaspoon Salt ½ for chicken, ½ for sauce
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 4 cloves Garlic minced
- 2 tablespoons All-purpose flour
- 2 cups Chicken stock
- 0.75 cup Heavy cream
- 0.5 cup Parmesan cheese grated
- 1 teaspoon Dried oregano
- 0.5 teaspoon Dried basil
- 0.5-1 teaspoon Red pepper flakes optional
- 8 ounces Rotini pasta measured dry and cooked separately
Instructions
Instructions
- Heat oil in a large skillet over medium-high heat until hot but not smoking.
- Season chicken pieces with ½ teaspoon salt and ½ teaspoon pepper. Add to skillet and cook for 5-7 minutes until golden and cooked through. Remove chicken and set aside.
- In the same skillet, melt butter over medium heat.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Sprinkle in flour, stir continuously for 1-2 minutes to make a roux.
- Slowly whisk in chicken stock to avoid lumps. Bring to a simmer.
- Stir in heavy cream and remaining salt. Let sauce simmer for 2-3 minutes until thickened.
- Reduce heat and fold in parmesan, oregano, basil, and red pepper flakes (if using). Stir until cheese melts.
- Return chicken to skillet and toss to coat. Add cooked rotini pasta, stir everything to combine and warm through.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of chicken stock. Freezes well for up to 2 months.