Description
A delicious and creamy pasta dish featuring tender chicken and a rich garlic Parmesan sauce.
Ingredients
Scale
- 12 ounces cavatappi pasta
- 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
- 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
- Bring a large pot of salted water to a boil. Cook cavatappi according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- In a small bowl, mix salt, garlic powder, onion powder, paprika, and pepper. Sprinkle the seasoning mixture evenly over the chicken pieces.
- In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Once the butter has melted and the oil is shimmering, add chicken. Sear for 3–4 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate and cover loosely with aluminum foil.
- Reduce heat to medium. To the same skillet, add the remaining butter and garlic and cook for 1 minute.
- Stir in flour and cook for 1 more minute, stirring constantly to form a roux.
- Slowly whisk in chicken broth and heavy cream. Bring to a simmer and let thicken for 3–4 minutes, stirring often.
- Remove from heat. Stir in parmesan cheese and season to taste with salt and pepper.
- Add the cooked pasta to the sauce and stir to coat. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time as needed.
- Top with the cooked chicken and toss to combine.
- Garnish with fresh parsley and more parmesan. Serve hot.
Notes
- Make sure the chicken is cooked thoroughly to an internal temperature of 165°F.
- Reserved pasta water can adjust the sauce consistency if needed.
- For a richer flavor, consider using homemade chicken broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 750
- Sugar: 2g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg