Creamy Chicken Pasta in Garlic Parmesan Sauce

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Creamy Chicken Pasta in Garlic Parmesan Sauce

Quick, Easy & Irresistibly Creamy – Perfect for Weeknight Dinners

This Creamy Chicken Pasta is a comforting and flavorful meal that comes together in just 30 minutes. Tender, golden pan-seared chicken is served over rotini pasta and tossed in a rich garlic parmesan cream sauce that’s full of flavor. A perfect dish to please the whole family!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 637 per serving

Ingredients

For the Pasta and Chicken:

  • 8 oz rotini pasta (or any short pasta like penne or shells)
  • 1 lb boneless, skinless chicken breasts
  • 1/3 cup all-purpose flour
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional, for a kick)
  • 2 tbsp olive oil

For the Creamy Sauce:

  • 2 tbsp butter
  • 1 cup diced onion
  • 5–6 garlic cloves, minced
  • 1 1/3 cups low-sodium chicken stock
  • 1 1/2 tbsp all-purpose flour
  • 1 cup heavy cream
  • 1 tsp Italian seasoning
  • 2/3 cup grated parmesan cheese
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the Pasta:
    Bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions until al dente. Drain and set aside.
  2. Prepare the Chicken:
    Slice each chicken breast in half horizontally to create two thinner pieces. Place a piece of plastic wrap over the top and pound with a mallet or rolling pin until about 1/2 inch thick.
  3. Season and Dredge:
    In a shallow bowl, mix 1/3 cup flour, salt, pepper, garlic powder, smoked paprika, and cayenne. Dredge the chicken pieces in the flour mixture until fully coated.
  4. Cook the Chicken:
    Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Remove from skillet and let rest.
  5. Make the Sauce Base:
    In the same skillet, melt butter. Add diced onions and sauté for 2–3 minutes until soft. Stir in minced garlic and cook for 30 seconds until fragrant.
  6. Thicken the Sauce:
    Sprinkle in 1 1/2 tbsp flour and stir constantly for 1 minute. Slowly whisk in the chicken stock and Italian seasoning until smooth and slightly thickened.
  7. Finish the Sauce:
    Stir in the heavy cream and let it simmer for 2–3 minutes. Turn off the heat and whisk in parmesan cheese until melted and creamy. Taste and season with more salt and pepper if needed.
  8. Combine and Serve:
    Add the cooked pasta to the sauce and toss until fully coated. Slice the rested chicken and place on top. Garnish with fresh chopped parsley before serving.

Recipe Tips

  • Pasta Options: Short pasta like penne, fusilli, or shells are ideal for holding onto the creamy sauce.
  • Chicken Cuts: You can also use chicken tenders or boneless thighs—just adjust the cooking time as needed.
  • Even Cooking: Pounding chicken to even thickness ensures faster, more uniform cooking and juicier results.
  • Spice it Up: Add crushed red pepper flakes or adjust the cayenne to taste if you enjoy a spicier dish.

Nutrition Information (Per Serving)

  • Calories: 637 kcal
  • Carbohydrates: 47g
  • Protein: 41g
  • Fat: 33g
  • Saturated Fat: 22g
  • Cholesterol: 166mg
  • Sodium: 724mg
  • Fiber: 2g
  • Sugar: 4g
  • Calcium: 270mg
  • Iron: 2mg
  • Vitamin A: 1522 IU
  • Vitamin C: 2mg
  • Potassium:715mg

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