Creamy Garlic Chicken Pasta (Printable Recipe)
Golden chicken and twisted pasta coated in a rich garlic parmesan cream sauce for the ultimate comfort meal.
# Ingredients You'll Need:
→ For the Perfectly Seasoned Chicken
01 -
2 large boneless skinless chicken breasts
02 -
1 tablespoon olive oil
03 -
1 teaspoon garlic powder
04 -
1 teaspoon smoked paprika
05 -
1/2 teaspoon onion powder
06 -
Salt and freshly ground black pepper to taste
07 -
1 tablespoon unsalted butter
→ Pasta Foundation
08 -
12 ounces rotini or fusilli pasta
09 -
Water for boiling
10 -
Salt for pasta water
→ Creating the Luxurious Sauce
11 -
2 tablespoons unsalted butter
12 -
4 cloves garlic, minced
13 -
2 tablespoons all-purpose flour
14 -
2 cups heavy cream
15 -
3/4 cup grated parmesan cheese
16 -
1 cup shredded mozzarella cheese
17 -
1/2 teaspoon dried Italian herbs
18 -
1/2 teaspoon red pepper flakes (optional)
19 -
Salt and black pepper to taste
20 -
1 handful fresh chopped parsley
# Steps to Follow:
01 -
Pat chicken breasts dry with paper towels, season with garlic powder, smoked paprika, onion powder, salt, and pepper. Let rest at room temperature for 10 minutes.
02 -
Heat olive oil and butter in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden and cooked through to 165°F. Remove and rest.
03 -
Boil salted water in a large pot. Cook rotini until al dente, about 8–10 minutes. Reserve 1 cup of cooking water before draining.
04 -
In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant. Sprinkle flour and whisk to form a smooth roux. Cook for 1 minute.
05 -
Gradually whisk in heavy cream, starting with a splash. Simmer for 3–4 minutes until slightly thickened.
06 -
Lower heat, stir in parmesan and mozzarella gradually until smooth. Season with Italian herbs, red pepper flakes, salt, and pepper.
07 -
Toss drained pasta in sauce. Add reserved cooking water as needed until creamy but not overly thick.
08 -
Slice rested chicken, place over sauced pasta, and garnish with parsley. Serve warm.
# Extra Tips:
01 -
Freshly grated parmesan and mozzarella melt more smoothly than pre-shredded varieties.
02 -
Always use a meat thermometer to ensure chicken reaches 165°F before serving.
03 -
Reserve pasta water to adjust sauce consistency and help it cling to pasta.