Creamy Chicken Pasta Recipe

 

Creamy Chicken Pasta

Ingredients

8 oz rotini pasta

⅓ cup all-purpose flour, plus 1½ tablespoons (divided)

¾ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon garlic powder

1 teaspoon smoked paprika

¼ teaspoon cayenne pepper (optional)

1 lb boneless, skinless chicken breasts

2 tablespoons olive oil

2 tablespoons unsalted butter

1 cup diced onion (yellow or white)

5–6 garlic cloves, minced

1⅓ cups low-sodium chicken broth

1 cup heavy cream

1 teaspoon Italian seasoning

⅔ cup grated Parmesan cheese

Fresh chopped parsley, for garnish

Instructions

Cook the pasta according to the package instructions until al dente. Drain and set aside.

Prepare the chicken: Place the chicken breasts on a cutting board and slice each one in half horizontally to create thinner cutlets. Cover with plastic wrap and gently pound them to an even ½-inch thickness using a mallet or rolling pin.

Make the seasoned flour: In a shallow bowl or plate, mix together ⅓ cup of flour with salt, black pepper, garlic powder, smoked paprika, and cayenne pepper (if using).

Dredge the chicken: Coat each chicken piece evenly in the seasoned flour mixture and set aside on a clean plate or cutting board.

Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the floured chicken and cook for 3–4 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate and let it rest.

Sauté the aromatics: In the same skillet, add the butter and let it melt. Stir in the diced onions and cook for 2–3 minutes until softened. Add the minced garlic and sauté for another 30 seconds until fragrant.

Create the sauce: Sprinkle in the remaining 1½ tablespoons of flour and whisk continuously for 1 minute to form a roux. Slowly add the chicken stock while whisking to ensure a smooth consistency. Stir in the Italian seasoning.

Add the cream: Pour in the heavy cream and let the sauce simmer for 2–3 minutes until slightly thickened.

Finish the sauce: Turn off the heat and whisk in the Parmesan cheese until fully melted and smooth.

Combine and serve: Fold in the cooked pasta, stirring until fully coated in the sauce. Season with additional salt and pepper to taste. Slice the rested chicken and place on top of the pasta. Garnish with freshly chopped parsley before serving.