🍗 Chicken Pasta
This chicken pasta recipe features tender, seasoned chicken breast tossed with perfectly cooked pasta in a creamy garlic Parmesan sauce. It’s an easy and satisfying dish that's great for busy weeknights and feels like restaurant-quality comfort food at home.
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Salt and pepper to taste
For the Pasta and Sauce:
- 8 oz 225 g penne, fettuccine, or any pasta
- 2 tbsp butter
- 3 garlic cloves minced
- 1 tbsp all-purpose flour for thickening
- 1 1/2 cups milk or half-and-half for richer flavor
- 1/2 cup grated Parmesan cheese
- 1/2 cup reserved pasta water as needed
- Salt and pepper to taste
- 2 tbsp fresh parsley chopped (for garnish)
Optional Add-ins:
- 1 cup baby spinach
- 1/2 cup sun-dried tomatoes
- 1/2 cup sautéed mushrooms
Instructions
Cook the pasta:
- Bring a pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Prepare the chicken:
- Pat chicken dry, then season both sides with salt, pepper, paprika, and Italian seasoning.
Sear the chicken:
- Heat olive oil in a large skillet over medium heat. Cook chicken for 5–7 minutes per side until golden and cooked through. Remove and let rest for a few minutes, then slice into strips.
Make the sauce:
- In the same skillet, melt butter. Add minced garlic and sauté for 30 seconds. Sprinkle in flour and stir constantly for 1 minute.
Add liquids:
- Slowly whisk in milk, stirring to prevent lumps. Simmer until slightly thickened (3–4 minutes). Add Parmesan and stir until melted. If the sauce is too thick, add reserved pasta water gradually.
Combine everything:
- Add drained pasta and sliced chicken to the sauce. Toss to coat. Stir in optional add-ins like spinach or sun-dried tomatoes if using. Cook for 2–3 minutes until heated through.
Serve:
- Garnish with chopped parsley and extra Parmesan. Serve hot!