Garlic Parmesan Chicken Pasta
This creamy chicken garlic parmesan pasta is my go-to easy weeknight dinner. Juicy chicken, a silky garlic parmesan sauce, and your favorite short pasta come all together in one pan with simple pantry ingredients. This creamy chicken pasta is pure comfort food that tastes like something from your favorite Italian-American restaurant, but it’s quick enough for busy nights at home.
Servings: 4 servings
Calories: 720kcal
Ingredients
- 1½ tablespoon kosher salt for pasta water
- 6 cups water
- 1 ½ lbs chicken thighs boneless, skinless
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoon vegetable oil or other high-heat oil like avocado or corn oil
- 1 shallot or ½ yellow onion, finely chopped
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes adjust to taste
- 5 cloves garlic minced
- ½ cup dry sherry or brandy or dry white wine
- 1 ½ cups chicken broth
- 1 cup heavy cream or milk
- 2 tablespoon unsalted butter softened
- 2 tablespoon all-purpose flour
- 1 cup freshly grated Parmesan cheese
- 12 oz short-cut pasta cavatappi, penne, or your favorite shape
- kosher salt and freshly ground black pepper to taste
- chopped parsley for garnish, optional
Instructions
- Set a large pot of water on high heat to boil, season it with salt and let it come to a boil as you cook the rest of the meal. Once it's boiling, add in the pasta and let it cook while you finish the sauce.1½ tablespoon kosher salt, 6 cups water
- Season the chicken thighs on both sides with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat and sear the chicken until golden brown on both sides, about 3-4 minutes. Remove the thighs from the pan and set aside on a plate.1 ½ lbs chicken thighs, 2 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 2 tablespoon vegetable oil
- Turn the heat to medium, then add the shallots, red pepper flakes, and thyme with a nice pinch of salt. Cook 2-3 minutes until the shallots are softened and turning a little golden. Add in the garlic and cook for another minute, until it's nice and fragrant.1 shallot, ½ teaspoon dried thyme, ¼ teaspoon red pepper flakes, 5 cloves garlic
- Pour in the sherry and scrape up all those browned bits from the bottom of the pan with a wooden spoon. Let it simmer for about a minute to cook out the alcohol.½ cup dry sherry
- Add the chicken broth and return the chicken to the pan. Simmer for 6-7 minutes, until the chicken is cooked through (internal temperature 165ºF) and the broth has reduced slightly.1 ½ cups chicken broth
- Remove the chicken thighs and chop them into bite-sized pieces on a cutting board.
- Stir the heavy cream into the pan. If the sauce looks thin or broken, mix the softened butter and flour together until they're combined into one buttery lump to make a beurre manié, then whisk small pieces into the sauce until it smooths out and thickens.2 tablespoon unsalted butter, 2 tablespoon all-purpose flour, 1 cup heavy cream
- Take the pan off the heat and stir in the Parmesan until it melts and turns silky.1 cup freshly grated Parmesan cheese
- Add the chopped chicken back to the pan and stir to coat.
- Add the cooked pasta and toss everything together, splashing in a bit of reserved pasta water if needed to loosen the sauce. Taste and adjust seasoning with salt and pepper. Garnish with parsley and serve hot.12 oz short-cut pasta , kosher salt and freshly ground black pepper, chopped parsley
Notes
Ingredient Swaps
- Don't use alcohol? Use more chicken broth instead.
- You can use chicken breasts, but pound them thinner so they cook evenly and quicker.
- No short cut pasta? Use your favorite long, noodle-y pasta. Cream sauces go best with wide, flat noodles like fettuccine, linguini, and tagliatelle.
- No sherry? Use brandy or a dry white wine instead.
- No shallots? Use half of a yellow onion instead.
Nutrition
Serving: 1.5cups | Calories: 720kcal | Carbohydrates: 47g | Protein: 52g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 0.4g | Cholesterol: 190mg | Sodium: 980mg | Potassium: 767mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1423IU | Vitamin C: 2mg | Calcium: 390mg | Iron: 3mg