Description

Tender chicken seared with a savory garlic spice rub, rigatoni that holds every drop of sauce, and a glossy garlic parmesan cream that comes together in one skillet.

Ingredients

Scale

1 lb shortcut pasta (Rigatoni)
1 lb chicken breast, pounded to even thickness
2 Tablespoons olive oil
2 teaspoons oregano
1 teaspoon paprika
2 teaspoons garlic powder
1 teaspoon dried sage
1/4 teaspoon red pepper flakes
3 Tablespoons unsalted butter
5 cloves minced garlic
3 Tablespoons flour
1/2 cup chicken broth
2 cups milk
1/2 cup heavy cream
1 1/2 cups fresh grated parmesan cheese
Parsley, parmesan, and red pepper flakes for garnish

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions. Reserve 1 cup of pasta water then drain the pasta.
Season: Toss the chicken breast together with olive oil, oregano, paprika, garlic powder, dried sage, and red pepper flakes.
Sear the chicken: Heat a deep, heavy-bottomed skillet over medium-high heat with a drizzle of olive oil. Pan sear chicken for 8-10 minutes, flipping halfway through. Remove the cooked chicken to a clean plate.
Make the roux: Melt the butter over medium heat in the same pan then add the fresh garlic and cook until fragrant, 1 minute. Whisk in the flour to create a thick paste. Slowly pour in the chicken broth until no lumps remain.
Finish the sauce: Turn the heat down to medium-low and pour in the milk and heavy cream, whisking consistently. Cook for 2-3 minutes to thicken. Add the parmesan cheese, salt, and pepper and stir until melted.
Toss the sauce and pasta: Add the cooked pasta to the sauce and toss to coat. Add the reserved pasta water a few tablespoons at a time as needed to thin the sauce.
Combine and finish: Slice the chicken thinly and serve on top of the garlic parmesan pasta. Garnish with red pepper flakes, shaved parmesan, or fresh chopped parsley.

Notes

For large chicken breasts, slice them in half lengthwise to ensure even cooking. Always use freshly grated parmesan from a block to prevent the sauce from becoming grainy. For dairy-free, use plant-based butter, almond milk, and coconut cream. For gluten-free, use gluten-free pasta and a 1:1 gluten-free flour.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Pan-searing
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 633 kcal
Sugar: 6.9 g
Sodium: 494 mg
Fat: 22.9 g
Saturated Fat: 12 g
Unsaturated Fat: 10.9 g
Trans Fat: 0 g
Carbohydrates: 67 g
Fiber: 3 g
Protein: 38.5 g
Cholesterol: 98.2 mg

Keywords: garlic parmesan chicken pasta, creamy pasta dinner, one skillet meal, rigatoni