Creamy Chicken Pasta

Creamy Chicken Pasta is a dinner the whole family will love, pasta in a creamy garlic sauce with tender chicken can be on the table in 30 minutes.

Course Entree

Cuisine American

Keyword Chicken, pasta, weeknight dinner

Prep Time 10

Cook Time 20

Servings people

Calories 637kcal

Author Wendie

Ingredients

8 ounces Rotini pasta
1/3 cup All purpose flour + 1 1/2 tablespoons divided
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper optional
1 lb boneless skinless chicken breast
2 tablespoons olive oil
2 tablespoons butter
1 cup onion, diced
5-6 garlic cloves, minced
1 1/3 cup low sodium chicken stock
1 cup heavy cream
1 teaspoon Italian seasoning
2/3 cup parmesan cheese
Fresh chopped parsley

Instructions

Cook pasta al dente according to the pkg directions
Place the chicken on a cutting board and slice the chicken breast in half lengthwise until you have 2 halves.
Place a piece of plastic wrap on top and using a mallet or rolling pin pound out the chicken until 1/2 inches thick.
In a shallow bowl or plate add the 1/3 cup flour, salt, pepper, garlic powder, paprika and cayenne and mix until combined.
Dredge the chicken breast into the flour mixture until well coated and place on a plate or cutting board, repeat until all the chicken is done.
Heat a large skillet on medium-high heat and add the olive oil. Place the chicken breast into the skillet and cook for 3-4 minutes. Flip the chicken and cook another 3-4 minutes or until the internal temperature reaches 164 degrees. Remove to a plate to rest.
Add the butter to the skillet and let melt a bit then add in the diced onions cook for 2-3 minutes until soft then add in the minced garlic and cook another 30 seconds.
Whisk in 1 1/2 tablespoons of all-purpose flour and cook for another minute.
Whisk in the chicken stock and Italian seasoning until smooth.
Add in the heavy cream and let simmer for 2-3 minutes until thickened.
Turn off the heat and whisk in the parmesan cheese until melted.
Fold in the cooked pasta until well coated and add more salt and pepper if needed. Slice the rested chicken breasts and place on top of the pasta. Garnish with fresh chopped parsley.

Video

Notes

You can use any kind of pasta, although I recommend a short-cut pasta like pasta shells or penne pasta to hold that creamy pasta sauce.

I typically use boneless skinless chicken breasts but chicken tenders or boneless chicken thighs will also work.

Slice and pound out your chicken breasts to even thicknesses this will ensure even cooking and a juicy chicken breast.

You can also use red pepper flakes but both are optional.

Nutrition