One Pan Garlic Chicken Parmesan Pasta

15 mins
Serves 1
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Directions

  1. 1Boil mafaldine pasta until al dente, then drain and set aside, reserving a bit of pasta water.
  2. 2Boil mafaldine pasta until al dente, then drain and set aside, reserving a bit of pasta water.
  3. 3Boil mafaldine pasta until al dente, then drain and set aside, reserving a bit of pasta water.
  4. 4Pat the chicken dry and season generously with your favorite blend.
  5. 5Pat the chicken dry and season generously with your favorite blend.
  6. 6Pat the chicken dry and season generously with your favorite blend.
  7. 7Heat olive oil in a skillet over medium heat and sear the chicken for about 5 minutes per side until golden.
  8. 8Heat olive oil in a skillet over medium heat and sear the chicken for about 5 minutes per side until golden.
  9. 9Heat olive oil in a skillet over medium heat and sear the chicken for about 5 minutes per side until golden.
  10. 10Lower the heat, cover, and cook for another 10–12 minutes until the chicken reaches 165°F.
  11. 11Lower the heat, cover, and cook for another 10–12 minutes until the chicken reaches 165°F.
  12. 12Lower the heat, cover, and cook for another 10–12 minutes until the chicken reaches 165°F.
  13. 13Remove the chicken and let rest.
  14. 14Remove the chicken and let rest.
  15. 15Remove the chicken and let rest.
  16. 16In the same pan, melt the butter, then add shallots, garlic powder, and Italian seasoning.
  17. 17In the same pan, melt the butter, then add shallots, garlic powder, and Italian seasoning.
  18. 18In the same pan, melt the butter, then add shallots, garlic powder, and Italian seasoning.
  19. 19Stir for about a minute to release the flavor.
  20. 20Stir for about a minute to release the flavor.
  21. 21Stir for about a minute to release the flavor.
  22. 22Add the flour and stir until a paste forms, scraping up any browned bits from the pan.
  23. 23Add the flour and stir until a paste forms, scraping up any browned bits from the pan.
  24. 24Add the flour and stir until a paste forms, scraping up any browned bits from the pan.
  25. 25Slowly whisk in the chicken broth and heavy cream until smooth and creamy.
  26. 26Slowly whisk in the chicken broth and heavy cream until smooth and creamy.
  27. 27Slowly whisk in the chicken broth and heavy cream until smooth and creamy.
  28. 28Stir in the Parmesan cheese until fully melted and silky.
  29. 29Stir in the Parmesan cheese until fully melted and silky.
  30. 30Stir in the Parmesan cheese until fully melted and silky.
  31. 31If using roasted garlic, mash it and whisk it into the sauce at this point.
  32. 32If using roasted garlic, mash it and whisk it into the sauce at this point.
  33. 33If using roasted garlic, mash it and whisk it into the sauce at this point.
  34. 34Toss in the pasta, adding a little reserved pasta water at a time until the sauce coats evenly.
  35. 35Toss in the pasta, adding a little reserved pasta water at a time until the sauce coats evenly.
  36. 36Toss in the pasta, adding a little reserved pasta water at a time until the sauce coats evenly.
  37. 37Slice the chicken, add it back into the pan, and stir to combine.
  38. 38Slice the chicken, add it back into the pan, and stir to combine.
  39. 39Slice the chicken, add it back into the pan, and stir to combine.
  40. 40Serve hot.
  41. 41Serve hot.
  42. 42Serve hot.

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1.5 lb chicken breast
  • 1.5 lb chicken breast
  • 1.5 lb chicken breast
  • 12 oz mafaldine pasta
  • 12 oz mafaldine pasta
  • 12 oz mafaldine pasta
  • 4 tbsp butter
  • 4 tbsp butter
  • 4 tbsp butter
  • 2 tsp dried shallots (fresh shallots)
  • 2 tsp dried shallots (fresh shallots)
  • 2 tsp dried shallots (fresh shallots)
  • 2 tsp Italian seasoning
  • 2 tsp Italian seasoning
  • 2 tsp Italian seasoning
  • 2 tbsp flour
  • 2 tbsp flour
  • 2 tbsp flour
  • 0.5 cup chicken broth
  • 0.5 cup chicken broth
  • 0.5 cup chicken broth
  • 3 cups heavy cream
  • 3 cups heavy cream
  • 3 cups heavy cream
  • 12 oz shredded Parmesan cheese
  • 12 oz shredded Parmesan cheese
  • 12 oz shredded Parmesan cheese
  • 0.25 cup reserved pasta water
  • 0.25 cup reserved pasta water
  • 0.25 cup reserved pasta water
  • Salt
  • Salt
  • Salt
  • garlic powder
  • garlic powder
  • garlic powder
  • 1 bulb roasted garlic
  • 1 bulb roasted garlic
  • 1 bulb roasted garlic

Equipment

skilletpan

Tips

  • Pat the chicken dry and season generously with your favorite blend.
  • When adding the flour, stir until a paste forms, scraping up any browned bits from the pan.
  • Slowly whisk in the chicken broth and heavy cream until smooth and creamy.
  • If using roasted garlic, mash it and whisk it into the sauce.
  • Toss in the pasta, adding a little reserved pasta water at a time until the sauce coats evenly.