Garlic Parmesan Chicken Pasta
Ingredients
Main Ingredients
chicken breast (raw)
680 g
mafaldine pasta (dry)
340 g
olive oil
30 ml
butter
57 g
dried shallots (dried)
4 g
Italian seasoning (dried)
4 g
flour
16 g
chicken broth
120 ml
heavy cream
710 ml
Parmesan cheese (shredded)
50 g
pasta water (reserved)
60 ml
garlic (roasted)
1 bulb
Instructions
Prepare and cook chicken
Cut chicken breast into bite-sized pieces and season with salt and garlic powder.
Cook pasta
Cook mafaldine pasta in salted boiling water until al dente. Reserve pasta water before draining.
Make the sauce base
In the same pan, melt butter with olive oil. Add dried shallots and Italian seasoning, then whisk in flour to form a roux.
Build the cream sauce
Gradually pour in chicken broth and heavy cream while whisking. Add roasted garlic if using. Simmer until slightly thickened.
Combine and finish
Add cooked pasta and chicken back to the pan. Stir in Parmesan and reserved pasta water. Season with salt and garlic powder to taste.
Serve
Serve immediately while hot and creamy.
Original recipe
Storage
Best enjoyed fresh. Sauce may separate when reheated.
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