Garlic Parmesan Chicken Pasta
Ingredients
Main ingredients
chicken breast (raw)
680 g
mafaldine pasta (dry)
340 g
olive oil
30 ml
butter
56 g
dried shallots (dried)
4 g
Italian seasoning
4 g
flour
15 g
chicken broth
120 ml
heavy cream
720 ml
shredded Parmesan cheese (shredded)
50 g
reserved pasta water
60 ml
salt
3 g
garlic powder
3 g
roasted garlic (roasted)
1 bulb
Instructions
Prepare the chicken
Cut the chicken breast into bite-sized pieces.
Cook the pasta
Bring a large pot of salted water to a boil and cook the mafaldine pasta until al dente. Reserve ¼ cup pasta water, then drain.
Sear the chicken
Heat olive oil and 2 tbsp butter in a large pan over medium-high heat. Add chicken pieces and cook until golden and cooked through.
Build the sauce base
Add remaining butter, dried shallots, Italian seasoning, flour, and garlic powder to the pan. Stir to form a roux.
Add liquids and simmer
Pour in chicken broth and heavy cream. Stir and bring to a gentle simmer.
Finish the sauce
Add Parmesan cheese, reserved pasta water, salt, roasted garlic (if using) and stir until the sauce thickens and becomes creamy.
Combine pasta and serve
Add cooked pasta to the sauce and toss to coat evenly. Serve immediately.
Original recipe
Storage
Best enjoyed fresh. Sauce may thicken in the fridge; add a little cream or milk when reheating.
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