Name: Garlic Parmesan Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-6 servings
Ingredients: 2 tbsp olive oil; 1 lb chicken breast, thinly sliced; 2 tsp dried oregano; 1 tsp garlic powder; ½ tsp smoked paprika; Kosher salt and freshly ground black pepper; 16 oz penne; Kosher salt, for the pasta water; 4 tbsp unsalted butter; 6-8 cloves garlic, thinly sliced; 2 tsp dried oregano; 4 tbsp all-purpose flour; ½ cup dry white wine (or chicken broth); 3 cups heavy cream; 1 cup finely grated Parmesan, plus more for serving; ½ cup reserved pasta water, as needed; Fresh parsley, chopped, for serving

Method

1. Cook the Pasta

Bring a large pot of heavily salted water to a boil and cook the penne until just al dente, according to package directions. Reserve ½ cup pasta water, then drain.

2. Sear the Chicken

Heat the olive oil in a large sauté pan over medium heat. Season the chicken on both sides with oregano, garlic powder, paprika, salt, and pepper. Sear until deeply golden on each side and cooked through, 4-6 minutes per side. Transfer to a plate to rest.

3. Build the Roux

Melt the butter in the same pan over medium-low heat. Add the garlic, oregano, and a pinch each of salt and pepper, and cook, stirring frequently, for 1 minute until fragrant. Stir in the flour and cook for another minute, stirring constantly.

4. Deglaze and Simmer

Pour in the white wine, scraping up any browned bits from the bottom of the pan, and let it bubble for 1 minute. Whisk in the heavy cream and simmer over medium-low heat, stirring occasionally, until smooth and slightly thickened, a few minutes.

5. Finish the Sauce

Stir in the Parmesan until melted and the sauce reaches a glossy, coating consistency. Season to taste with salt and pepper.

6. Combine and Serve

Slice the rested chicken into strips. Add the pasta to the sauce and toss to coat, thinning with a splash of reserved pasta water as needed. Fold in the chicken and toss until everything is warmed through. Garnish with extra Parmesan and parsley.

Cook's Notes

Salt the pasta water Don't skip this—it's your first and best chance to season the noodles themselves, and it carries through into the sauce once the pasta water goes in.

Slice the chicken thin Cutting each breast in half lengthwise gives you two thinner cutlets that cook through fully during the 4-6 minute sear. If a piece is still pink at the center, finish it in a 350°F oven while you build the sauce.

The sauce thickens as it cools Loosen leftovers with a splash of cream, milk, or broth when reheating.