Ingredients
Scale
- 12 ounces cavatappi pasta
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter, divided
- 2 teaspoons garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups (12 ounces / 360 g) chicken broth
- ½ cup (119 g) heavy cream
- 1 cup (100 g) freshly grated parmesan cheese, plus more for garnish
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- Bring salted water to a boil in a large pot.
- Cook the cavatappi pasta until al dente, reserving a cup of pasta water before draining.
- Season the chicken with salt, garlic powder, onion powder, paprika, and black pepper.
- Sear the chicken in a skillet with olive oil and butter until golden brown, then keep warm.
- Cook garlic in the same skillet, then stir in the flour to make a roux.
- Whisk in chicken broth and heavy cream, and simmer until thickened.
- Remove from heat and stir in parmesan cheese, seasoning with salt and pepper.
- Mix the cooked pasta into the sauce, adding reserved pasta water as needed for consistency.
- Add the chicken back to the skillet and stir to combine.
- Serve hot, garnished with fresh parsley and more parmesan cheese.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Pat the chicken dry for a better sear.
Use freshly grated parmesan for the best flavor and texture.
Reserve pasta water for adjusting sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 700
- Sugar: 3g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg