Creamy Garlic Chicken Parmesan Pasta (dairy-free option)
This creamy, satisfying pasta is a cinch to make at home. It's perfect for a cozy and comforting dinner.
Servings 6 people
Calories 967kcal
Equipment
Ingredients
- 12 ounces rigatoni pasta
- 1 pound chicken breasts, sliced
- 1 teaspoon oregano
- 1 teaspoon paprika
- ½ teaspoon thyme
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 Tablespoons unsalted butter
- 2 Tablespoons extra virgin olive oil
- ½ cup finely diced yellow onion
- 2 garlic cloves, minced
- 2 Tablespoons all-purpose flour
- ½ cup chicken broth
- 3 cups heavy cream
- 8 ounces shredded parmesan cheese, divided
- ¼ - ½ cup hot starchy pasta water
- 2 teaspoons chopped fresh parsley
- optional: lemon wedges, for serving
Instructions
- In a large pot, boil water and cook pasta according to package directions.
- Meanwhile, in a large bowl, toss together the chicken, oregano, paprika, thyme, salt, and pepper. Season all sides of the chicken slices well. Set aside.
- In a large skillet over medium-high heat, add the olive oil. Once the oil is hot, add the seasoned chicken slices and cook through, about 3-5 minutes. Once all of the chicken pieces are cooked through, remove and transfer to a plate; set aside.
- Add the butter to the pan and use a wooden spoon to deglaze the pan, scraping up any browned bits stuck to the bottom of the pan from the chicken.
- Add the onions and garlic and sauté for 1 minute, just until soft and fragrant.
- Sprinkle the flour over the onions and garlic and stir together, just for about 30 seconds to 1 minute, until there is no visible dry flour.
- Pour in the chicken broth, then the heavy cream, and stir together.
- Add about ¾ of the shredded parmesan and stir together until the cheese has melted.
- Add the pasta and toss to coat in the sauce.
- Add the chicken back to the pan and stir into the sauce, cooking all together for 1 minute to infuse the seasonings from the chicken into the sauce and pasta.
- Serve with sprinkled chopped fresh parsley over it and remaining parmesan cheese, with a side of lemon wedge per serving, if desired.
Notes
Makes approximately 6 servings.
Storage: allow to cool, then store in an airtight container in the refrigerator for up to 4 days.
MAKE IT DAIRY-FREE: I usually make this garlic chicken parmesan pasta recipe dairy-free when I cook it at home. Here's how I make it dairy-free:
- Substitute vegan butter for regular unsalted butter.
- Substitute dairy-free heavy cream or full-fat coconut milk for the regular heavy cream
- Substitute dairy-free parmesan shred alternative for regular parmesan cheese.
Nutrition
Calories: 967kcal | Carbohydrates: 49g | Protein: 41g | Fat: 68g | Saturated Fat: 40g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 229mg | Sodium: 997mg | Potassium: 592mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2344IU | Vitamin C: 4mg | Calcium: 556mg | Iron: 2mg