Creamy Chicken Pasta Skillet
A quick and easy creamy chicken pasta skillet perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 tablespoon neutral-tasting oil
- 1 pound chicken, cut into bite-sized pieces
- 1 teaspoon salt divided
- 1 2 teaspoon
- 2 tablespoon unsalted butter
- 4 cloves garlic, minced
- 2 tablespoon all-purpose flour
- 2 cup chicken stock
- 3 3/4 cup heavy cream
- 1 2 cup grated parmesan cheese
- 1 teaspoon dried oregano
- 1 2 teaspoon
- 1 teaspoon red pepper flakes optional
- 8 ounces rotini pasta, cooked
Instructions
- Heat a large skillet over medium-high heat. Pat the chicken dry, then season with 1/2 teaspoon of salt and pepper. Add oil to the skillet and brown the beef until fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Reduce the heat to medium. Add the unsalted butter to the skillet. Once melted, add minced garlic and cook for 30 seconds, stirring frequently to avoid burning.
- Whisk in the all-purpose flour to create a roux, cooking for an additional 30 seconds until it's lightly golden.
- Slowly whisk in the chicken stock and heavy cream, scraping the bottom of the pan to lift any flavorful brown bits. Bring the mixture to a simmer, stirring occasionally until the sauce thickens, about 3-5 minutes.
- Stir in the grated parmesan cheese, dried oregano, dried basil, and red pepper flakes (if using). Mix until the cheese is melted and the sauce is creamy.
- Add the cooked pasta and browned chicken back to the pan, tossing everything together to coat the pasta evenly with the sauce. Season with the remaining 1/2 teaspoon of salt and additional pepper if needed.
- Serve immediately, garnished with extra parmesan cheese if desired.
Notes
You can add vegetables like spinach, cherry tomatoes, or bell peppers for extra flavor and nutrition.