Creamy Garlic Parmesan Chicken Pasta Recipe for Weeknights

• 1 chicken breast, sliced in half horizontally to make it thinner
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp Italian seasoning
• 2 tbsp flour
• 1 tbsp olive oil
• 1 tbsp butter
• ½ lb pasta, any shape
• 2 tbsp butter
• 1 tbsp minced garlic
• 3 tbsp flour
• ½ cup chicken broth
• ¾ cup chicken broth
• 1 ¼ cup half-and-half
• ¾ cup Parmesan cheese

• Season the chicken on both sides with salt, pepper, Italian seasoning and 1 tablespoon of flour.
• In a large skillet over medium-high heat, add the olive oil and 1 tablespoon butter. When the butter melts, add the chicken and cook 3–4 minutes per side, until cooked through.
• While the chicken cooks, bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside. When the chicken is done, transfer to a plate, let rest briefly, then cut into bite-sized pieces.
• In the same pan, add the remaining butter, minced garlic and 1 tablespoon flour. Whisk and cook until the flour no longer looks raw.
• Slowly whisk in ½ cup chicken broth and bring to a simmer. Then whisk in the remaining ¾ cup chicken broth and the half-and-half. Simmer and whisk until the sauce thickens and is smooth.
• Stir in the Parmesan until melted, then add the cooked pasta and chicken. Toss to coat and heat through. Serve immediately.

Nutrition