Description
How to make creamy garlic herb chicken mac with tender pasta, juicy chicken, and aromatic herbs that brings restaurant flavor to your kitchen.
Ingredients
Scale
Base Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 12 oz elbow macaroni or penne pasta
- 3 tbsp olive oil
- 4 tbsp butter
Flavor Builders
- 6 cloves garlic, minced
- 1 medium onion, diced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
Seasonings and Herbs
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
Finishing Touches
- 1 cup shredded Parmesan cheese
- 1/2 cup fresh parsley, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining. This starchy water helps bind the sauce later.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook 5-6 minutes until golden brown and cooked through. Remove chicken and set aside.
- Build Base: In the same skillet, melt butter over medium heat. Add diced onion and cook 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant but not browned.
- Make Roux: Sprinkle flour over the onion mixture and whisk constantly for 1-2 minutes. This creates a roux that will thicken our sauce and prevent any raw flour taste from developing.
- Create Sauce: Gradually whisk in chicken broth, then heavy cream. Add oregano, thyme, rosemary, and red pepper flakes. Simmer 3-4 minutes until sauce thickens and coats the back of a spoon.
- Combine Everything: Return chicken to skillet, then add cooked pasta and half the Parmesan. Toss everything together, adding pasta water as needed for perfect consistency. The sauce should coat every piece beautifully.
- Finish Dish: Remove from heat and stir in remaining Parmesan and fresh parsley. Taste and adjust seasoning with salt and pepper. Serve immediately while hot and creamy for the best experience.
Notes
- Don’t overcook the chicken or it becomes tough and dry.
- Reserve pasta water before draining; the starch helps bind the sauce perfectly.
- Remove from heat before adding cheese to prevent curdling and breaking.
- Store in refrigerator up to 3 days in airtight container.
- Reheat gently with extra liquid to restore creamy consistency.
- Fresh herbs can be substituted using 3 times the amount of dried herbs.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 48g
- Protein: 28g