We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This recipe combines tender chunks of chicken with orecchiette pasta, all coated in a creamy garlic parmesan sauce. The chicken is seasoned with paprika and garlic powder, then seared to perfection for a golden crust. The sauce is rich and velvety, made with heavy cream and freshly grated parmesan, and infused with the aroma of minced garlic. The pasta is cooked al dente and tossed in the sauce until it clings beautifully, creating a dish...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Want to keep this recipe for later? We can email it to you!
Bring a pot of heavily salted water to a boil. Cook orecchiette to al dente. Reserve 1 cup pasta water, then drain.
Season chicken with salt, pepper, paprika, and garlic powder.
Heat oil in a large pan over medium-high. Add chicken and sear until browned and cooked through, flipping once. Remove and set aside.
Lower heat to medium. Add butter and garlic. Cook for 30–45 seconds until fragrant.
Add heavy cream. Simmer for 2–3 minutes until slightly thickened.
Stir in parmesan gradually until melted and smooth. Add a small splash of pasta water to loosen.
Add cooked pasta and toss to coat. Add more pasta water as needed and let it cook for 1–2 minutes until the sauce clings.
Return chicken to the pan and toss together.
Serve immediately. Optional: finish with extra parmesan or red pepper flakes.
Want to keep this recipe for later? We can email it to you!
Use thighs for juicier chicken or breasts for a leaner option.
Reserve pasta water to adjust the sauce consistency.
Gradually add parmesan to avoid clumping in the sauce.
Finish with red pepper flakes for a subtle kick of heat.
Can I use a different type of pasta?
Yes, you can substitute orecchiette with other short pasta like penne or fusilli.
How do I know the chicken is cooked through?
The chicken should be golden brown on the outside and reach an internal temperature of 165°F.
Can I make this dish ahead of time?
It's best served fresh, but you can store leftovers in the fridge for up to 2 days and reheat gently.
What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
How do I prevent the sauce from becoming too thick?
Add reserved pasta water gradually to loosen the sauce to your desired consistency.
