Parmesan and Garlic White Sauce Chicken Pasta Recipe has a thick, rich, flavorful, and creamy sauce that the whole family will love. The chicken is seared in a pan and then the same pan is used to make the creamy white sauce. Then it all gets mixed with the cooked pasta. The result is a creamy chicken pasta that is great for any night of the week!
Cut the chicken into thin strips about 2 inches long. Season with ½ teaspoon salt, ½ teaspoon pepper.
Chop the parsley. Peel and mince or grate the garlic.
Into a medium mixing bowl, add the mayonnaise, parmesan cheese, and the milk. Stir to combine and then whisk in the cornstarch. Finally add the stock and most of the parsley (save some for garnish).
Bring a large pot of water up to a boil over high heat and add a tablespoon of salt. Cook the pasta for 5-7 minutes until al dente. If using fresh pasta, cook the pasta according to the package instructions. If the pasta is done cooking before you are ready to add it to the sauce, save a cup of the pasta water, then strain the pasta and set it aside. (PRO TIP: wait to add the pasta to the boiling water until you have flipped the chicken. This will time it so that your pasta is ready when you are.)
Preheat a large skillet or frying pan on high heat. Add the olive oil and then the chicken strips, separating them as much as possible into a single layer so that they all can get browned. Cook for 3-4 minutes and then flip the strips over to brown the other side. Reduce to medium heat and cook for another 4-5 minutes.
Once the chicken is cooked through (no longer pink in the center) turn down the heat to low heat and add the minced garlic to the pan. Then pour in the prepared sauce mixture. Continuously stir it in with the chicken as it will thicken pretty quick once it hits the hot pan.
At this point, you can mix the pasta into the pan or mix the chicken and sauce into the pot with the pasta (whichever option gives you more room to mix). Serve and enjoy!!