Ingredients
2 cups Ziti Pasta
2 Boneless Skinless Chicken Breasts, diced
1 tablespoon Olive Oil
3 tablespoons Flour
3 tablespoons Butter
1 tablespoon Minced Garlic
1 cup Heavy Whipping Cream
1 cup Whole Milk
1 cup Parmesan Cheese, shredded
1 cup Parmesan Garlic Sauce
¼ cup Yellow Onion, diced
1 teaspoon Italian Seasoning
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Seasoned Salt
Salt to taste
Black Pepper to taste
Steps
Boil the pasta according to the package instructions until al dente. Drain and set aside.
Heat olive oil in a skillet over medium-high heat. Add diced chicken and season with seasoned salt, onion powder, garlic powder, and Italian seasoning. Cook for 7–8 minutes, ensuring the chicken reaches an internal temperature of 165°F. Remove chicken and set aside.
Reduce heat to low and add butter along with diced onions to the skillet. Cook for 3–4 minutes, then add minced garlic and cook for an additional 30 seconds.
Stir in the flour to form a roux. Continue cooking while stirring continuously for 2–3 minutes. Gradually whisk in heavy whipping cream and whole milk until the sauce starts to thicken.
Mix in the parmesan garlic sauce. Season with salt and black pepper to taste.
Add the cooked pasta and reserved chicken to the skillet. Toss well to ensure everything is coated with the sauce. Serve immediately.
Tips
- For a thinner sauce, gradually add ¼ cups of whole milk until the desired consistency is reached.
- For an extra thick sauce, add more shredded parmesan cheese.
- Buffalo Wild Wings Parmesan Garlic Sauce is recommended for enhanced flavor.
Required Tools
- Skillet
- Wooden Spoon
- Whisk
- Pasta Strainer