What pasta works best for caramelized onion chicken pasta?

Rigatoni, penne, and fusilli are great choices because their shapes help catch the creamy sauce and pieces of onion. You can also use your favorite pasta. Just cook it until al dente before mixing everything together.

Can I use red onions instead of yellow onions?

Yes, but yellow onions are recommended for this recipe because they develop a mild, sweet flavor as they cook. Red onions will give the dish a slightly different flavor and color.

Can I make caramelized onion chicken pasta without heavy cream?

You can make a lighter version using some broth and reserved pasta water, but the sauce will be less creamy. Heavy cream is part of this recipe's original proportions, and the cream-free variation has not been tested for this version.

Caramelized Onion Chicken Pasta with Roasted Garlic

Description

This caramelized onion chicken pasta brings together oven-roasted onions, soft roasted garlic, tender shredded chicken, and a creamy Parmesan sauce for a comforting family dinner.

Ingredients

Scale

1½ large yellow onions, thinly sliced
1 head garlic, halved crosswise
2 medium boneless, skinless chicken breasts
2 tablespoons plus 2 teaspoons olive oil, divided
Salt and freshly ground black pepper, to taste
1 teaspoon dried Italian seasoning
1 teaspoon paprika
¼ teaspoon red pepper flakes, optional
1 lb (16 oz) dry pasta
½ cup heavy cream
½ cup freshly grated Parmesan cheese, plus more for serving
½–1 cup reserved pasta cooking water, as needed
Fresh parsley, chopped, for serving

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Instructions

Roast the onions and garlic. Preheat the oven to 400°F. Toss the sliced onions in a large baking dish with 1 tablespoon plus 1 teaspoon olive oil, salt, and pepper. Add the garlic halves, drizzle with 1 teaspoon olive oil, and roast for 25 minutes, stirring halfway through.
Add the chicken. Rub the chicken breasts with the remaining 1 tablespoon olive oil, Italian seasoning, paprika, optional red pepper flakes, salt, and pepper. Place them among the onions and spoon a little oil over the garlic. Roast for another 20–25 minutes, until the chicken reaches 165°F. Remove the chicken and continue roasting the onions and garlic for 5–10 minutes if needed.
Cook the pasta. While the chicken roasts, cook the pasta in salted water until al dente. Reserve 1 cup of pasta water before draining.
Shred the chicken. Let the chicken rest for 5 minutes, then shred it with two forks.
Make the sauce. Squeeze the soft roasted garlic into the baking dish and mash it into the onions. Stir in the heavy cream, ¼ cup reserved pasta water, and Parmesan until combined.
Combine and serve. Add the drained pasta and shredded chicken directly to the baking dish with the onion sauce, then toss well. Add more reserved pasta water as needed. Season to taste and finish with fresh parsley and extra Parmesan. Serve on individual plates.

Notes

Onions: For deeper golden onions, continue roasting them after removing the cooked chicken.
Garlic: The roasted cloves should be soft enough to mash. Cover loosely with foil if they begin to brown too quickly.
Pasta water: Add a little at a time until the creamy Parmesan sauce coats the pasta.
Chicken: Use a meat thermometer to check that the thickest part reaches 165°F before shredding.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dinner
Method: Baking