Why Make This Recipe
Creamy Garlic Parmesan Chicken Pasta is a delightful dish that’s perfect for busy weeknights. Ready in just 30 minutes, it combines tender chicken, pasta, and a rich garlic Parmesan sauce that everyone will love. This recipe is simple to follow and uses ingredients you might already have at home, making it a convenient choice for a delicious meal.
How to Make Creamy Garlic Parmesan Chicken Pasta
Ingredients:
- 2 large boneless, skinless chicken breasts (cut into 1-inch cubes)
- 1 lb twisted pasta (fusilli) (or penne/rotini)
- 3 Tbsp unsalted butter
- 4–5 cloves fresh garlic, minced
- 1 1/2 cups heavy cream (for a velvety sauce)
- 1/2 cup chicken broth (for deglazing & thinning)
- 1 cup freshly grated Parmesan cheese (freshly grated melts best)
- 1 tsp Italian seasoning (divided use (half for chicken))
- 1/4 tsp red pepper flakes (optional, for a little kick)
- Salt and black pepper (to taste)
- 2 Tbsp fresh parsley, chopped (for garnish)
Directions:
- Cook Pasta & Sear Chicken: Boil pasta in a pot of generously salted water until al dente. Reserve 1/2 cup of pasta water, then drain the rest. While the pasta is cooking, pat the chicken dry. Season it with salt, pepper, and half of the Italian seasoning. In a large skillet, melt 1 tablespoon of butter over medium-high heat, and sear the chicken for 3–4 minutes on each side until it’s golden and fully cooked. Remove the chicken and set it on a plate.
- Make Garlic-Parmesan Sauce: Lower the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Populate the skillet with minced garlic and optional red pepper flakes, cooking for 30–60 seconds until it’s fragrant. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Next, stir in the heavy cream and the rest of the Italian seasoning, letting it simmer for 2–3 minutes to thicken slightly. Gradually whisk in the Parmesan cheese until the sauce is smooth.
- Toss & Serve: Return the cooked chicken, along with any juices, to the skillet. Add the drained pasta and toss everything together gently to coat. If the sauce is too thick, add splashes of the reserved pasta water to achieve a silky consistency. Taste and adjust the salt and pepper as needed. Finish by garnishing with chopped parsley and serve immediately.
How to Serve Creamy Garlic Parmesan Chicken Pasta
This pasta dish is best served hot and fresh. You can pair it with a simple side salad or garlic bread for a complete meal. Feel free to offer extra Parmesan cheese at the table for those who want to add even more flavor to their pasta.
How to Store Creamy Garlic Parmesan Chicken Pasta
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat in the microwave or in a skillet over low heat. You might want to add a splash of chicken broth or a bit more cream to rehydrate the sauce.
Tips to Make Creamy Garlic Parmesan Chicken Pasta
- Make sure to use freshly grated Parmesan cheese; it melts better than the pre-grated kind and provides a smoother sauce.
- Don’t overcook the pasta; it should be al dente to hold up well in the sauce.
- Feel free to customize the dish by adding vegetables like spinach, broccoli, or sun-dried tomatoes to the pasta for extra nutrition.
Variation
You can easily make this dish lighter by using grilled chicken or substituting half-and-half for the heavy cream. Adding different herbs, such as basil or thyme, can also give it a unique twist.
FAQs
1. Can I use another type of pasta?
Yes, you can use any pasta you have on hand, such as penne or rotini, but twisted pasta like fusilli holds the sauce beautifully.
2. Can I make this dish in advance?
While it’s best fresh, you can prepare it up to the point of combining the pasta and sauce in advance. Just store the sauce and pasta separately, then combine and reheat when you’re ready to serve.
3. Is this recipe good for meal prep?
Absolutely! It reheats well and can be made in larger batches, making it perfect for meal prep for lunches or dinners during the week.
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Creamy Garlic Parmesan Chicken Pasta
Ingredients
Main Ingredients
- 2 large boneless, skinless chicken breasts (cut into 1-inch cubes)
- 1 lb twisted pasta (fusilli) (or penne/rotini)
- 3 Tbsp unsalted butter
- 4–5 cloves fresh garlic, minced
- 1 1/2 cups heavy cream for a velvety sauce
- 1/2 cup chicken broth for deglazing & thinning
- 1 cup freshly grated Parmesan cheese freshly grated melts best
- 1 tsp Italian seasoning divided use (half for chicken)
- 1/4 tsp red pepper flakes optional, for a little kick
- Salt and black pepper to taste
- 2 Tbsp fresh parsley, chopped for garnish
Instructions
Cook Pasta & Sear Chicken
- Boil pasta in a pot of generously salted water until al dente. Reserve 1/2 cup of pasta water, then drain the rest.
- While the pasta is cooking, pat the chicken dry. Season it with salt, pepper, and half of the Italian seasoning.
- In a large skillet, melt 1 tablespoon of butter over medium-high heat, and sear the chicken for 3–4 minutes on each side until it’s golden and fully cooked.
- Remove the chicken and set it on a plate.
Make Garlic-Parmesan Sauce
- Lower the heat to medium and add the remaining 2 tablespoons of butter to the skillet.
- Populate the skillet with minced garlic and optional red pepper flakes, cooking for 30–60 seconds until it’s fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
- Next, stir in the heavy cream and the rest of the Italian seasoning, letting it simmer for 2–3 minutes to thicken slightly.
- Gradually whisk in the Parmesan cheese until the sauce is smooth.
Toss & Serve
- Return the cooked chicken, along with any juices, to the skillet.
- Add the drained pasta and toss everything together gently to coat.
- If the sauce is too thick, add splashes of the reserved pasta water to achieve a silky consistency.
- Taste and adjust the salt and pepper as needed.
- Finish by garnishing with chopped parsley and serve immediately.
