Creamy Garlic Parmesan Chicken Pasta
A delightful, creamy dish combining tender chicken, pasta, and a rich garlic Parmesan sauce, perfect for busy weeknights.
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.
Notes
Serve hot and fresh. Pair it with a simple side salad or garlic bread for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days.