Creamy Garlic Chicken Pasta
Why Make This Recipe
This creamy garlic Parmesan chicken pasta is the perfect recipe to bring comfort to your dinner table. It’s rich, hearty, and bursting with flavor, making it a dish you’ll want to make every week. The combination of tender chicken, a creamy sauce, and twisted pasta creates a satisfying meal that is easy to prepare and delightful to eat. Plus, it’s great for both family gatherings and cozy nights in.
How to Make Ultimate Creamy Garlic Parmesan Chicken Pasta
Ingredients:
- Boneless, skinless chicken breast — 2 large, cut into 1-inch cubes
- Twisted pasta (fusilli) — 1 lb (450 g), or penne/rotini
- Unsalted butter — 3 Tbsp, divided
- Fresh garlic, minced — 4–5 cloves
- Heavy cream — 1 ½ cups
- Chicken broth — ½ cup
- Grated Parmesan cheese — 1 cup (freshly grated preferred)
- Italian seasoning — 1 tsp, divided
- Red pepper flakes — ¼ tsp, optional
- Fine salt & black pepper — to taste
- Fresh parsley, chopped — 2 Tbsp, for garnish
Directions:
- Boil Pasta: Start by bringing a large pot of salted water to a rolling boil. Cook the pasta until al dente according to package directions. Reserve ½ cup of pasta water; then drain the pasta.
- Season & Sear Chicken: Pat the chicken dry and season it with salt, pepper, and ½ teaspoon of Italian seasoning. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Sear the chicken for 3–4 minutes on each side until it is golden and cooked through. Transfer the chicken to a plate, keeping the juices in the skillet.
- Build Garlic Cream Base: Lower the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Stir in the garlic and red pepper flakes, cooking for 30–60 seconds until fragrant.
- Deglaze & Simmer: Pour in the chicken broth while scraping up the browned bits from the skillet. Stir in the heavy cream and remaining ½ teaspoon of Italian seasoning. Let it simmer gently for 2–3 minutes to thicken slightly.
- Melt Parmesan: Reduce the heat to low and gradually sprinkle in the Parmesan cheese, stirring until it fully melts and the sauce is velvety smooth.
- Combine: Return the chicken and its juices to the skillet. Add the drained pasta, tossing to coat everything evenly. If the sauce seems too thick, stir in a splash of the reserved pasta water until it reaches the desired consistency.
- Finish & Serve: Taste the dish and adjust with salt and pepper as needed. Garnish with chopped parsley and serve it immediately for best results.
How to Serve Ultimate Creamy Garlic Parmesan Chicken Pasta
This dish is best served hot. You can pair it with a fresh green salad or garlic bread for a complete meal. It looks beautiful garnished with fresh parsley, adding a pop of color and freshness.
How to Store Ultimate Creamy Garlic Parmesan Chicken Pasta
Store any leftover creamy garlic Parmesan chicken pasta in an airtight container in the refrigerator. It will stay fresh for about 3 days. Reheat in a skillet over low heat, adding a splash of chicken broth or cream to bring back its creamy texture.
Tips to Make Ultimate Creamy Garlic Parmesan Chicken Pasta
- Make sure to pat the chicken dry before seasoning to get a nice sear.
- Use freshly grated Parmesan cheese for the best flavor and texture in the sauce.
- Feel free to add vegetables like spinach, broccoli, or mushrooms for extra nutrition and flavor.
Variation
For a lighter version, consider using half-and-half instead of heavy cream. You can also substitute the chicken with shrimp or a mix of your favorite vegetables to suit your taste.
FAQs
1. Can I use a different type of pasta?
Yes, you can use any pasta you prefer such as penne, rotini, or even whole wheat pasta.
2. Is this recipe suitable for meal prep?
Absolutely! This pasta dish stores well and can be easily reheated for a quick meal during the week.
3. How can I make this dish spicier?
Add more red pepper flakes to the garlic cream base or incorporate some diced jalapeños for an extra kick!
Creamy Garlic Parmesan Chicken Pasta
Ingredients
Main Ingredients
- 2 large Boneless, skinless chicken breast, cut into 1-inch cubes
- 1 lb Twisted pasta (fusilli) or penne/rotini
- 3 Tbsp Unsalted butter, divided
- 4–5 cloves Fresh garlic, minced
- 1.5 cups Heavy cream
- 0.5 cup Chicken broth
- 1 cup Grated Parmesan cheese, freshly grated preferred
- 1 tsp Italian seasoning, divided
- 0.25 tsp Red pepper flakes, optional
- to taste Fine salt & black pepper
- 2 Tbsp Fresh parsley, chopped, for garnish
Instructions
Preparation
- Start by bringing a large pot of salted water to a rolling boil. Cook the pasta until al dente according to package directions. Reserve ½ cup of pasta water; then drain the pasta.
- Pat the chicken dry and season it with salt, pepper, and ½ teaspoon of Italian seasoning.
Searing Chicken
- In a large skillet over medium-high heat, melt 1 tablespoon of butter. Sear the chicken for 3–4 minutes on each side until it is golden and cooked through. Transfer the chicken to a plate, keeping the juices in the skillet.
Garlic Cream Base
- Lower the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Stir in the garlic and red pepper flakes, cooking for 30–60 seconds until fragrant.
- Pour in the chicken broth while scraping up the browned bits from the skillet. Stir in the heavy cream and remaining ½ teaspoon of Italian seasoning. Let it simmer gently for 2–3 minutes to thicken slightly.
Combine Ingredients
- Reduce the heat to low and gradually sprinkle in the Parmesan cheese, stirring until it fully melts and the sauce is velvety smooth.
- Return the chicken and its juices to the skillet. Add the drained pasta, tossing to coat everything evenly. If the sauce seems too thick, stir in a splash of reserved pasta water until it reaches the desired consistency.
Finish & Serve
- Taste the dish and adjust with salt and pepper as needed. Garnish with chopped parsley and serve immediately for best results.
