Creamy Garlic Parmesan Chicken Pasta
Indulge in this creamy and garlicky pasta dish with tender chicken and a rich Parmesan sauce, perfect for family dinners or gatherings.
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
- Boil pasta. Bring a large pot of salted water to a rolling boil. Cook pasta until al dente per package directions. Reserve ½ cup pasta water; drain.
- Season & sear chicken. Pat chicken dry. Season with salt, pepper, and ½ tsp Italian seasoning. In a large skillet over medium-high heat, melt 1 Tbsp butter. Sear chicken 3–4 minutes per side until golden and cooked through. Transfer to a plate (keep juices).
Making the Sauce
- Build garlic cream base. Lower heat to medium. Add remaining 2 Tbsp butter. Stir in garlic and red pepper flakes; cook 30–60 seconds until fragrant.
- Deglaze & simmer. Pour in chicken broth, scraping browned bits. Stir in heavy cream and remaining ½ tsp Italian seasoning. Simmer gently 2–3 minutes to thicken slightly.
- Melt Parmesan. Reduce heat to low. Gradually sprinkle in Parmesan, stirring until fully melted and sauce is velvety smooth.
Combining & Serving
- Combine. Return chicken (and juices) to the skillet. Add drained pasta. Toss until evenly coated. If sauce is thick, stir in splashes of reserved pasta water until glossy and clinging to the pasta.
- Finish & serve. Taste and adjust salt/pepper. Garnish with chopped parsley and serve immediately.
Notes
This dish can be served with a crisp green salad and garlicky bread for a complete meal. Always use freshly grated Parmesan for the best flavor.