Creamy Garlic Parmesan Chicken Pasta
This creamy garlic Parmesan chicken pasta is a quick, comforting weeknight meal that combines rich flavors with tender chicken and perfectly cooked pasta.
Ingredients
Chicken and Pasta
- 2 large Boneless, skinless chicken breast, cut into 1-inch cubes
- 1 lb Twisted pasta (fusilli), or penne/rotini 450 g
Sauce Ingredients
- 3 Tbsp Unsalted butter, divided
- 4–5 cloves Fresh garlic, minced
- 1.5 cups Heavy cream
- 0.5 cups Chicken broth
- 1 cup Grated Parmesan cheese, freshly grated preferred
- 1 tsp Italian seasoning, divided
- 0.25 tsp Red pepper flakes, optional
- Fine salt & black pepper, to taste
- 2 Tbsp Fresh parsley, chopped, for garnish
Instructions
Preparation
- 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.
- Pat chicken dry. Season with salt, pepper, and ½ tsp Italian seasoning.
Searing Chicken
- 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 Sauce
- Lower heat to medium. Add remaining 2 Tbsp butter. Stir in garlic and red pepper flakes; cook 30–60 seconds until fragrant.
- 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.
- Reduce heat to low. Gradually sprinkle in Parmesan, stirring until fully melted and sauce is velvety smooth.
Combining
- 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.
Serving
- Taste and adjust salt/pepper. Garnish with chopped parsley and serve immediately on warmed plates.
Notes
Use freshly grated Parmesan for best melt and flavor. Do not boil the cream; keep heat low when adding cheese. Save some pasta water; its starch helps make a glossy sauce. Salt the pasta water well for better flavor in the whole dish. If you want a twist, swap fusilli for penne or rotini.
