Creamy Garlic Parmesan Chicken Pasta
This rich and creamy pasta dish features tender chicken, savory garlic, and a velvety Parmesan sauce, perfect for weeknight dinners or impressing guests.
Servings: 4 servings
Calories: 700kcal
Ingredients
Main ingredients
- 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
- 450 g (1 lb) twisted pasta (fusilli) or penne/rotini
- 3 Tbsp unsalted butter, divided
- 4–5 cloves fresh garlic, minced Use less or more based on your preference
- 1.5 cups heavy cream
- 0.5 cup chicken broth
- 1 cup grated Parmesan cheese Freshly grated is preferred
- 1 tsp Italian seasoning, divided
- 0.25 tsp red pepper flakes (optional) Add for heat if desired
- Fine salt & black pepper, to taste
- 2 Tbsp fresh parsley, chopped, for garnish
Instructions
Preparation
- Boil a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain the rest.
- Pat the chicken dry and season with salt, pepper, and ½ tsp of Italian seasoning.
Cooking
- In a large skillet over medium-high heat, melt 1 Tbsp of butter. Sear the chicken for 3–4 minutes on each side until golden brown and cooked through. Transfer the chicken to a plate, keeping the juices in the skillet.
- Reduce the heat to medium and add the remaining 2 Tbsp of butter to the skillet. Stir in the minced garlic and red pepper flakes, cooking for 30–60 seconds until fragrant.
- Pour the chicken broth into the skillet, scraping up any browned bits. Stir in the heavy cream and remaining ½ tsp of Italian seasoning. Let it simmer gently for about 2–3 minutes until it thickens slightly.
- Lower the heat to low and gradually sprinkle in the grated Parmesan, stirring constantly until melted and smooth.
- Return the cooked chicken (with juices) to the skillet. Add the drained pasta and toss until evenly coated with the sauce. If too thick, stir in reserved pasta water to reach desired consistency.
- Taste and adjust salt and pepper as needed. Garnish with chopped parsley and serve immediately.
Notes
Use fresh ingredients for best flavor. Can add spinach, broccoli, or substitute chicken with shrimp for variety. Can be made ahead and stored for up to 2 days.