Why Make This Recipe
This Ultimate Creamy Garlic Parmesan Chicken Pasta is a dish that you’ll find yourself craving week after week. It’s rich, flavorful, and incredibly easy to make, making it perfect for busy weeknights or special occasions. The combination of creamy sauce, savory garlic, and tender chicken makes it a hit with the whole family. Plus, it’s quick to prepare, so you won’t spend hours in the kitchen.
How to Make The 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
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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.
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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 for 3–4 minutes per side until golden and cooked through. Transfer to a plate (keep juices).
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Build garlic cream base. Lower heat to medium. Add the remaining 2 Tbsp butter. Stir in garlic and red pepper flakes; cook for 30–60 seconds until fragrant.
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Deglaze & simmer. Pour in chicken broth, scraping up browned bits. Stir in heavy cream and the remaining ½ tsp Italian seasoning. Simmer gently for 2–3 minutes to thicken slightly.
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Melt Parmesan. Reduce heat to low. Gradually sprinkle in Parmesan, stirring until fully melted and the sauce is velvety smooth.
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Combine. Return chicken (and juices) to the skillet. Add drained pasta. Toss until evenly coated. If the sauce is thick, stir in splashes of reserved pasta water until glossy and clinging to the pasta.
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Finish & serve. Taste and adjust salt/pepper. Garnish with chopped parsley and serve immediately.
How to Serve The Ultimate Creamy Garlic Parmesan Chicken Pasta
Serve this dish warm, garnished with freshly chopped parsley for a pop of color. It pairs wonderfully with a simple side salad or garlic bread to soak up the delicious sauce.
How to Store The Ultimate Creamy Garlic Parmesan Chicken Pasta
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of chicken broth or water to loosen the sauce if needed.
Tips to Make The Ultimate Creamy Garlic Parmesan Chicken Pasta
- Use freshly grated Parmesan for the best flavor and creamy texture.
- Adjust the amount of garlic based on your preference — more garlic will give it a bolder flavor.
- Feel free to add vegetables like spinach or cherry tomatoes for added color and nutrition.
Variation
You can easily customize this dish. For a lighter version, substitute half-and-half for the heavy cream, or try adding cooked vegetables such as broccoli or bell peppers for extra nutrition.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can be used instead of breasts for a richer flavor and more tenderness.
Can I make this recipe gluten-free?
Absolutely! Just use gluten-free pasta in place of regular pasta.
How can I make the sauce spicier?
Add more red pepper flakes or a dash of hot sauce for an extra kick!
Ultimate Creamy Garlic Parmesan Chicken Pasta
Ingredients
Main Ingredients
- 2 large Boneless, skinless chicken breast, cut into 1-inch cubes
- 1 lb (450 g) 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
- Fine salt & black pepper, to taste
- 2 Tbsp Fresh parsley, chopped (for garnish)
Instructions
Cooking 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.
Searing 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 for 3–4 minutes per side until golden and cooked through. Transfer to a plate (keep juices).
Making Garlic Cream Base
- Lower heat to medium. Add the remaining 2 Tbsp butter. Stir in garlic and red pepper flakes; cook for 30–60 seconds until fragrant.
Deglazing and Simmering
- Pour in chicken broth, scraping up browned bits. Stir in heavy cream and the remaining ½ tsp Italian seasoning. Simmer gently for 2–3 minutes to thicken slightly.
Creating Sauce
- Reduce heat to low. Gradually sprinkle in Parmesan, stirring until fully melted and the sauce is velvety smooth.
Combining Ingredients
- Return chicken (and juices) to the skillet. Add drained pasta. Toss until evenly coated. If the 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.
