Why Make This Recipe
If you’re looking for a delicious dinner that combines creamy, rich flavors with tender chicken and pasta, this dish will quickly become a favorite. The Ultimate Creamy Garlic Parmesan Chicken Pasta is easy to prepare and packed with flavor, making it perfect for weeknight meals or special occasions. This recipe is great for anyone who loves comfort food that doesn’t take hours to make.
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 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 remaining 2 Tbsp butter. Stir in garlic and red pepper flakes; cook 30–60 seconds until fragrant.
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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.
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Melt Parmesan. Reduce heat to low. Gradually sprinkle in Parmesan, stirring until fully melted and sauce is velvety smooth.
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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.
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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 creamy dish warm, garnished with fresh parsley. You can pair it with a simple green salad or garlic bread for a complete meal. Some might also enjoy adding extra grated Parmesan on top for added flavor.
How to Store The Ultimate Creamy Garlic Parmesan Chicken Pasta
If you have leftovers, store them in an airtight container in the refrigerator. This dish can be kept for up to 3 days. When reheating, you may want to add a splash of cream or pasta water to loosen the sauce.
Tips to Make The Ultimate Creamy Garlic Parmesan Chicken Pasta
- Use freshly grated Parmesan for the best flavor.
- Don’t skip the resting time for the chicken; this helps it stay juicy.
- Adjust the amount of garlic or red pepper flakes to suit your taste preferences.
Variation
You can add vegetables like spinach, broccoli, or bell peppers to the pasta for extra nutrition. If you prefer a lighter version, you can use half-and-half instead of heavy cream.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken. Just make sure to thaw it completely before cooking.
What if I don’t have chicken broth?
If you don’t have chicken broth, you can substitute it with vegetable broth or water.
Can I make this recipe ahead of time?
Yes, you can prepare the pasta and cream sauce ahead of time. Just combine them when you’re ready to serve for the best texture.
Ultimate 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 (about 450 g)
- 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
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.
Seasoning & 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).
Building Garlic Cream Base
- Lower heat to medium. Add remaining 2 Tbsp butter. Stir in garlic and red pepper flakes; cook for 30–60 seconds until fragrant.
Deglazing & Simmering
- Pour in chicken broth, scraping browned bits. Stir in heavy cream and remaining ½ tsp Italian seasoning. Simmer gently for 2–3 minutes to thicken slightly.
Melting Parmesan
- 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.
Finishing & Serving
- Taste and adjust salt/pepper. Garnish with chopped parsley and serve immediately.
