Ultimate Creamy Garlic Parmesan Chicken Pasta
A rich and flavorful pasta dish featuring creamy garlic sauce and tender chicken, perfect for busy weeknights or special occasions.
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.
Notes
Use freshly grated Parmesan for the best flavor and creamy texture. Adjust the amount of garlic based on your preference. Feel free to add vegetables like spinach or cherry tomatoes for added color and nutrition. 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.