Creamy Garlic Parmesan Chicken Pasta
A comforting dish that combines tender chicken and pasta in a rich, velvety garlic Parmesan sauce, perfect for busy weeknights or impressing guests.
Ingredients
Main Ingredients
- 2 large boneless skinless chicken breasts, cut into 1-inch cubes
- 1 lb twisted pasta (fusilli, penne, or rotini)
- 3 tbsp unsalted butter, divided
- 4 cloves fresh garlic, minced (up to 5 cloves) Use fresh garlic for best flavor.
- 1.5 cups heavy cream Can substitute with plant-based cream for dairy-free option.
- 0.5 cup chicken broth (low-sodium recommended)
- 1 cup freshly grated Parmesan cheese Grated from a block, not pre-shredded.
- 1 tsp Italian seasoning, divided
- 0.25 tsp red pepper flakes (optional) Adjust for personal spice preference.
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped, for garnish Add more for extra flavor.
Instructions
Cooking the Pasta
- Bring a large pot of well-salted water to a rolling boil. Cook pasta according to package directions until al dente, usually 8 to 10 minutes. Reserve 1/2 cup pasta water before draining.
Cooking the Chicken
- While the pasta cooks, pat chicken cubes completely dry with paper towels. Season generously with salt, pepper, and half the Italian seasoning.
- Melt 1 tablespoon butter in a 12-inch skillet over medium-high heat. Add chicken in a single layer and sear for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove to a plate and set aside.
Making the Sauce
- Reduce heat to medium. Melt remaining 2 tablespoons butter in the same skillet. Add garlic and red pepper flakes if using. Stir constantly for 30 to 60 seconds until fragrant.
- Pour in chicken broth and scrape up all the browned bits from the bottom of the pan with a wooden spoon.
- Stir in heavy cream and remaining Italian seasoning. Bring to a gentle simmer and cook for 2 to 3 minutes until slightly thickened.
- Reduce heat to low. Gradually sprinkle in Parmesan cheese while stirring gently and constantly until the sauce is completely smooth and velvety.
Combining Everything
- Return chicken and any accumulated juices to the skillet. Add drained pasta and toss with tongs until everything is coated.
- If sauce is too thick, stir in reserved pasta water one tablespoon at a time until desired consistency is reached. Taste and adjust salt and pepper.
Serving
- Serve immediately garnished with fresh parsley.
Notes
For storing, keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to prevent drying out. This dish can be made vegetarian by omitting chicken and adding more vegetables such as bell peppers, zucchini, or mushrooms.