Creamy Garlic Parmesan Chicken Pasta
A full-pound pasta dinner with seared breast pieces and a garlic cream coating. Measure the butter in two portions and finish the cooked chicken off the heat.
Ingredients
Main Ingredients
- 2 large boneless, skinless chicken breasts cut into 1-inch pieces
- 1 lb dry fusilli, rotini or penne
- 3 tbsp unsalted butter, divided 1 tablespoon for chicken; 2 tablespoons for sauce
- 4 cloves garlic minced
- 1.5 cups heavy cream
- 0.5 cup low-sodium chicken broth
- 1 cup Parmesan finely grated
- 1 tsp Italian seasoning, divided 1/2 teaspoon for chicken; 1/2 teaspoon for sauce
- 0.25 tsp red pepper flakes optional
- Salt and black pepper, to taste
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Cook the dry pasta in boiling salted water to package directions, stopping at al dente. Reserve 1/2 cup cooking water, then drain.
- Pat the 1-inch chicken pieces dry and season with salt, pepper and 1/2 teaspoon Italian seasoning. Set a roomy skillet over medium-high and melt the first tablespoon of butter. Sear in one layer for about 3–4 minutes per side, adjusting heat to avoid scorched butter, until several thick pieces register 165°F. Transfer to a plate. Divide the butter if batches are needed.
- Reduce to medium. Add the other 2 tablespoons butter, garlic and optional pepper flakes; stir 30–60 seconds. Add broth and loosen the browned bits. Stir in cream and the remaining 1/2 teaspoon Italian seasoning; gently simmer 2–3 minutes.
- Turn the heat to low or remove the skillet from the burner. Stir in Parmesan gradually until dissolved. Off the heat, add pasta and cooked chicken, tossing well. Thin with reserved water, one tablespoon at a time if needed, adjust seasoning and garnish with parsley.
Notes
- Put leftovers into the refrigerator promptly; use them within three to four days and heat to 165°F before eating.
- The timing assumes one skillet batch and pasta cooking at the same time. More chicken batches extend it.