Description
This Ultimate Creamy Garlic Parmesan Chicken Pasta is a delicious and comforting one-pan dish that combines tender seared chicken, al dente pasta, and a rich, velvety garlic Parmesan cream sauce. Perfect for a weeknight dinner, it’s packed with flavor and easy to prepare in just 30 minutes.
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
Pasta
- 1 lb (450 g) twisted pasta (fusilli), or penne/rotini
Sauce
- 3 Tbsp unsalted butter, divided
- 4-5 cloves fresh garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese (freshly grated preferred)
- 1 tsp Italian seasoning, divided
- 1/4 tsp red pepper flakes (optional)
- Fine salt & black pepper, to taste
Garnish
- 2 Tbsp fresh parsley, chopped
Instructions
- Boil pasta. Bring a large pot of salted water to a rolling boil. Cook pasta until al dente according to package directions. Reserve ½ cup of pasta cooking water, then drain the pasta.
- Season & sear chicken. Pat the chicken cubes dry and season with salt, pepper, and ½ teaspoon of Italian seasoning. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Sear the chicken for 3 to 4 minutes per side until golden brown and cooked through. Transfer the chicken to a plate, keeping the skillet juices.
- Build garlic cream base. Lower the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Stir in minced garlic and red pepper flakes, cooking for 30 to 60 seconds until fragrant without browning the garlic.
- Deglaze & simmer. Pour in chicken broth while scraping up browned bits from the skillet bottom. Stir in heavy cream and the remaining ½ teaspoon of Italian seasoning. Let the sauce simmer gently for 2 to 3 minutes to thicken slightly.
- Melt Parmesan. Reduce heat to low and gradually add the grated Parmesan cheese, stirring continuously until the cheese is fully melted and the sauce is smooth and velvety.
- Combine. Return the cooked chicken along with its juices to the skillet. Add the drained pasta and toss everything together until the pasta is evenly coated in the sauce. If the sauce is too thick, stir in reserved pasta water in small increments until the sauce is glossy and clings well to the pasta.
- Finish & serve. Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley and serve immediately for a warm, comforting meal.
Notes
- Parmesan matters: Freshly grated Parmesan melts smoother and gives the best texture compared to pre-shredded.
- Lighter swap: Use half-and-half or evaporated milk instead of heavy cream, thickening with 1–2 teaspoons cornstarch slurry if needed.
- Add-ins: Fresh spinach, peas, sun-dried tomatoes, or sautéed mushrooms can be folded in for extra flavor and nutrition.
- Pasta shape: Short pasta shapes like fusilli, rotini, or penne hold the creamy sauce best.
- Make-ahead: Cook pasta 1–2 minutes shy of al dente, cool separately, and reheat with extra cream or broth to loosen the sauce.
- Storage: Store leftovers airtight in the refrigerator for 3–4 days. Reheat gently over low heat with a splash of broth or milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Pasta
- Method: Stovetop
- Cuisine: American, Italian-American
