Creamy Garlic Parmesan Chicken Pasta
A comforting dish featuring tender chicken, rich cream, and sharp Parmesan cheese with perfectly cooked twisted pasta, ideal for weeknight dinners or special occasions.
Ingredients
Main ingredients
- 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 lb twisted pasta (like fusilli, penne, or rotini)
Sauce ingredients
- 3 Tbsp unsalted butter
- 4–5 cloves fresh garlic, minced
- 1.5 cups heavy cream for a velvety sauce
- 0.5 cup chicken broth for deglazing and thinning
- 1 cup freshly grated Parmesan cheese freshly grated melts best
- 1 tsp Italian seasoning divided use
- 0.25 tsp red pepper flakes optional, for a little kick
- Salt and black pepper to taste
- 2 Tbsp fresh parsley, chopped for garnish
Instructions
Cook Pasta & Sear Chicken
- Boil pasta in generously salted water until al dente. Reserve 1/2 cup of the pasta water, then drain the rest.
- Pat chicken dry and season with salt, pepper, and half of the Italian seasoning.
- In a large skillet, melt 1 Tbsp butter over medium-high heat and sear the chicken pieces for 3–4 minutes on each side, or until golden and cooked through. Remove from the skillet and set aside on a plate.
Make Garlic-Parmesan Sauce
- Lower the heat to medium and add the remaining 2 Tbsp of butter to the skillet.
- Add the minced garlic and optional red pepper flakes, cooking for 30–60 seconds until fragrant.
- Pour in the chicken broth, scraping any browned bits from the skillet.
- Stir in the heavy cream and remaining Italian seasoning, simmering for 2–3 minutes until slightly thickened.
- Reduce the heat to low and gradually whisk in the Parmesan cheese until smooth.
Toss & Serve
- Return the chicken (and any collected juices) to the skillet along with the drained pasta.
- Gently toss to coat everything in the sauce, adding splashes of the reserved pasta water as needed for a silky finish.
- Taste and adjust salt and pepper before serving.
- Garnish with freshly chopped parsley and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of milk or chicken broth to restore creaminess.