Creamy Garlic Parmesan Chicken Pasta
A luxurious weeknight dinner featuring tender chicken and twisted pasta in a velvety garlic Parmesan sauce, perfect for busy families and date nights.
Ingredients
For the pasta
- 1 lb twisted pasta (fusilli) Penne or rotini can work as well
For the chicken
- 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
- 3 Tbsp unsalted butter, divided
- 1 tsp Italian seasoning, divided ½ tsp for chicken, ½ tsp for sauce
- Fine to taste salt and black pepper
For the sauce
- 4-5 cloves fresh garlic, minced
- 1.5 cups heavy cream Light cream or half-and-half can be used if reduced longer
- ½ cup chicken broth
- 1 cup freshly grated Parmesan cheese Fresh is best for melting
- ¼ tsp red pepper flakes Optional, for a touch of heat
- 2 Tbsp fresh parsley, chopped, for garnish
Instructions
Boil the pasta
- Bring a large pot of generously salted water to a rolling boil. Cook pasta until al dente according to package directions. Reserve ½ cup pasta water, then drain.
Season and sear the chicken
- Pat the chicken dry. Season with salt, pepper, and ½ tsp Italian seasoning.
- Heat a large skillet over medium-high and melt 1 Tbsp butter. Sear chicken in a single layer 3–4 minutes per side until golden and cooked through (internal temp 165°F / 74°C).
- Transfer chicken to a plate and keep any pan juices.
Build the garlic cream base
- Reduce heat to medium. Add the remaining 2 Tbsp butter to the skillet. Stir in minced garlic and red pepper flakes; cook 30–60 seconds until fragrant but not browned.
Deglaze and simmer
- Pour in chicken broth, scraping up browned bits with a wooden spoon. Stir in heavy cream and the remaining ½ tsp Italian seasoning. Simmer gently 2–3 minutes to slightly thicken.
Melt in Parmesan
- Lower heat to low. Gradually sprinkle in the Parmesan, whisking or stirring until the cheese melts and the sauce is silky. Avoid boiling once the cheese is added to prevent graininess.
Combine
- Return the chicken and any accumulated juices to the skillet. Add drained pasta and toss until evenly coated.
- If the sauce is too thick, add splashes of reserved pasta water until it becomes glossy and clings to the pasta.
Finish
- Taste and adjust salt and pepper. Garnish with chopped parsley and serve immediately.
Notes
This recipe is fast, crowd-pleasing, and fridge-friendly. Store in an airtight container for up to 3–4 days. For freezing, use a freezer-safe container for up to 1 month but expect a slight texture change upon thawing.