Creamy Garlic Parmesan Chicken Pasta
A comforting one-pan dinner featuring tender seared chicken, a silky garlic-Parmesan sauce, and spiral pasta, perfect for weeknight meals or special occasions.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts (about 1 pound total)
- 8 oz spiral pasta (rotini; penne or farfalle also work)
- 1 cup heavy cream substitute: half-and-half for a lighter sauce, but cook a little longer to thicken
- 1 cup grated Parmesan cheese use freshly grated for best melt and flavor
- 4 cloves garlic, minced
- 2 tablespoons olive oil or a neutral oil + a tablespoon butter for richness
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the spiral pasta according to package instructions until al dente. Drain and set aside.
- Season the chicken breasts on both sides with salt and pepper.
Cooking
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 5–7 minutes per side depending on thickness. Remove the chicken from the skillet and let it rest 5 minutes; then slice.
- In the same skillet, reduce heat to medium and add the minced garlic. Sauté 1–2 minutes until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir constantly and scrape any browned bits from the pan for flavor.
- Add the grated Parmesan a handful at a time, stirring until the cheese melts and the sauce is smooth.
- Add the sliced chicken and cooked pasta to the skillet. Toss gently to coat everything in the creamy sauce. Taste and adjust seasoning with salt and pepper.
Serving
- Serve warm, sprinkled with chopped parsley.
Notes
If using pre-grated Parmesan, the sauce may be slightly less smooth. Gluten-free pasta can be used; adjust cooking time according to the package.