Creamy Garlic Parmesan Chicken Pasta Recipe
Creamy Garlic Parmesan Chicken Pasta is a comforting and flavorful dish featuring tender seared chicken breast, perfectly cooked twisted pasta, and a luscious garlic Parmesan cream sauce. This easy-to-make recipe brings together classic Italian-inspired flavors with a rich and velvety sauce that coats every bite, perfect for a satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Main Ingredients
- 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 lb twisted pasta (fusilli) or penne/rotini
- 3 Tbsp unsalted butter, divided
- 4–5 cloves fresh garlic, minced
- 1.5 cups heavy cream
- 0.5 cup chicken broth
- 1 cup Parmesan cheese, freshly grated preferred
- 1 tsp Italian seasoning, divided
- 0.25 tsp red pepper flakes (optional)
- Fine salt and black pepper, to taste
- 2 Tbsp fresh parsley, chopped (for garnish)
Instructions
- Boil the Pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta according to the package directions until al dente. Before draining, reserve ½ cup of the pasta cooking water for later use.
- Season and Sear Chicken: Pat the chicken dry with paper towels. Season evenly with salt, black pepper, and ½ teaspoon of Italian seasoning. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and sear for 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate, keeping any juices in the pan.
- Build Garlic Cream Base: Lower the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Stir in the minced garlic and red pepper flakes, cooking for 30 to 60 seconds until fragrant, being careful not to burn the garlic.
- Deglaze and Simmer: Pour in the chicken broth while scraping the bottom of the skillet to release any browned bits. Stir in the heavy cream and the remaining ½ teaspoon of Italian seasoning. Let the mixture simmer gently for 2 to 3 minutes to thicken slightly.
- Melt Parmesan: Reduce the heat to low. Gradually sprinkle the Parmesan cheese into the sauce, stirring continuously until the cheese is fully melted and the sauce becomes smooth and velvety.
- Combine Everything: Return the cooked chicken and its juices to the skillet. Add the drained pasta and toss well to coat all ingredients with the creamy sauce. If the sauce is too thick, stir in small splashes of the reserved pasta water until the sauce reaches a glossy, silky consistency.
- Finish and Serve: Taste the dish and adjust salt and pepper as needed. Garnish with freshly chopped parsley and serve immediately while warm and creamy.
Notes
- Use freshly grated Parmesan cheese for the best flavor and smoothest melting.
- Reserve pasta water is the secret to adjusting sauce consistency and helps it cling better to the pasta.
- Red pepper flakes add a subtle heat but are optional; omit if you prefer milder flavors.
- Cook chicken fully but avoid overcooking to keep it juicy and tender.
- This dish can be made with gluten-free pasta to accommodate dietary restrictions.
Keywords: garlic parmesan chicken pasta, creamy chicken pasta, fusilli pasta recipe, easy chicken pasta dinner, Italian pasta recipe
