Description
This Ultimate Creamy Garlic Parmesan Chicken Pasta recipe delivers a rich and comforting meal perfect for any night of the week. Tender seared chicken cubes combine with al dente twisted pasta in a luscious garlic-parmesan cream sauce, enhanced by subtle Italian seasoning and a touch of heat from red pepper flakes. Ready in just 30 minutes, this easy-to-make one-pan dish is garnished with fresh parsley for a burst of color and freshness, making it a guaranteed crowd-pleaser.
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
- Fine salt & black pepper, to taste
- ½ tsp Italian seasoning
- 1 Tbsp unsalted butter (for searing)
Pasta
- 1 lb (450 g) twisted pasta (fusilli), or penne/rotini
- Reserved ½ cup pasta water
Sauce
- 2 Tbsp unsalted butter (for sauce)
- 4–5 cloves fresh garlic, minced
- ¼ tsp red pepper flakes (optional)
- ½ cup chicken broth
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ tsp Italian seasoning
Garnish
- 2 Tbsp fresh parsley, chopped
Instructions
- Boil pasta: Bring a large pot of salted water to a rolling boil. Cook the twisted pasta until al dente following package directions. Reserve ½ cup of the pasta water before draining the pasta.
- Season & sear chicken: Pat the chicken cubes dry with paper towels. Season with salt, black pepper, and ½ teaspoon Italian seasoning. In a large skillet over medium-high heat, melt 1 tablespoon butter. Add the chicken pieces and sear them for 3–4 minutes on each side until they develop a golden crust and are cooked through. Transfer the chicken to a plate and keep any pan juices in the skillet.
- Build garlic cream base: Reduce heat to medium and add the remaining 2 tablespoons of butter to the skillet. Stir in the minced garlic and optional red pepper flakes. Cook for 30 to 60 seconds until the garlic is fragrant but not browned.
- Deglaze & simmer: Pour in the chicken broth, scraping the skillet with a spoon to loosen any browned bits stuck to the bottom. Stir in the heavy cream and remaining ½ teaspoon Italian seasoning. Allow the mixture to simmer gently for 2–3 minutes, letting the sauce thicken slightly.
- Melt Parmesan: Lower the heat to low and gradually add the grated Parmesan cheese, stirring constantly until the cheese melts completely and the sauce becomes smooth and velvety.
- Combine: Return the cooked chicken along with its juices to the skillet. Add the drained pasta and toss everything together to coat evenly with the sauce. If the sauce appears too thick, add splashes of the reserved pasta water, stirring until the sauce is glossy and clings well to the pasta.
- Finish & serve: Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped fresh parsley and serve immediately while hot.
Notes
- If you prefer a lighter sauce, substitute half-and-half for heavy cream, but the sauce will be less rich.
- Use freshly grated Parmesan for best melting and flavor; pre-grated cheese may not melt as smoothly.
- Red pepper flakes add subtle heat – omit if you prefer a milder dish.
- Reserve pasta water is essential to adjust sauce consistency and help it cling to pasta.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
