Description
Indulge in the Ultimate Creamy Garlic Parmesan Chicken Pasta – a luscious, comforting dish featuring tender seared chicken, perfectly cooked fusilli pasta, and a rich, velvety garlic parmesan cream sauce. Ready in just 30 minutes, this meal combines savory flavors with a hint of spice and fresh parsley garnish, making it your new weeknight favorite.
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
Pasta
- 1 lb (450 g) twisted pasta (fusilli), or penne/rotini
- ½ cup reserved pasta water
Sauce
- 3 Tbsp unsalted butter, divided
- 4–5 cloves fresh garlic, minced
- 1 ½ cups heavy cream
- ½ cup chicken broth
- 1 cup grated Parmesan cheese (freshly grated preferred)
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
Garnish
- 2 Tbsp fresh parsley, chopped
Instructions
- Boil pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta until al dente according to package directions. Reserve ½ cup of pasta water before draining the pasta.
- Season & sear chicken: Pat the chicken cubes dry using paper towels. Season with salt, black pepper, and ½ tsp Italian seasoning. Heat 1 Tbsp unsalted butter in a large skillet over medium-high heat. Sear the chicken pieces for 3–4 minutes on each side until they turn golden brown and are cooked through. Transfer the chicken to a plate and keep the juices in the skillet.
- Build garlic cream base: Reduce the heat to medium. Add the remaining 2 Tbsp butter to the skillet. Stir in the minced garlic and red pepper flakes (if using), cooking for 30 to 60 seconds until fragrant but not browned.
- Deglaze & simmer: Pour in the chicken broth while scraping the bottom of the skillet to release any browned bits. Add the heavy cream and the remaining ½ tsp Italian seasoning. Allow the mixture to simmer gently for 2 to 3 minutes to thicken slightly.
- Melt Parmesan: Lower the heat to low. Gradually sprinkle the grated Parmesan cheese into the sauce, stirring continuously until fully melted and the sauce is velvety smooth.
- Combine: Return the seared chicken and its juices to the skillet. Add the drained pasta and toss everything together until evenly coated in the creamy sauce. If the sauce is too thick, add small splashes of the reserved pasta water to loosen it until glossy and clinging perfectly to the pasta.
- Finish & serve: Taste the pasta and adjust seasoning with additional salt and pepper if needed. Garnish with freshly chopped parsley and serve immediately for best flavor and texture.
Notes
- Use freshly grated Parmesan cheese for the best flavor and smooth melting texture.
- Red pepper flakes add a subtle heat but can be omitted if sensitive to spice.
- Reserve pasta water is key for adjusting sauce consistency and helping it adhere to the pasta.
- Chicken pieces can be swapped for thighs if preferred, adjusting cooking times accordingly.
- For a lighter version, substitute heavy cream with half-and-half, but sauce may be less rich.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
