Description
This Ultimate Creamy Garlic Parmesan Chicken Pasta is a rich and comforting one-pan meal featuring tender chicken breast cubes, al dente twisted pasta, and a luscious garlic Parmesan cream sauce. Perfectly seasoned and finished with fresh parsley, this dish promises a flavorful and satisfying dinner you’ll want to make every week.
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
- Fine salt, to taste
- 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 (from cooking pasta)
Sauce
- 2 Tbsp unsalted butter
- 4–5 cloves fresh garlic, minced
- ¼ tsp red pepper flakes (optional)
- ½ cup chicken broth
- 1 ½ cups heavy cream
- ½ tsp Italian seasoning
- 1 cup grated Parmesan cheese (freshly grated preferred)
Garnish
- 2 Tbsp fresh parsley, chopped
Instructions
- Boil Pasta: Bring a large pot of salted water to a rolling boil. Add the twisted pasta and cook until al dente according to package directions. Reserve ½ cup of the pasta water before draining the pasta thoroughly.
- Season & Sear Chicken: Pat the chicken cubes dry with paper towels. Season them evenly with salt, pepper, and ½ teaspoon of Italian seasoning. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the chicken cubes and sear them for 3–4 minutes per side until golden brown and cooked through. Remove the chicken to a plate and keep the pan juices in the skillet.
- 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 optional red pepper flakes, cooking for 30–60 seconds until fragrant but not browned.
- Deglaze & Simmer: Pour in the chicken broth while scraping the bottom of the skillet to loosen any browned bits. Stir in the heavy cream and the remaining ½ teaspoon of Italian seasoning. Allow the sauce to simmer gently for 2–3 minutes to thicken slightly.
- Melt Parmesan: Reduce the heat to low. Gradually sprinkle in the grated Parmesan cheese while stirring continuously until the cheese is fully melted and the sauce is smooth and velvety.
- Combine: Return the seared chicken pieces and their juices to the skillet. Add the drained pasta and toss well to coat everything evenly with the creamy sauce. If the sauce is too thick, stir in small splashes of the reserved pasta water until the sauce is glossy and clings well to the pasta.
- Finish & Serve: Taste the pasta and adjust seasoning by adding more salt and pepper if needed. Garnish with chopped fresh parsley and serve immediately for best flavor and texture.
Notes
- Use freshly grated Parmesan for the best flavor and smooth melting.
- Reserve pasta water to adjust sauce consistency easily.
- Red pepper flakes add a mild heat but can be omitted for a milder dish.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Make sure not to overcook the chicken cubes to keep them juicy and tender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
