Creamy Garlic Parmesan Chicken Pasta Recipe
This Ultimate Creamy Garlic Parmesan Chicken Pasta features tender seared chicken breast cubes and al dente twisted pasta enveloped in a rich, velvety sauce made from garlic, heavy cream, chicken broth, and freshly grated Parmesan. Enhanced with Italian seasoning, a hint of red pepper flakes, and fresh parsley, this comforting one-pan skillet meal is perfect for a flavorful dinner that’s both indulgent and easy to prepare.
- Prep Time: 20 Minutes
- Cook Time: 35 Minutes
- Total Time: 55 Minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Chicken
- 2 large Boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp Olive oil (for searing chicken)
- 1/2 tsp Italian seasoning
- Salt and black pepper, to taste
Pasta
- 1 lb Twisted pasta (fusilli, penne, or rotini)
- 1-2 cups Reserved pasta water
Sauce
- 3 tbsp Unsalted butter
- 4-5 cloves Fresh garlic, minced
- 1 1/2 cups Heavy cream
- 1/2 cup Chicken broth
- 1 cup Freshly grated Parmesan cheese
- 1 tsp Italian seasoning, divided
- 1/4 tsp Red pepper flakes (optional)
- Salt and black pepper, to taste
Garnish
- 2 tbsp Fresh parsley, chopped
Instructions
- Prepare and Sear Chicken: Pat chicken cubes dry and season with 1/2 teaspoon Italian seasoning, salt, and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken pieces for 6-8 minutes, turning occasionally until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the skillet and set aside, keeping the skillet with the flavorful browned bits (fond) intact.
- Cook Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the twisted pasta and cook according to package instructions until al dente. Before draining, reserve 1 to 2 cups of the starchy pasta water. Drain the pasta and set it aside.
- Make the Sauce Base: Return the skillet with the chicken fond to medium heat. Melt the 3 tablespoons butter in the skillet, then add the minced garlic. Sauté garlic for 1 to 2 minutes until fragrant but not browned. Pour in 1/2 cup chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 to 3 minutes to reduce slightly.
- Create the Creamy Sauce: Reduce the heat to low and stir in 1 1/2 cups heavy cream. Bring the mixture to a gentle simmer. Gradually add the freshly grated Parmesan cheese, stirring constantly to melt the cheese fully and create a smooth sauce. Stir in the remaining 1/2 teaspoon Italian seasoning and the optional red pepper flakes. Taste and season with additional salt and pepper as needed.
- Combine and Serve: Add the cooked pasta and seared chicken back into the skillet with the sauce. Toss gently to evenly coat the pasta and chicken with the creamy sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until the desired consistency is achieved. Garnish with freshly chopped parsley and serve immediately while warm.
Notes
- For extra flavor, marinate chicken briefly with Italian seasoning before cooking.
- Use freshly grated Parmesan cheese to ensure smooth melting and rich flavor.
- If you prefer a spicier dish, increase the amount of red pepper flakes.
- Reserve pasta water is important for adjusting sauce consistency and helps the sauce cling to the pasta.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of cream or broth to loosen the sauce.
