Creamy Garlic Parmesan Chicken Pasta (Recipe for Printing)
Creamy garlic Parmesan chicken with pasta in a velvety sauce for the perfect comforting dinner.
# What You Need:
→ Poultry
01 -
2 large boneless, skinless chicken breasts, cut into 1-inch cubes
→ Pasta
02 -
1 pound twisted pasta such as fusilli, penne, or rotini
→ Dairy
03 -
3 tablespoons unsalted butter
04 -
1 1/2 cups heavy cream
05 -
1 cup freshly grated Parmesan cheese
→ Aromatics
06 -
4 to 5 cloves fresh garlic, minced
→ Liquids
07 -
1/2 cup chicken broth
→ Seasonings
08 -
1 teaspoon Italian seasoning, divided use
09 -
1/4 teaspoon red pepper flakes (optional)
10 -
Salt and black pepper, to taste
→ Fresh Herbs
11 -
2 tablespoons fresh parsley, chopped
# How to Make It:
01 -
Bring a large pot of generously salted water to a boil and cook pasta until al dente. Reserve 1/2 cup of the cooking water, then drain. Pat chicken dry, season with salt, pepper, and half of the Italian seasoning. Melt 1 tablespoon of butter in a large skillet over medium-high heat, then sear chicken for 3 to 4 minutes per side until golden and cooked through. Remove chicken from skillet and set aside.
02 -
Reduce skillet heat to medium and melt the remaining 2 tablespoons butter. Add minced garlic and optional red pepper flakes; cook for 30 to 60 seconds until aromatic. Deglaze with chicken broth, scraping up any browned bits. Stir in heavy cream and remaining Italian seasoning; simmer for 2 to 3 minutes until sauce thickens slightly. Lower the heat and gradually whisk in Parmesan until smooth.
03 -
Return chicken and any accumulated juices to the skillet, then add the drained pasta. Gently toss to coat in sauce, adding reserved pasta water as needed for a silky consistency. Taste and adjust seasoning with salt and black pepper. Finish with chopped parsley before serving.
# Extra Tips:
01 -
For ultra-creamy sauce, use freshly grated Parmesan and avoid pre-shredded varieties, which may not melt smoothly.