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Creamy Garlic Parmesan Chicken Pasta

A quick and easy creamy chicken pasta dish that is perfect for busy weeknights or cozy dinner gatherings, bursting with garlic and Parmesan flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 540
Ingredients Method Notes

Ingredients
  

For the pasta
  • 1 lb twisted pasta (fusilli or penne/rotini)
For the chicken
  • 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
For the creamy sauce
  • 3 Tbsp unsalted butter, divided
  • 4–5 cloves fresh garlic, minced
  • 1.5 cups heavy cream
  • 0.5 cup chicken broth
  • 1 cup grated Parmesan cheese (freshly grated preferred)
  • 1 tsp Italian seasoning, divided
  • 0.25 tsp red pepper flakes (optional)
  • Fine salt & black pepper, to taste
  • 2 Tbsp fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil. Cook pasta until al dente per package directions. Reserve ½ cup pasta water; drain.
  2. Pat chicken dry. Season with salt, pepper, and ½ tsp Italian seasoning. In a large skillet over medium-high heat, melt 1 Tbsp butter and sear chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate (keep those tasty juices!).
Building the Sauce
  1. Lower heat to medium. Add the remaining 2 Tbsp butter. Stir in garlic and red pepper flakes; cook for 30–60 seconds until fragrant.
  2. Pour in chicken broth, scraping browned bits from the skillet. Stir in heavy cream and remaining ½ tsp Italian seasoning. Simmer gently for 2–3 minutes to thicken slightly.
  3. Reduce heat to low. Gradually sprinkle in Parmesan, stirring until fully melted and the sauce is velvety smooth.
Combining
  1. Return chicken (and juices) to the skillet. Add drained pasta. Toss until evenly coated. If the sauce is thick, stir in splashes of reserved pasta water until glossy and clinging to the pasta.
  2. Taste and adjust salt and pepper. Garnish with chopped parsley and serve immediately.

Notes

For best flavor, use fresh ingredients and adjust the heat level with red pepper flakes to personal preference. Leftovers keep well for 3-4 days in the fridge or can be frozen for up to 3 months.