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Creamy Garlic Parmesan Chicken Pasta

A rich and creamy pasta dish that combines tender chicken, garlic, and Parmesan for a delightful one-pan meal the whole family will love.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta
  • 1 lb Twisted pasta (fusilli) or penne/rotini
Chicken
  • 2 large Boneless, skinless chicken breast, cut into 1-inch cubes
Sauce
  • 1.5 cups Heavy cream
  • 0.5 cups Chicken broth
  • 1 cups Grated Parmesan cheese, freshly grated preferred
  • 4-5 cloves Fresh garlic, minced
  • 3 Tbsp Unsalted butter, divided
  • 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
 

Boil Pasta
  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.
Season & Sear Chicken
  1. Pat chicken dry. Season with salt, pepper, and ½ tsp Italian seasoning.
  2. In a large skillet over medium-high heat, melt 1 Tbsp butter. Sear chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate (keep juices).
Build Garlic Cream Base
  1. Lower heat to medium. Add remaining 2 Tbsp butter. Stir in garlic and red pepper flakes; cook 30–60 seconds until fragrant.
Deglaze & Simmer
  1. Pour in chicken broth, scraping browned bits. Stir in heavy cream and remaining ½ tsp Italian seasoning. Simmer gently for 2–3 minutes to thicken slightly.
Melt Parmesan
  1. Reduce heat to low. Gradually sprinkle in Parmesan, stirring until fully melted and sauce is velvety smooth.
Combine & Finish
  1. Return chicken (and juices) to the skillet. Add drained pasta. Toss until evenly coated.
  2. If sauce is thick, stir in splashes of reserved pasta water until glossy and clinging to the pasta.
  3. Taste and adjust salt/pepper. Garnish with chopped parsley and serve immediately.

Notes

For variations, swap chicken for shrimp or grilled veggies. To make it vegan, use cashew cream and dairy-free cheese. Store in the fridge for up to 3-4 days or freeze for about 2 months.