Creamy Garlic Parmesan Chicken Pasta
A quick and delicious pasta dish featuring tender chicken, creamy garlic sauce, and Parmesan cheese, ready in just 30 minutes.
Ingredients
Main Ingredients
- 2 large boneless, skinless chicken breasts, cut into 1-inch cubes You can substitute with shrimp, tofu, or sausage.
- 1 lb twisted pasta (fusilli, penne, or rotini) Gluten-free pasta can be used for gluten-sensitive diets.
- 3 Tbsp unsalted butter
- 4–5 cloves fresh garlic, minced
- 1.5 cups heavy cream Can be substituted with full-fat coconut milk for a dairy-free option.
- 0.5 cup chicken broth Vegetable broth works for plant-based diets.
- 1 cup freshly grated Parmesan cheese Using freshly grated cheese is recommended for flavor.
- 1 tsp Italian seasoning (divided use; half for chicken)
- 0.25 tsp red pepper flakes (optional) Use for a little kick.
- Salt and black pepper (to taste)
- 2 Tbsp fresh parsley, chopped (for garnish)
Instructions
Preparation
- Gather all your ingredients and tools, including a pot for boiling pasta, a large skillet for cooking chicken and sauce, and a cutting board and knife.
Cook the pasta
- Boil generously salted water in a large pot.
- Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining, then rinse and set aside the drained pasta.
Sear the chicken
- Pat the chicken dry with a paper towel and season with salt, pepper, and half of the Italian seasoning.
- Heat 1 Tbsp butter in a large skillet over medium-high heat, then add the chicken and cook for approximately 3–4 minutes per side until golden brown and cooked through. Remove the chicken and place it on a plate.
Make the garlic-Parmesan sauce
- Reduce the heat to medium and add the remaining 2 Tbsp of butter to the skillet.
- Once melted, add the minced garlic and optional red pepper flakes. Cook for 30–60 seconds until fragrant.
- Deglaze the skillet by pouring in the chicken broth, scraping up any browned bits.
Add cream and thicken
- Stir in the heavy cream and remaining Italian seasoning. Allow to simmer for 2–3 minutes to thicken slightly.
Incorporate the Parmesan
- Lower the heat and gradually whisk in the Parmesan cheese until melted and the sauce is smooth.
Combine chicken and pasta
- Return the chicken with its juices to the skillet, add the drained pasta, and toss gently until well combined.
- If the sauce seems too thick, splash in a bit of the reserved pasta water for a silky texture.
Final touches
- Taste and adjust with salt and black pepper as needed.
- Top with chopped parsley for freshness and serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 3–4 days or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of milk or broth if needed.