The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week Recipe
This Ultimate Creamy Garlic Parmesan Chicken Pasta is a luscious, comforting dish featuring tender seared chicken cubes tossed with perfectly cooked twisted pasta in a rich, velvety garlic Parmesan cream sauce. Aromatic garlic, Italian seasoning, and red pepper flakes add depth and a subtle kick to this weeknight favorite that’s easy to prepare and irresistibly delicious.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Chicken
- 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
- Fine salt & black pepper, to taste
- ½ tsp Italian seasoning
- 1 Tbsp unsalted butter
Pasta
- 1 lb (450 g) twisted pasta (fusilli), or penne/rotini as alternatives
- ½ cup reserved pasta water (from cooking the pasta)
Sauce
- 3 Tbsp unsalted butter, divided
- 4–5 cloves fresh garlic, minced
- ¼ tsp red pepper flakes, optional
- ½ cup chicken broth
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ tsp Italian seasoning
- Fine salt & black pepper, to taste
Garnish
- 2 Tbsp fresh parsley, chopped
Instructions
- Boil pasta: Bring a large pot of salted water to a rolling boil. Add the twisted pasta and cook until al dente according to package directions. Reserve ½ cup of the pasta cooking water before draining the pasta well.
- Season & sear chicken: Pat the chicken cubes dry with paper towels. Season them evenly with salt, black pepper, and ½ teaspoon Italian seasoning. Heat 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Add the chicken cubes and sear for 3–4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate, keeping any juices in the skillet.
- Build garlic cream base: Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Stir in the minced garlic and optional red pepper flakes. Cook for 30 to 60 seconds until the garlic is fragrant but not browned.
- Deglaze & simmer: Pour in the chicken broth and use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the skillet. Stir in the heavy cream and the remaining ½ teaspoon of Italian seasoning. Let the sauce simmer gently for 2 to 3 minutes until it begins to thicken slightly.
- Melt Parmesan: Reduce the heat to low. Gradually sprinkle in the freshly grated Parmesan cheese, stirring continuously until the cheese melts completely and the sauce becomes velvety smooth.
- Combine: Return the seared chicken and any accumulated juices to the skillet with the sauce. Add the drained pasta and toss everything together until the pasta is evenly coated with the creamy sauce. If the sauce feels too thick, add reserved pasta water a little at a time until the sauce is glossy and clings nicely to the pasta.
- Finish & serve: Taste the pasta and adjust seasoning with additional salt and pepper as needed. Garnish generously with chopped fresh parsley before serving hot.
Notes
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Use freshly grated Parmesan cheese for best melting and flavor; pre-grated often contains anti-caking agents and doesn’t melt as smoothly.
- If you prefer a bit more heat, increase the red pepper flakes to ½ teaspoon.
- Cook pasta a minute less than package instructions if you want an al dente texture that holds better when tossed in sauce.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently with a splash of milk or chicken broth to loosen the sauce.
Keywords: creamy garlic parmesan chicken pasta, chicken pasta recipe, creamy pasta, garlic parmesan sauce, easy weeknight dinner
