Why Make This Recipe
If you’re looking for a dish that’s creamy, flavorful, and satisfying, this creamy garlic Parmesan chicken pasta is a must-try. It’s quick to make, using simple ingredients you might already have at home. This recipe is perfect for a busy weeknight dinner or even a special occasion. Once you taste the rich, garlicky sauce with tender chicken and pasta, you’ll want to make it every week!
How to Make The Ultimate Creamy Garlic Parmesan Chicken Pasta
Ingredients:
- Boneless, skinless chicken breast — 2 large, cut into 1-inch cubes
- Twisted pasta (fusilli) — 1 lb (450 g), or penne/rotini
- Unsalted butter — 3 Tbsp, divided
- Fresh garlic, minced — 4–5 cloves
- Heavy cream — 1 ½ cups
- Chicken broth — ½ cup
- Grated Parmesan cheese — 1 cup (freshly grated preferred)
- Italian seasoning — 1 tsp, divided
- Red pepper flakes — ¼ tsp, optional
- Fine salt & black pepper — to taste
- Fresh parsley, chopped — 2 Tbsp, for garnish
Directions:
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Boil pasta. 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.
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Season & sear chicken. Pat chicken dry. Season with salt, pepper, and ½ tsp Italian seasoning. 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).
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Build garlic cream base. Lower heat to medium. Add remaining 2 Tbsp butter. Stir in garlic and red pepper flakes; cook for 30–60 seconds until fragrant.
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Deglaze & simmer. 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.
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Melt Parmesan. Reduce heat to low. Gradually sprinkle in Parmesan, stirring until fully melted and sauce is velvety smooth.
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Combine. Return chicken (and juices) to the skillet. Add drained pasta. Toss until evenly coated. If sauce is thick, stir in splashes of reserved pasta water until glossy and clinging to the pasta.
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Finish & serve. Taste and adjust salt/pepper. Garnish with chopped parsley and serve immediately.
How to Serve The Ultimate Creamy Garlic Parmesan Chicken Pasta
This creamy garlic Parmesan chicken pasta is best served warm right after preparing it. Pair it with a simple green salad or garlic bread for a complete meal. You can also add extra veggies like spinach or sun-dried tomatoes for added flavor and nutrition.
How to Store The Ultimate Creamy Garlic Parmesan Chicken Pasta
If you have leftovers, store them in an airtight container in the refrigerator. It will keep well for 3-4 days. When you’re ready to enjoy it again, reheat gently on the stove over low heat, adding a splash of water or broth to loosen the sauce if needed.
Tips to Make The Ultimate Creamy Garlic Parmesan Chicken Pasta
- Use freshly grated Parmesan cheese for the best texture and flavor.
- If you prefer a little heat, add more red pepper flakes according to your taste.
- To make it even creamier, include a splash of milk or extra cream if the sauce is too thick.
Variation
You can switch up the protein by using shrimp or sausage instead of chicken. For a vegetarian option, sauté mushrooms or zucchini in place of the chicken for a delicious, meat-free version!
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the chicken and sauce ahead of time and store them separately. Cook the pasta fresh for the best texture.
2. What can I use if I don’t have heavy cream?
You can substitute heavy cream with half-and-half, but keep in mind the sauce may be less rich.
3. Is there a gluten-free option for this recipe?
Yes, use gluten-free pasta to make this dish gluten-free while keeping all the creamy flavors intact.
Creamy Garlic Parmesan Chicken Pasta
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and satisfying creamy garlic Parmesan chicken pasta that’s perfect for busy weeknight dinners.
Ingredients
- 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 lb (450 g) twisted pasta (fusilli) or penne/rotini
- 3 Tbsp unsalted butter, divided
- 4–5 cloves fresh garlic, minced
- 1 ½ cups heavy cream
- ½ cup chicken broth
- 1 cup grated Parmesan cheese (freshly grated preferred)
- 1 tsp Italian seasoning, divided
- ¼ tsp red pepper flakes, optional
- Fine salt & black pepper to taste
- 2 Tbsp fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a rolling boil and cook pasta until al dente per package directions. Reserve ½ cup pasta water; drain.
- Pat chicken dry and 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 cooked through and golden. Transfer to a plate, keeping the juices.
- Lower heat to medium, add remaining 2 Tbsp butter, stir in garlic and red pepper flakes, and cook for 30–60 seconds until fragrant.
- Pour in chicken broth, scraping the browned bits. Stir in heavy cream and remaining ½ tsp Italian seasoning, simmer for 2–3 minutes to thicken slightly.
- Reduce heat to low and gradually sprinkle in Parmesan, stirring until melted and the sauce is smooth.
- Return chicken and juices to the skillet, add drained pasta, and toss to coat. If sauce is thick, stir in splashes of reserved pasta water until glossy.
- Adjust salt and pepper to taste, garnish with chopped parsley, and serve immediately.
Notes
This pasta is best served warm. Pair with a green salad or garlic bread. Leftovers can be stored in an airtight container in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
