Description
A comforting creamy garlic Parmesan chicken pasta that comes together in under 30 minutes, perfect for 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
- Boil the pasta: Start by bringing a large pot of salted water to a rolling boil. Add the twisted pasta and cook until al dente according to package directions. Once cooked, reserve ½ cup of the pasta water, then drain the rest.
- Season and sear the chicken: Pat the chicken dry with paper towels. Season it generously with salt, black pepper, and ½ teaspoon of Italian seasoning. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Sear the chicken for about 3–4 minutes per side, until it’s golden brown and cooked through. Transfer the chicken to a plate, ensuring to keep any accumulated juices.
- Build the garlic cream base: Lower the heat to medium and add the remaining 2 tablespoons of butter to the same skillet. Stir in the minced garlic and red pepper flakes; cook for 30 to 60 seconds until fragrant.
- Deglaze and simmer: Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Mix in the heavy cream and the remaining ½ teaspoon of Italian seasoning. Let it simmer gently for about 2-3 minutes to thicken slightly.
- Melt the Parmesan: Reduce the heat to low. Gradually sprinkle in the grated Parmesan cheese while stirring constantly until fully melted, creating a velvety smooth sauce.
- Combine: Return the cooked chicken—along with its juices—back to the skillet. Add the drained pasta and toss everything until well coated. If the sauce appears too thick, stir in small amounts of the reserved pasta water until it’s glossy and clinging nicely to the pasta.
- Finish and serve: Taste the dish, adjusting salt and pepper as needed. Garnish with freshly chopped parsley and serve immediately.
Notes
For lighter version, use half-and-half instead of heavy cream. Optional add-ins: Spinach, sun-dried tomatoes, or mushrooms.