Creamy Garlic Parmesan Chicken Pasta
A quick and rich one-pan recipe for a creamy garlic Parmesan chicken pasta. This dish features bite-sized pieces of chicken breast, seasoned with Italian herbs and seared until golden. A luxurious and velvety sauce is then created in the same skillet by sautéing fresh garlic, deglazing with chicken broth, and adding heavy cream and freshly grated Parmesan cheese. Cooked twisted pasta (fusilli) and the seared chicken are tossed in the sauce until well coated, creating a restaurant-worthy meal in about 30 minutes.
Ingredients
- 2 large Boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 lb Twisted pasta (fusilli, penne, or rotini)
- 3 Tbsp Unsalted butter
- 4–5 cloves Fresh garlic, minced
- 1 1/2 cups Heavy cream
- 1/2 cup Chicken broth
- 1 cup Freshly grated Parmesan cheese
- 1 tsp Italian seasoning, divided
- 1/4 tsp Red pepper flakes (optional)
- Salt and black pepper to taste
- 2 Tbsp Fresh parsley, chopped
Instructions
- Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1/2 cup of the pasta water before draining.
- While the pasta cooks, pat the chicken cubes dry and season them with salt, pepper, and half of the Italian seasoning.
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side until golden brown and cooked through. Remove the chicken to a plate.
- Make the Sauce: Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the same skillet. Add the minced garlic and optional red pepper flakes; cook for 30–60 seconds until fragrant.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
- Stir in the heavy cream and the remaining Italian seasoning. Let the sauce simmer for 2–3 minutes to thicken slightly.
- Reduce the heat to low and gradually whisk in the Parmesan cheese until the sauce is smooth.
- Combine and Serve: Return the cooked chicken and any accumulated juices to the skillet. Add the drained pasta. Toss gently to coat everything in the sauce.
- If the sauce is too thick, add splashes of the reserved pasta water until it reaches a silky, clinging consistency. Taste and adjust seasoning with more salt and pepper if needed.
- Garnish with chopped parsley and serve immediately.
Notes
- This is a one-pan meal (for the chicken and sauce), which builds layers of flavor by cooking the sauce in the same skillet used for the chicken.
- Reserving the starchy pasta water is a key step that helps to emulsify the sauce and allows you to adjust its consistency.
- Using freshly grated Parmesan cheese, rather than pre-shredded, is recommended as it melts more smoothly into the sauce without clumping.
Find it online: https://cookupjoy.com/parmesan-chicken-pasta/