Creamy Garlic Parmesan Chicken Pasta Recipe
This Creamy Garlic Parmesan Chicken Pasta is a luscious, restaurant-quality dinner that comes together in just 30 minutes. Featuring tender, golden-seared chicken breast cubes and al dente fusilli pasta tossed in a velvety garlic Parmesan cream sauce, it’s the ultimate comfort meal perfect for busy weeknights. Made in one skillet with simple ingredients and freshly grated Parmesan for a smooth texture, this rich and flavorful dish is sure to become a fast family favorite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course, Pasta
- Method: Stovetop
- Cuisine: American, Italian-American
Ingredients
Scale
Chicken
- 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
Pasta
- 1 lb (450 g) twisted pasta (fusilli), or penne/rotini
Sauce
- 3 Tbsp unsalted butter, divided
- 4–5 cloves fresh garlic, minced
- 1 ½ cups heavy cream
- ½ cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning, divided
- ¼ tsp red pepper flakes (optional)
- Fine salt and black pepper, to taste
Garnish
- 2 Tbsp fresh parsley, chopped
Instructions
- Boil pasta. Bring a large pot of salted water to a rolling boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain pasta.
- Season & sear chicken. 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. Add chicken in a single layer and sear for 3–4 minutes per side until golden and cooked through. Transfer chicken to a plate, keeping juices.
- Build garlic cream base. Lower heat to medium. Add remaining 2 Tbsp butter to the skillet. Stir in minced garlic and red pepper flakes, cooking 30–60 seconds until fragrant, careful not to burn garlic.
- Deglaze & simmer. Pour in chicken broth, scraping browned bits from skillet bottom. Stir in heavy cream and remaining ½ tsp Italian seasoning. Bring to a gentle simmer and cook 2–3 minutes to slightly thicken.
- Melt Parmesan. Reduce heat to low. Gradually sprinkle in freshly grated Parmesan cheese, stirring gently until melted and sauce is velvety smooth.
- Combine. Return chicken and accumulated juices to skillet. Add drained pasta and toss to coat evenly. If sauce is too thick, stir in reserved pasta water a splash at a time until sauce is glossy and clings to pasta.
- Finish & serve. Taste and adjust salt and pepper as needed. Garnish with chopped parsley and serve immediately for best flavor and texture.
Notes
- Parmesan matters: Use freshly grated cheese for a smoother, creamier sauce; pre-shredded often causes graininess.
- Lighter swaps: Substitute heavy cream with half-and-half or evaporated milk and thicken sauce with 1–2 tsp cornstarch slurry if desired.
- Add-ins: Incorporate vegetables like spinach, peas, sun-dried tomatoes, or sautéed mushrooms to boost nutrition and flavor.
- Pasta shape: Short, twisted pasta shapes like fusilli, rotini, or penne hold the creamy sauce best.
- Make-ahead: Cook pasta 1–2 minutes less than al dente if preparing ahead, cool separately, and reheat with a splash of extra cream or broth to loosen the sauce.
- Storage: Keep leftovers in an airtight container refrigerated for 3–4 days. Reheat gently over low heat with added broth or milk to restore sauce consistency.
Keywords: creamy garlic parmesan chicken pasta, one-pan chicken pasta, quick chicken pasta recipe, easy dinner pasta, fusilli chicken pasta, weeknight dinner, creamy chicken pasta sauce
