Creamy Garlic Parmesan Chicken Pasta Recipe
This Ultimate Creamy Garlic Parmesan Chicken Pasta is a quick, comforting, and indulgent meal perfect for busy weeknights. Featuring tender seared chicken, perfectly cooked twisted pasta, and a luscious garlic Parmesan cream sauce, this recipe combines simple ingredients into a rich, velvety dish with a beautiful balance of flavors. Ready in just 30 minutes, it’s a one-pan wonder that delivers restaurant-style luxury right at home.
- 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 tablespoons 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 teaspoon Italian seasoning, divided
- ¼ teaspoon red pepper flakes (optional)
- Fine salt & black pepper, to taste
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Boil pasta. Bring a large pot of salted water to a rolling boil. Cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining the pasta.
- Season & sear chicken. Pat chicken cubes dry with paper towels. Season evenly with salt, pepper, and ½ teaspoon Italian seasoning. Heat 1 tablespoon unsalted butter in a large skillet over medium-high heat until shimmering. Add chicken in a single layer and sear 3–4 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside, keeping any juices in the pan.
- Build garlic cream base. Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Stir in minced garlic and optional red pepper flakes, cooking for 30–60 seconds until fragrant but not browned.
- Deglaze & simmer. Pour chicken broth into the skillet, scraping up browned bits from the pan with a wooden spoon. Stir in heavy cream and remaining ½ teaspoon Italian seasoning. Let the sauce simmer gently for 2–3 minutes to thicken slightly.
- Melt Parmesan. Reduce heat to low. Gradually add the grated Parmesan cheese, stirring constantly until fully melted and the sauce becomes velvety smooth.
- Combine. Return the seared chicken and any accumulated juices to the skillet. Add the drained pasta. Toss everything together until the pasta and chicken are evenly coated with the sauce. If the sauce is too thick, stir in small splashes of the reserved pasta water until the sauce is glossy and clings well to the pasta.
- Finish & serve. Taste and adjust seasoning with salt and pepper. Garnish liberally with chopped fresh parsley and serve immediately while hot.
Notes
- Use freshly grated Parmesan cheese for a smoother, creamier sauce as pre-shredded cheese may contain anti-caking agents leading to graininess.
- For a lighter sauce, substitute heavy cream with half-and-half or evaporated milk and thicken with 1–2 teaspoons of cornstarch slurry if needed.
- Enhance nutrition and flavor by folding in vegetables such as spinach, peas, sun-dried tomatoes, or sautéed mushrooms.
- Choose short pasta shapes like fusilli, rotini, or penne as they hold the creamy sauce best.
- Make-ahead tip: Cook pasta slightly less than al dente, cool separately, then reheat tossed with extra cream or broth to loosen.
- Store leftovers in an airtight container in the refrigerator for 3–4 days; reheat gently over low heat, adding a splash of broth or milk to loosen the sauce.
Keywords: creamy garlic parmesan chicken pasta, stovetop chicken pasta, one-pan chicken pasta, easy pasta dinner, weeknight dinner, quick chicken pasta, garlic Parmesan sauce
