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Creamy Garlic Parmesan Chicken Pasta

A simple and rich one-pan creamy garlic Parmesan chicken pasta that is quick to prepare and full of flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large Boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 lb Twisted pasta (fusilli) or penne/rotini (450 g)
  • 3 Tbsp Unsalted butter, divided
  • 4-5 cloves Fresh garlic, minced
  • 1.5 cups Heavy cream
  • 0.5 cup Chicken broth
  • 1 cup Grated Parmesan cheese, freshly grated preferred
  • 1 tsp Italian seasoning, divided
  • 0.25 tsp Red pepper flakes, optional
  • to taste Fine salt & black pepper
  • 2 Tbsp Fresh parsley, chopped, for garnish

Method
 

Preparation
  1. 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.
  2. Pat chicken dry. Season with salt, pepper, and ½ tsp Italian seasoning.
  3. In a large skillet over medium-high heat, melt 1 Tbsp butter. Sear chicken 3–4 minutes per side until golden and cooked through. Transfer to a plate (keep juices).
Making the Sauce
  1. Lower heat to medium. Add remaining 2 Tbsp butter. Stir in garlic and red pepper flakes; cook 30–60 seconds until fragrant.
  2. Pour in chicken broth, scraping browned bits. Stir in heavy cream and remaining ½ tsp Italian seasoning. Simmer gently 2–3 minutes to thicken slightly.
  3. Reduce heat to low. Gradually sprinkle in Parmesan, stirring until fully melted and sauce is velvety smooth.
Combining Ingredients
  1. 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.
Finishing Touches
  1. Taste and adjust salt/pepper. Garnish with chopped parsley and serve immediately.

Notes

For a lighter twist, you can swap chicken for shrimp, or add sautéed mushrooms and spinach. The dish can be served with a simple green salad or garlic bread.