Description
This Ultimate Creamy Garlic Parmesan Chicken Pasta recipe combines tender, seared chicken breasts with a luscious homemade creamy garlic parmesan sauce, tossed together with perfectly cooked fusilli pasta. It’s a rich, comforting dish that’s perfect for a satisfying weeknight dinner that everyone will crave.
Ingredients
Units
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Main Ingredients
- 2 large Chicken breasts, boneless skinless, cut into 1-inch cubes
- 1 lb (450g) Twisted pasta (fusilli) or penne, rotini
- 3 tbsp Unsalted butter, divided
- 4-5 cloves Garlic, minced
- 1 1/2 cups Heavy cream
- 1/2 cup Chicken broth
- 1 cup Parmesan cheese, freshly grated
- 1 tsp Italian seasoning, divided
- 1/4 tsp Red pepper flakes (optional)
- Salt and pepper, to taste
- 2 tbsp Fresh parsley, chopped for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve ½ cup of pasta water, then drain and set the pasta aside.
- Prepare & Cook Chicken: Pat the chicken cubes dry and season them with salt, pepper, and ½ teaspoon of Italian seasoning. Heat 1 tablespoon of butter in a skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make Garlic Parmesan Sauce: In the same skillet, melt the remaining butter over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 30 to 60 seconds until fragrant. Deglaze the pan with chicken broth, scraping up any browned bits stuck to the bottom. Stir in the heavy cream and the remaining Italian seasoning and let it simmer for 2 to 3 minutes. Reduce the heat to low, then gradually whisk in the grated Parmesan cheese until the sauce is smooth. Avoid boiling the sauce after adding the cheese to prevent curdling.
- Combine & Serve: Return the cooked chicken and any juices in the skillet back to the sauce. Add the cooked pasta and toss everything together to coat evenly, adding reserved pasta water as needed to achieve your desired sauce consistency. Taste and adjust seasoning with salt and pepper. Garnish with chopped fresh parsley and serve immediately.
Notes
- Use freshly grated Parmesan for the best flavor and smoothest sauce.
- Reserve pasta water is important to adjust sauce thickness and help it adhere to the pasta.
- You can swap fusilli with penne or rotini pasta according to preference.
- Don’t boil the sauce after adding the cheese to avoid grainy texture.
- Adjust red pepper flakes to taste depending on your spice preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of the recipe)
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 140 mg
