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The Ultimate Creamy Garlic Parmesan Chicken Pasta You'll Crave Every Week

Indulge in this creamy and flavorful garlic parmesan chicken pasta, a dish so delicious you'll want to make it every week. Tender chicken and perfectly cooked pasta are coated in a rich, homemade parmesan sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 large Boneless, skinless chicken breast cut into 1-inch cubes
  • 1 lb Twisted pasta (fusilli) or penne/rotini
  • 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
 

  1. Boil pasta. Cook pasta until al dente per package directions. Reserve ½ cup pasta water; drain.
  2. Season & sear chicken. Season chicken with salt, pepper, and ½ tsp Italian seasoning. Sear chicken 3–4 minutes per side until golden and cooked through. Transfer to a plate (keep juices).
  3. Build garlic cream base. Add remaining 2 Tbsp butter. Stir in garlic and red pepper flakes; cook 30–60 seconds until fragrant.
  4. Deglaze & simmer. 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.
  5. Melt Parmesan. Reduce heat to low. Gradually sprinkle in Parmesan, stirring until fully melted and sauce is velvety smooth.
  6. Combine. 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.
  7. Finish & serve. Taste and adjust salt/pepper. Garnish with chopped parsley and serve immediately.

Notes

For an extra layer of flavor, try adding sun-dried tomatoes or spinach to the sauce.