The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week Recipe
This Ultimate Creamy Garlic Parmesan Chicken Pasta is a quick and delicious weeknight meal featuring tender seared chicken, perfectly cooked fusilli pasta, and a rich, velvety garlic parmesan cream sauce. Ready in just 30 minutes, it’s a comforting dish that’s incredibly easy to make and will have you craving it every week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
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 grated Parmesan cheese (freshly grated preferred)
- 1 tsp Italian seasoning, divided
- ¼ tsp red pepper flakes (optional)
- Fine salt & 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 until al dente following package directions. Reserve ½ cup of the pasta water, then drain the pasta.
- Season & sear chicken: Pat chicken cubes dry and season with salt, pepper, and ½ tsp Italian seasoning. In a large skillet over medium-high heat, melt 1 Tbsp butter. Sear the chicken for 3–4 minutes per side until golden and cooked through. Transfer the cooked chicken to a plate, keeping any juices in the skillet.
- Build garlic cream base: Lower heat to medium and add the remaining 2 Tbsp butter. Stir in minced garlic and red pepper flakes, cooking for 30–60 seconds until fragrant.
- Deglaze & simmer: Pour in chicken broth, scraping the bottom of the skillet to loosen browned bits. Stir in heavy cream and the remaining ½ tsp Italian seasoning. Simmer gently for 2–3 minutes until the sauce thickens slightly.
- Melt Parmesan: Reduce heat to low and gradually sprinkle in Parmesan cheese, stirring continuously until fully melted and the sauce is velvety smooth.
- Combine: Return the chicken along with any juices to the skillet. Add the drained pasta and toss everything together until evenly coated with the sauce. If the sauce is too thick, add splashes of reserved pasta water to loosen it until glossy and clinging to the pasta.
- Finish & serve: Taste and adjust seasoning with salt and pepper if necessary. Garnish with chopped fresh parsley and serve immediately for best flavor and texture.
Notes
- Use freshly grated Parmesan cheese for a creamier, richer sauce.
- Reserve pasta water to adjust sauce consistency and help it cling to the pasta.
- Red pepper flakes are optional but add a nice gentle heat.
- Cook the pasta al dente for the best texture.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to prevent sauce separation.
