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Creamy Garlic Parmesan Chicken Pasta

Print Recipe
Prep Time 10 minutes
Course: Main Course, Pasta
Cuisine: American, Italian
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts cut into 1-inch cubes
  • 3 Tbsp unsalted butter
  • 1 1/2 cups heavy cream for a velvety sauce
  • 1 cup freshly grated Parmesan cheese
  • 1/4 tsp red pepper flakes optional, for a little kick
  • 2 Tbsp fresh parsley, chopped for garnish
  • 1 lb twisted pasta (fusilli) or penne/rotini
  • 4–5 cloves fresh garlic, minced
  • 1/2 cup chicken broth for deglazing & thinning
  • 1 tsp Italian seasoning divided use (half for chicken)
  • salt and black pepper to taste

Equipment

  • Large pot for pasta
  • Large Skillet
  • Tongs
  • Cutting board & chef’s knife
  • Colander
  • Wooden Spoon
  • Measuring Cups & Spoons
  • Microplane or grater

Method
 

  1. Cook pasta & sear chicken: Boil pasta in generously salted water until al dente; reserve 1/2 cup pasta water and drain. Meanwhile, pat chicken dry and season with salt, pepper, and half the Italian seasoning. Melt 1 Tbsp butter in a large skillet over medium‑high; sear chicken 3–4 minutes per side until golden and cooked through. Remove to a plate.
  2. Make garlic‑Parmesan sauce: Reduce heat to medium and melt remaining 2 Tbsp butter. Add minced garlic and optional red pepper flakes; cook 30–60 seconds until fragrant. Deglaze with chicken broth, scraping up browned bits. Stir in heavy cream and remaining Italian seasoning; simmer 2–3 minutes to thicken slightly. Reduce heat to low and gradually whisk in Parmesan until smooth.
  3. Toss & serve: Return chicken (and juices) to the skillet along with drained pasta. Toss gently to coat. Add splashes of reserved pasta water if needed for a silky, clinging sauce. Taste and adjust salt/pepper. Garnish with chopped parsley and serve immediately.

Notes

Pro tip: Freshly grated Parmesan melts smoother than pre‑shredded. For extra flavor, add a squeeze of lemon at the end, or sub 1/4 cup of the cream with dry white wine (simmer 1 minute after deglazing).