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Creamy garlic parmesan chicken pasta dish garnished with herbs

Creamy Garlic Parmesan Chicken Pasta

A comforting, one-pan pasta dish enveloped in creamy garlic goodness, perfect for a quick family dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 lb twisted pasta (fusilli, penne, or rotini)
Creamy 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
  • 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.
Cooking Chicken
  1. In a large skillet over medium-high heat, melt 1 Tbsp butter. Sear chicken for 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 for 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.
  2. If the sauce is thick, stir in splashes of reserved pasta water until glossy and clinging to the pasta.
Serving
  1. Taste and adjust salt/pepper. Garnish with chopped parsley and serve immediately.

Notes

Store leftovers in an airtight container for 3-4 days in the fridge, or freeze for up to two months. Reheat with a splash of milk for the best texture.