Description

This Ultimate Creamy Garlic Parmesan Chicken Pasta is a rich, comforting dish combining tender chicken, al dente twisted pasta, and a luscious homemade garlic-Parmesan sauce. Perfectly seasoned with Italian herbs and a hint of heat from red pepper flakes, this easy-to-make recipe delivers restaurant-quality flavor you’ll want to make week after week.

Ingredients

Scale

Chicken

2 large boneless, skinless chicken breasts, cut into 1-inch cubes
Salt, to taste
Black pepper, to taste
1/2 tsp Italian seasoning

Pasta

1 lb twisted pasta (fusilli), or penne/rotini

Sauce

3 Tbsp unsalted butter, divided
4–5 cloves fresh garlic, minced
1 1/2 cups heavy cream
1/2 cup chicken broth
1 cup freshly grated Parmesan cheese
1/2 tsp Italian seasoning
1/4 tsp red pepper flakes (optional)
Salt and black pepper, to taste

Garnish

2 Tbsp fresh parsley, chopped

Instructions

Cook pasta & sear chicken: Bring a large pot of generously salted water to a boil. Add the twisted pasta and cook until al dente, about 9-12 minutes depending on the pasta used. Reserve 1/2 cup of the pasta cooking water and then drain the pasta. Meanwhile, pat the chicken cubes dry with paper towels. Season them evenly with salt, black pepper, and half of the Italian seasoning. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the chicken pieces and sear them for about 3-4 minutes per side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
Make garlic-Parmesan sauce: Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the skillet. Add the minced garlic and red pepper flakes, if using, and sauté for 30 to 60 seconds until fragrant but not browned. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Stir in the heavy cream and the remaining Italian seasoning, then let the mixture simmer gently for 2 to 3 minutes until it starts to thicken slightly. Lower the heat to low and gradually whisk in the freshly grated Parmesan cheese until the sauce becomes smooth and creamy.
Toss & serve: Return the cooked chicken along with any collected juices back to the skillet. Add the drained pasta to the sauce. Toss everything gently to coat the chicken and pasta evenly with the creamy garlic-Parmesan sauce. If the sauce is too thick or not clinging well, add splashes of the reserved pasta water little by little to achieve a silky texture. Taste and adjust with salt and pepper as needed. Garnish with chopped fresh parsley and serve immediately for best flavor and texture.

Notes

Use freshly grated Parmesan cheese rather than pre-grated for best melting and flavor.
Al dente pasta prevents mushiness when tossed in the sauce.
Reserve pasta water helps loosen the sauce and makes it cling to pasta better.
Adjust red pepper flakes to your preferred spice level or omit for no heat.
Leftovers can be refrigerated for up to 2 days and gently reheated with a splash of cream or broth to restore sauce texture.
Chicken can be substituted with turkey or shrimp if desired.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Searing and simmering
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving (approximately 1/4 of recipe)
Calories: 650 kcal
Sugar: 2 g
Sodium: 540 mg
Fat: 37 g
Saturated Fat: 22 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 125 mg

Keywords: Garlic Parmesan chicken pasta, creamy chicken pasta, one-pan chicken pasta, Italian-inspired pasta recipe