Creamy Garlic Parmesan Chicken Pasta
A comforting, creamy pasta dish featuring golden-seared chicken, tender pasta, and a velvety garlic-Parmesan cream sauce. Balanced with Italian seasoning and a touch of red pepper flakes, this one-pan meal is rich, cozy, and easy to make for family dinners or date nights.
Equipment
- Large Skillet
- Pot for pasta
- Wooden spoon
- Mixing bowls
- Tongs
- Cheese grater
Ingredients
Chicken
- 2 large boneless skinless chicken breasts cut into 1-inch cubes
- 1 tbsp olive oil for searing
- 1/2 tsp Italian seasoning for chicken
- salt and black pepper to taste
Pasta
- 1 lb twisted pasta (fusilli, penne, or rotini)
- 1-2 cups reserved pasta water
Sauce
- 3 tbsp unsalted butter
- 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 for sauce
- 1/4 tsp red pepper flakes optional
- salt and black pepper to taste
Garnish
- 2 tbsp fresh parsley chopped
Instructions
- Pat chicken cubes dry and season with Italian seasoning, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear for 6–8 minutes until golden and cooked through. Remove and set aside.
- Boil pasta in salted water until al dente. Reserve 1–2 cups pasta water before draining.
- Melt butter in the same skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Pour in chicken broth and scrape up browned bits. Simmer for 2–3 minutes.
- Reduce heat to low. Stir in heavy cream and gradually whisk in Parmesan cheese until melted and smooth. Add remaining Italian seasoning and optional red pepper flakes. Adjust salt and pepper to taste.
- Add pasta and chicken to the sauce. Toss to coat evenly. Add reserved pasta water as needed to reach desired consistency.
- Garnish with chopped parsley and serve immediately.
Notes
For a lighter sauce, use half-and-half instead of heavy cream. You can substitute shrimp or mushrooms for chicken. Store leftovers for up to 3 days; reheat gently with a splash of cream or pasta water.