Why Make This Recipe
The Ultimate Creamy Garlic Parmesan Chicken Pasta is a comfort food classic that brings together the rich flavors of garlic, cream, and cheese in a dish that is easy to make. It’s quick enough for a weeknight dinner yet impressive enough for guests. The combination of tender chicken, twisted pasta, and a luscious creamy sauce makes this dish truly irresistible. Once you try it, you will find yourself craving it every week!
How to Make The Ultimate Creamy Garlic Parmesan Chicken Pasta
Ingredients:
- Boneless, skinless chicken breast — 2 large, cut into 1-inch cubes
- Twisted pasta (fusilli) — 1 lb (450 g), or penne/rotini
- Unsalted butter — 3 Tbsp, divided
- Fresh garlic, minced — 4–5 cloves
- Heavy cream — 1 ½ cups
- Chicken broth — ½ cup
- Grated Parmesan cheese — 1 cup (freshly grated preferred)
- Italian seasoning — 1 tsp, divided
- Red pepper flakes — ¼ tsp, optional
- Fine salt & black pepper — to taste
- Fresh parsley, chopped — 2 Tbsp, for garnish
Directions:
- Boil pasta. 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.
- Season & sear chicken. Pat chicken dry. Season with salt, pepper, and ½ tsp Italian seasoning. 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).
- Build garlic cream base. Lower heat to medium. Add remaining 2 Tbsp of butter. Stir in garlic and red pepper flakes; cook for 30–60 seconds until fragrant.
- Deglaze & simmer. 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.
- Melt Parmesan. Reduce heat to low. Gradually sprinkle in Parmesan, stirring until fully melted and the sauce is velvety smooth.
- Combine. Return chicken (and juices) to the skillet. Add drained pasta. Toss until evenly coated. If the sauce is thick, stir in splashes of reserved pasta water until glossy and clinging to the pasta.
- Finish & serve. Taste and adjust salt/pepper. Garnish with chopped parsley and serve immediately.
How to Serve The Ultimate Creamy Garlic Parmesan Chicken Pasta
Serve this delicious pasta dish warm. Pair it with a side of garlic bread and a fresh green salad for a complete meal. You can also sprinkle extra Parmesan cheese on top before serving for added flavor.
How to Store The Ultimate Creamy Garlic Parmesan Chicken Pasta
To store leftovers, let the pasta cool completely and place it in an airtight container. You can keep it in the refrigerator for up to 3 days. When you’re ready to eat, reheat it in a skillet over medium heat or in the microwave until warmed through. You may need to add a splash of cream or chicken broth to loosen the sauce.
Tips to Make The Ultimate Creamy Garlic Parmesan Chicken Pasta
- Use fresh ingredients. Fresh garlic and freshly grated Parmesan cheese will elevate the flavors of the dish.
- Don’t overcook the pasta. Cooking it al dente will ensure it holds up well in the creamy sauce.
- Adjust the spice. Feel free to add more red pepper flakes if you like it spicier!
Variations
You can customize this recipe by adding vegetables like spinach, sun-dried tomatoes, or mushrooms. You can also replace the chicken with shrimp or use a mix of protein.
FAQs
1. Can I use whole wheat pasta instead?
Yes, whole wheat pasta can be used for a healthier alternative.
2. Is there a substitute for heavy cream?
You can use half-and-half or a non-dairy alternative, but the sauce may be less creamy.
3. How can I make this recipe gluten-free?
Simply use gluten-free pasta in place of regular pasta and ensure all other ingredients are gluten-free.
Creamy Garlic Parmesan Chicken Pasta
Ingredients
Method
- Bring a large pot of salted water to a rolling boil and cook pasta until al dente per package directions. Reserve ½ cup pasta water; drain.
- Pat chicken dry and season with salt, pepper, and ½ tsp Italian seasoning.
- In a large skillet over medium-high heat, melt 1 Tbsp butter and sear chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate, keeping juices.
- Lower heat to medium and add remaining 2 Tbsp of butter to the skillet.
- Stir in garlic and red pepper flakes; cook for 30–60 seconds until fragrant.
- Pour in chicken broth, scraping browned bits from the skillet. Stir in heavy cream and remaining ½ tsp Italian seasoning. Simmer gently for 2–3 minutes to thicken slightly.
- Reduce heat to low and gradually sprinkle in Parmesan, stirring until fully melted and the sauce is velvety smooth.
- Return chicken (and its juices) to the skillet and add drained pasta. Toss until evenly coated. If sauce is thick, stir in splashes of reserved pasta water until glossy and clinging to the pasta.
- Taste and adjust salt and pepper as necessary. Garnish with chopped parsley and serve immediately.