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Creamy Garlic Parmesan Chicken Pasta Recipe

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4.6 from 79 reviews

A rich and creamy garlic Parmesan chicken pasta recipe featuring tender seared chicken breasts, al dente twisted pasta, and a luscious homemade cream sauce infused with garlic, Parmesan, and Italian seasoning. Perfect for a comforting weeknight dinner or special occasion meal.

Ingredients

Chicken

  • 2 large Boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 Tbsp Olive oil (for searing chicken)
  • 1/2 tsp Italian seasoning (for chicken seasoning)
  • Salt and black pepper, to taste

Pasta

  • 1 lb Twisted pasta (fusilli, penne, or rotini)
  • Reserved pasta water (1-2 cups)
  • Salt (for 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 tsp Italian seasoning, divided
  • 1/4 tsp Red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 2 Tbsp Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Chicken: Pat the chicken dry and season evenly with 1/2 teaspoon of Italian seasoning, salt, and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken cubes and sear for 6 to 8 minutes until they are golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the skillet and set aside without cleaning the skillet to retain flavor.
  2. Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the twisted pasta and cook according to package instructions until al dente. Before draining, reserve 1 to 2 cups of the starchy pasta water. Drain the pasta thoroughly and set aside.
  3. Make the Sauce Base: Return the skillet containing the chicken fond to medium heat. Melt 3 tablespoons of unsalted butter in the pan. Add the minced garlic and sauté for 1 to 2 minutes until fragrant, being careful not to burn it. Pour in 1/2 cup of chicken broth and scrape up any browned bits from the bottom of the pan. Allow the mixture to simmer for 2 to 3 minutes to reduce slightly.
  4. Add Cream and Cheese: Reduce the heat to low and stir in 1 1/2 cups of heavy cream, bringing it to a gentle simmer. Gradually add 1 cup of freshly grated Parmesan cheese while stirring constantly until the cheese melts and the sauce becomes smooth and creamy. Stir in the remaining 1/2 teaspoon of Italian seasoning and red pepper flakes if using. Adjust seasoning with salt and black pepper to taste.
  5. Combine and Finish: Add the cooked pasta and seared chicken back into the skillet with the sauce. Toss gently to coat everything evenly. If the sauce is too thick, add reserved pasta water a tablespoon at a time until reaching the desired consistency. Garnish with freshly chopped parsley and serve immediately for the best flavor and texture.

Notes

  • Use freshly grated Parmesan cheese for the creamiest sauce and best flavor.
  • Reserve pasta water is key for adjusting sauce consistency and helping it cling to the pasta.
  • You can substitute chicken broth with vegetable broth if preferred.
  • Adjust red pepper flakes to your preferred spice level or omit for a milder dish.
  • Serve immediately after tossing with the sauce to maintain creaminess.

Find it online: https://mealsbykate.com/creamy-garlic-parmesan-chicken-pasta-recipe/