Get ready to indulge in a pasta dish that is the absolute definition of decadent comfort food. This Creamy Garlic Parmesan Chicken Pasta is a restaurant-quality meal that you can easily whip up in your own kitchen. This recipe features tender, pan-seared chicken and perfectly cooked pasta, all tossed in a luxuriously smooth and savory garlic Parmesan cream sauce. It’s a rich, satisfying, and incredibly flavorful dish that is perfect for a special occasion but simple enough for a weeknight dinner.
Table of Contents
Why This is the Ultimate Creamy Pasta Recipe
This isn’t just another pasta dish; it’s a truly unforgettable meal.
- Luxuriously Creamy Sauce: The combination of heavy cream, chicken broth, and freshly grated Parmesan cheese creates a velvety, rich sauce that clings perfectly to every piece of pasta.
- Packed with Savory Flavor: With fresh garlic, Italian seasoning, and a hint of red pepper flakes, every bite is bursting with well-balanced, savory flavor.
- Quick and Easy: Despite its impressive, gourmet taste, this entire dish comes together in about 30 minutes.
- A Family-Favorite: The classic, comforting flavors of chicken, garlic, and cheese make this a guaranteed hit with the whole family.
Your Simple Ingredient Checklist
This recipe uses a handful of high-impact ingredients to create its signature decadent flavor.
The Ingredient Lineup:
- 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 lb of twisted pasta (like fusilli, penne, or rotini)
- 3 tablespoons of unsalted butter, divided
- 4-5 cloves of fresh garlic, minced
- 1 ½ cups of heavy cream
- ½ cup of chicken broth
- 1 cup of freshly grated Parmesan cheese
- Seasonings: 1 tsp Italian seasoning (divided), ¼ tsp red pepper flakes (optional), and salt and black pepper to taste.
- For Garnish: 2 tablespoons of fresh, chopped parsley.
Step-by-Step Instructions
Get ready to create a restaurant-quality pasta dinner in your own kitchen.
Part 1: Cook the Pasta and Chicken
- Boil the Pasta: Cook your pasta in a large pot of salted water according to the package directions until it is al dente. Just before you drain it, be sure to reserve about ½ cup of the starchy pasta water.
- Season and Cook the Chicken: While the pasta is cooking, pat your chicken cubes dry and season them with salt, pepper, and half of the Italian seasoning (½ tsp). In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the seasoned chicken and cook until it is golden brown on all sides and cooked through. Remove the chicken from the skillet and set it aside on a plate.
Part 2: Create the Creamy Garlic Parmesan Sauce
- Sauté the Aromatics: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and the optional red pepper flakes. Sauté for about 30-60 seconds, until the garlic is fragrant.
- Build the Sauce: Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up any flavorful browned bits from the bottom. Stir in the heavy cream and the rest of the Italian seasoning (½ tsp). Let the sauce simmer gently for 2-3 minutes.
- Melt the Cheese: Reduce the heat to low. Gradually whisk in the freshly grated Parmesan cheese until it has completely melted and the sauce is smooth and creamy.
Part 3: Combine and Serve
- Bring it All Together: Return the cooked chicken and the drained pasta to the skillet with the cream sauce. Toss everything together to coat it all in the delicious sauce.
- Adjust Consistency: If the sauce seems too thick, you can stir in a splash of the reserved starchy pasta water until it reaches your desired consistency.
- Garnish and Serve: Garnish the pasta with fresh chopped parsley and an extra sprinkle of Parmesan cheese. Serve immediately and enjoy!
Frequently Asked Questions (FAQ)
1. Why should I use freshly grated Parmesan cheese? For the best, smoothest sauce, it is highly recommended to grate your own Parmesan cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting smoothly, sometimes resulting in a slightly grainy texture.
2. What is the purpose of the reserved pasta water? The starchy water that the pasta cooked in is like liquid gold! The starch in the water helps to emulsify and thicken the sauce, making it extra creamy and helping it cling perfectly to the pasta. It’s a great trick for improving any pasta dish.
3. Can I add vegetables to this recipe? Absolutely! This is a great base recipe for adding vegetables. You could sauté some sliced mushrooms along with the garlic, or stir in a few large handfuls of fresh spinach at the very end and let it wilt into the sauce. Steamed broccoli florets are also a delicious addition.
4. How do I store and reheat leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Cream-based sauces can sometimes separate when reheated in the microwave. For the best results, reheat this pasta gently in a saucepan on the stovetop over low heat. You may need to add a splash of milk or chicken broth to loosen the sauce and bring back its creamy consistency.
The Best Creamy Garlic Parmesan Chicken Pasta
Equipment
- Large pot For boiling pasta
- Large skillet For cooking chicken and sauce
- Wooden spoon For stirring and deglazing
- Whisk For melting Parmesan smoothly
- Colander To drain pasta
Ingredients
- 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 lb pasta (fusilli, penne, or rotini)
- 3 tbsp unsalted butter, divided
- 4-5 cloves garlic, minced
- 1 ½ cups heavy cream
- ½ cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning, divided
- ¼ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Cook pasta in salted water until al dente. Reserve ½ cup pasta water before draining.
- Season chicken cubes with salt, pepper, and ½ tsp Italian seasoning. In a skillet, melt 1 tbsp butter over medium-high heat and cook chicken until golden and fully cooked. Remove and set aside.
- In the same skillet, melt remaining 2 tbsp butter. Add garlic and red pepper flakes; sauté for 30–60 seconds until fragrant.
- Pour in chicken broth to deglaze pan. Stir in heavy cream and remaining ½ tsp Italian seasoning. Simmer 2–3 minutes.
- Reduce heat to low and whisk in Parmesan until fully melted and creamy.
- Return chicken and drained pasta to skillet. Toss well in sauce, adding reserved pasta water as needed for desired consistency.
- Garnish with parsley and extra Parmesan. Serve hot.