The Best Creamy Garlic Parmesan Chicken Pasta
This Creamy Garlic Parmesan Chicken Pasta is the ultimate comfort food pasta dinner. Juicy chicken and al dente pasta are tossed in a rich garlic-Parmesan cream sauce for a restaurant-quality meal that’s ready in just 30 minutes.
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.
Notes
Always use freshly grated Parmesan for the smoothest, creamiest sauce. Reserve pasta water to adjust the sauce consistency if needed.