The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week Recipe
This Ultimate Creamy Garlic Parmesan Chicken Pasta is a rich, flavorful dish that combines tender cubed chicken breasts with al dente twisted pasta in a luscious garlic-infused Parmesan cream sauce. Perfect for a comforting weeknight dinner, this recipe features a blend of savory herbs, a hint of heat from red pepper flakes, and a fresh garnish of parsley, delivering a satisfying and indulgent meal everyone will crave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Chicken and Pasta
- 2 large chicken breasts, boneless skinless, cut into 1-inch cubes
- 1 lb twisted pasta (fusilli) or penne, rotini (450g)
For the Sauce
- 3 tbsp unsalted butter, divided
- 4–5 cloves garlic, minced
- 1½ 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 pepper, to taste
- 2 tbsp fresh parsley, chopped for garnish
Instructions
- Prepare the chicken: Heat 1 tablespoon of unsalted butter in a large skillet over medium heat. Add the cubed chicken breasts, season with half of the Italian seasoning, salt, and pepper. Cook the chicken until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the twisted pasta and cook according to package instructions until al dente. Drain and set aside.
- Make the garlic sauce: In the same skillet, add the remaining 2 tablespoons of butter and melt over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, careful not to burn.
- Create the creamy sauce: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer; let it cook and thicken slightly for 3-4 minutes.
- Incorporate cheese and seasoning: Lower the heat and stir in the freshly grated Parmesan cheese, remaining Italian seasoning, red pepper flakes if using, and adjust salt and pepper to taste. Stir until the cheese melts and the sauce is smooth and creamy.
- Combine chicken and pasta: Return the cooked chicken to the skillet along with the drained pasta. Toss everything together to ensure the pasta and chicken are evenly coated with the creamy garlic Parmesan sauce.
- Serve and garnish: Remove from heat, sprinkle with freshly chopped parsley, and serve immediately while warm and delicious.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk but expect a slightly thinner sauce.
- You can use other pasta shapes such as penne or rotini as preferred.
- Adjust red pepper flakes according to your preferred spice level or omit if you want no heat.
- Freshly grated Parmesan is preferable over pre-grated for better melting and flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to maintain creaminess.