Description

This creamy garlic Parmesan chicken pasta is a quick and comforting one-pan meal featuring tender chicken, perfectly cooked pasta, and a velvety Parmesan sauce. Rich, flavorful, and easy enough for weeknights, it’s the kind of dish you’ll crave over and over again.

Ingredients

2 large boneless, skinless chicken breasts, cut into 1-inch cubes

1 lb (450 g) twisted pasta (fusilli, penne, or rotini)

3 tablespoons unsalted butter, divided

4–5 cloves fresh garlic, minced

1 ½ cups heavy cream

½ cup chicken broth

1 cup freshly grated Parmesan cheese

1 teaspoon Italian seasoning, divided

¼ teaspoon red pepper flakes (optional)

Fine salt and black pepper, to taste

2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup of pasta water before draining.
Pat chicken dry and season with salt, pepper, and ½ teaspoon Italian seasoning.
In a large skillet over medium-high heat, melt 1 tablespoon butter and sear the chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate, reserving the juices.
Lower heat to medium, melt remaining 2 tablespoons butter, and add minced garlic and red pepper flakes. Cook 30–60 seconds until fragrant.
Pour in chicken broth, scraping up any browned bits. Stir in heavy cream and remaining Italian seasoning, simmering for 2–3 minutes until slightly thickened.
Reduce heat to low and slowly stir in Parmesan cheese until melted and sauce is smooth and creamy.
Return cooked chicken and its juices to the skillet, then add drained pasta. Toss to coat, adding reserved pasta water as needed for a glossy sauce.
Adjust seasoning with salt and pepper, garnish with parsley, and serve immediately.

Notes

Use freshly grated Parmesan for the smoothest, creamiest sauce.

Add spinach, mushrooms, or sun-dried tomatoes for extra flavor and color.

Swap heavy cream for half-and-half or coconut milk for a lighter or dairy-free option.

Reheat gently with a splash of milk or broth to restore creaminess.

Great with shrimp, tofu, or without protein for a vegetarian version.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 plate
Calories: 590
Sugar: 3g
Sodium: 720mg
Fat: 30g
Saturated Fat: 16g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 38g
Cholesterol: 150mg