There’s something irresistible about the aroma of garlic cooking in a skillet as it envelops the air, hinting at the deliciousness to come. The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week is an indulgent dish that combines tender chicken, creamy sauce, and pasta into a mouthwatering meal ready in under 30 minutes. This recipe works so well because the combination of garlic, Parmesan, and cream creates a velvety sauce that clings to every twist of pasta.
This recipe is perfect for busy weeknights or cozy weekend dinners. It’s a crowd-pleaser that works well for families and gatherings. Plus, you can make it ahead of time and store it, making your meal prep easier.
Why You’ll Love This Recipe
- The creamy garlic sauce envelops the pasta, creating a rich texture.
- It’s ready in less than 30 minutes, making it a quick dinner option.
- Searing the chicken enhances its golden flavor, creating a delightful contrast.
- The dish is customizable with the option for spicy red pepper flakes.
What You’ll Need
Gather these ingredients to create this satisfying meal.
For the Chicken
- 2 large boneless, skinless chicken breast, cut into 1-inch cubes
For the Pasta
- 1 lb (450 g) twisted pasta (fusilli), or penne/rotini
For the Sauce
- 3 tbsp unsalted butter, divided
- 4–5 cloves fresh garlic, minced
- 1 ½ cups heavy cream
- ½ cup chicken broth
- 1 cup grated Parmesan cheese (freshly grated preferred)
- 1 tsp Italian seasoning, divided
- ¼ tsp red pepper flakes, optional
- Fine salt & black pepper, to taste
For Garnish
- 2 tbsp fresh parsley, chopped
Use frozen chicken breast if fresh isn’t available.
Substitutions & Swaps
- Heavy cream can be swapped with half-and-half.
- Chicken broth may be replaced with vegetable broth.
- Parmesan can be substituted with Romano cheese.
- Fresh parsley can be replaced with basil.
How to Make It
Let’s get cooking!
1. Boil pasta
Bring a large pot of salted water to a rolling boil. Cook pasta until al dente per package directions, reserved ½ cup pasta water, then drain.
2. Season & sear chicken
Pat chicken dry. Season with salt, pepper, and ½ tsp Italian seasoning. In a large skillet over medium-high heat, melt 1 tbsp butter. Sear chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate, keeping juices.
3. Build garlic cream base
Lower heat to medium. Add remaining 2 tbsp butter. Stir in garlic and red pepper flakes; cook for 30–60 seconds until fragrant.
4. Deglaze & simmer
Pour in chicken broth, scraping browned bits from the skillet. Stir in heavy cream and remaining ½ tsp Italian seasoning. Simmer gently for 2–3 minutes to thicken slightly.
5. Melt Parmesan
Reduce heat to low. Gradually sprinkle in Parmesan, stirring until fully melted and sauce is velvety smooth.
6. Combine
Return chicken (and juices) to the skillet. Add drained pasta. Toss until evenly coated. If sauce is thick, stir in splashes of reserved pasta water until glossy and clinging to the pasta.
7. Finish & serve
Taste and adjust salt and pepper as needed. Garnish with chopped parsley and serve immediately.
How to Store It
Fridge: 3 to 4 days in an airtight container.
Freezer: No, the cream sauce may separate.
Reheat: Microwave on low heat for 2-3 minutes, stirring occasionally.
Tips for Best Results
- Always pat the chicken dry for a better sear.
- Avoid overcooking the pasta; it should be al dente.
- Stir the sauce constantly while adding cheese to keep it smooth.
- Reserve pasta water before draining; it’s great for sauce consistency.
Serving Suggestions
- Serve with a side salad for a fresh complement.
- Pair with garlic bread for an indulgent meal.
- Enjoy with a glass of white wine to elevate the flavors.
