Description

This Ultimate Creamy Garlic Parmesan Chicken Pasta is a luscious, comforting dish that combines tender seared chicken with a rich, velvety garlic Parmesan sauce tossed with perfectly cooked fusilli pasta. Ideal for a satisfying weeknight dinner, it offers a balance of creamy textures and bold flavors that will have you reaching for seconds.

Ingredients

Scale

Chicken

2 large boneless, skinless chicken breasts, cut into 1-inch cubes
Fine salt & black pepper, to taste
½ tsp Italian seasoning
1 Tbsp unsalted butter

Pasta

1 lb (450 g) twisted pasta (fusilli), or penne/rotini
½ cup reserved pasta water

Sauce

3 Tbsp unsalted butter, divided
4–5 cloves fresh garlic, minced
¼ tsp red pepper flakes (optional)
½ cup chicken broth
1 ½ cups heavy cream
1 cup freshly grated Parmesan cheese
½ tsp Italian seasoning

Garnish

2 Tbsp fresh parsley, chopped

Instructions

Boil pasta. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of the pasta cooking water before draining the pasta thoroughly.
Season & sear chicken. Pat the chicken cubes dry with paper towels. Season evenly with salt, pepper, and ½ teaspoon Italian seasoning. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and sear for 3 to 4 minutes per side until golden and fully cooked through. Remove the chicken to a plate and keep the cooking juices in the skillet.
Build garlic cream base. Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Stir in the minced garlic and optional red pepper flakes, cooking for 30 to 60 seconds until fragrant but not browned.
Deglaze & simmer. Pour in the chicken broth, scraping the bottom of the skillet with a wooden spoon to release any browned bits. Stir in the heavy cream and remaining ½ teaspoon Italian seasoning. Allow the mixture to simmer gently for 2 to 3 minutes until it thickens slightly.
Melt Parmesan. Lower the heat to low and gradually sprinkle in the freshly grated Parmesan cheese. Stir continuously until the cheese melts fully and the sauce becomes velvety smooth.
Combine. Return the cooked chicken along with its juices to the skillet. Add the drained pasta and toss everything together to coat evenly. If the sauce is too thick, add splashes of the reserved pasta water until the sauce is glossy and clings perfectly to the pasta.
Finish & serve. Taste the pasta and adjust the salt and pepper seasoning as needed. Garnish with chopped fresh parsley and serve immediately for the best flavor and texture.

Notes

Using freshly grated Parmesan cheese ensures the sauce melts smoothly and is more flavorful than pre-grated varieties.
You can substitute fusilli with penne or rotini if preferred.
Reserve pasta water is key to adjusting sauce consistency and helping it adhere to the pasta.
For a spicier kick, increase red pepper flakes to ½ teaspoon or more to taste.
Leftovers can be refrigerated up to 3 days and reheated gently to avoid breaking the sauce.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Searing and simmering
Cuisine: Italian-American

Nutrition

Serving Size: 1/4 of recipe (about 1.5 cups)
Calories: 620 kcal
Sugar: 2 g
Sodium: 550 mg
Fat: 38 g
Saturated Fat: 22 g
Unsaturated Fat: 14 g
Trans Fat: 0.2 g
Carbohydrates: forty-five g
Fiber: 2.5 g
Protein: 38 g
Cholesterol: 130 mg

Keywords: creamy garlic chicken pasta, Parmesan chicken pasta, fusilli pasta recipe, easy chicken pasta dinner, creamy Parmesan sauce pasta