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Creamy Garlic Parmesan Chicken Pasta

 Why This Creamy Garlic Parmesan Chicken Pasta Deserves a Spot in Your Weekly Menu

With countless dinner choices out there, discovering a dish that checks every box often feels like a challenge. You want a meal that’s rich in flavor yet simple enough to prepare on a busy evening. You crave something comforting but not overly complicated. That’s exactly where this recipe shines. This creamy garlic parmesan chicken pasta blends the indulgence of a gourmet meal with the ease of a weeknight dinner. It’s flavorful, practical, and satisfying—making it a recipe you’ll find yourself coming back to again and again.


Ingredients

  • 2 large Chicken breasts Boneless skinless, cut into 1-inch cubes
  • 1 lb Twisted pasta (fusilli) 450g Or penne, rotini
  • 3 tbsp Unsalted butter Divided
  • 4–5 cloves Garlic Minced
  • 1½ cups Heavy cream For creamy sauce
  • ½ cup Chicken broth For depth of flavor
  • 1 cup Parmesan cheese Freshly grated
  • 1 tsp Italian seasoning Divided
  • ¼ tsp Red pepper flakes Optional
  • Salt and pepper To taste
  • 2 tbsp Fresh parsley Chopped for garnish


Instructions

     Cook Pasta

  1. Bring a large pot of salted water to a boil.
  2. Cook pasta until al dente according to package directions.
  3. Reserve ½ cup pasta water, drain, and set pasta aside.

    Prepare & Cook Chicken

  1. Pat chicken dry; season with salt, pepper, and ½ tsp Italian seasoning.
  2. Heat 1 tbsp butter in skillet over medium-high heat.
  3. Sear chicken 3–4 minutes per side until golden and cooked through. Remove and set aside.

    Make Garlic Parmesan Sauce

  1. In the same skillet, melt remaining butter over medium heat.
  2. Add minced garlic and red pepper flakes; sauté 30–60 seconds until fragrant.
  3. Deglaze with chicken broth, scraping browned bits from the pan.
  4. Stir in heavy cream and remaining Italian seasoning; simmer 2–3 minutes.
  5. Reduce heat to low; gradually whisk in Parmesan until smooth. Avoid boiling after adding cheese.

    Combine & Serve

  1. Return chicken and juices to skillet; add pasta.
  2. Toss to coat, adding reserved pasta water as needed for consistency.
  3. Taste and adjust seasoning; garnish with parsley. Serve immediately.

Notes

For richer flavor, substitute chicken thighs for breasts. Always grate Parmesan fresh to prevent a grainy sauce. If sauce thickens too much, loosen with pasta water. Can be made ahead through step 3, then reheated and combined before serving. Pair with a crisp side salad or garlic bread for a full meal.