Description
You’ll love this rich, silky garlic Parmesan chicken pasta that’s ready in 30 minutes. Tender seared chicken, al dente fusilli, and a luscious cream-Parmesan sauce come together in one skillet for a weeknight-worthy, restaurant-style dinner. Use freshly grated Parmesan for the smoothest, most luxurious texture.
Ingredients
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Boneless, skinless chicken breast — 2 large, cut into 1-inch cubes
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Twisted pasta (fusilli) — 1 lb (450 g), or penne/rotini
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Unsalted butter — 3 Tbsp, divided
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Fresh garlic, minced — 4-5 cloves
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Heavy cream — 1 1/2 cups
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Chicken broth — 1/2 cup
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Grated Parmesan cheese — 1 cup (freshly grated preferred)
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Italian seasoning — 1 tsp, divided
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Red pepper flakes — 1/4 tsp, optional
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Fine salt & black pepper — to taste
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Fresh parsley, chopped — 2 Tbsp, for garnish
Instructions
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Boil pasta. Bring a large pot of salted water to a rolling boil. Cook pasta until al dente per package directions. Reserve ½ cup pasta water; drain.
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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 3–4 minutes per side until golden and cooked through. Transfer to a plate (keep juices).
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Build garlic cream base. Lower heat to medium. Add remaining 2 Tbsp butter. Stir in garlic and red pepper flakes; cook 30–60 seconds until fragrant.
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Deglaze & simmer. Pour in chicken broth, scraping browned bits. Stir in heavy cream and remaining ½ tsp Italian seasoning. Simmer gently 2–3 minutes to thicken slightly.
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Melt Parmesan. Reduce heat to low. Gradually sprinkle in Parmesan, stirring until fully melted and sauce is velvety smooth.
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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.
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Finish & serve. Taste and adjust salt/pepper. Garnish with chopped parsley and serve immediately.
Notes
- Parmesan matters: Freshly grated melts smoother than pre-shredded.
- Lighter swap: Use half-and-half or evaporated milk; thicken with 1–2 tsp cornstarch slurry if needed.
- Add-ins: Spinach, peas, sun-dried tomatoes, or sautéed mushrooms fold in beautifully.
- Pasta shape: Short shapes (fusilli, rotini, penne) hold the creamy sauce best.
- Make-ahead: Cook pasta 1–2 minutes shy of al dente. Cool separately; reheat with extra cream/broth to loosen.
- Storage: Refrigerate airtight 3–4 days. Reheat gently over low heat with a splash of broth or milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Pasta
- Method: Stovetop, One-Pan
- Cuisine: American, Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 750 Kal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 40
- Saturated Fat: 22
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 60
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 165 mg
