Creamy Garlic Parmesan Chicken Pasta (30-Minute Recipe!)
Gathering Your Ingredients: The Cast of Our Creamy Pasta Show. Simple, high-impact ingredients come together fast: tender chicken, al dente pasta, and a luxurious garlic‑Parmesan cream sauce. Freshly grated Parmesan is the secret to the smoothest melt.
Equipment
- Large pot for pasta
- Colander
- Large Skillet
- Wooden Spoon
- Tongs
- Measuring Cups & Spoons
- Cutting board & chef's knife
- Microplane or grater
Ingredients
Ingredients
- 2 large boneless, skinless chicken breasts cut into 1-inch cubes
- 1 lb twisted pasta (fusilli) or penne/rotini
- 3 Tbsp unsalted butter
- 4–5 cloves fresh garlic, minced
- 1 1/2 cups heavy cream for a velvety sauce
- 1/2 cup chicken broth for deglazing & thinning
- 1 cup freshly grated Parmesan cheese freshly grated melts best
- 1 tsp Italian seasoning divided use (half for chicken)
- 1/4 tsp red pepper flakes optional, for a little kick
- salt and black pepper to taste
- 2 Tbsp fresh parsley, chopped for garnish
Instructions
- Cook pasta & sear chicken: Boil pasta in generously salted water until al dente; reserve 1/2 cup pasta water and drain. Meanwhile, pat chicken dry and season with salt, pepper, and half the Italian seasoning. Melt 1 Tbsp butter in a large skillet over medium‑high; sear chicken 3–4 minutes per side until golden and cooked through. Remove to a plate.
- Make garlic‑Parmesan sauce: Reduce heat to medium and melt remaining 2 Tbsp butter. Add minced garlic and optional red pepper flakes; cook 30–60 seconds until fragrant. Deglaze with chicken broth, scraping up browned bits. Stir in heavy cream and remaining Italian seasoning; simmer 2–3 minutes to thicken slightly. Reduce heat to low and gradually whisk in Parmesan until smooth.
- Toss & serve: Return chicken (and juices) to the skillet along with drained pasta. Toss gently to coat. Add splashes of reserved pasta water if needed for a silky, clinging sauce. Taste and adjust salt/pepper. Garnish with chopped parsley and serve immediately.
Notes
Pro tip: Freshly grated Parmesan melts smoother than pre‑shredded. For extra flavor, add a squeeze of lemon at the end, or sub 1/4 cup of the cream with dry white wine (simmer 1 minute after deglazing).