Description
A creamy pasta dish with tender chicken and rich garlic sauce, perfect for weeknight dinners.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 lb (450 g) twisted pasta (fusilli, penne, or rotini)
- 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 & pepper to taste
- 2 Tbsp fresh parsley, chopped (for garnish)
Instructions
- Boil pasta: Bring a large pot of salted water to a rolling boil and cook the pasta until al dente according to package instructions. Reserve ½ cup of the pasta water, then drain.
- Season & sear chicken: Pat the chicken dry and sprinkle with salt, pepper, and ½ tsp of Italian seasoning. In a large skillet over medium-high heat, melt 1 Tbsp of butter. Add the chicken and sear for 3–4 minutes per side until golden and fully cooked. Transfer to a plate, keeping any juices in the skillet.
- Build the garlic cream base: Lower the heat to medium. Add the remaining 2 Tbsp of butter to the skillet, then stir in the minced garlic and optional red pepper flakes. Sauté for 30–60 seconds until fragrant—avoid burning the garlic!
- Deglaze & simmer: Pour in the chicken broth and use a wooden spoon to scrape up any delicious brown bits. Stir in the heavy cream and the remaining ½ tsp of Italian seasoning. Allow it to simmer gently for about 2–3 minutes to thicken slightly.
- Melt Parmesan: Reduce the heat to low and gradually sprinkle in the Parmesan cheese, stirring continuously until it melts and the sauce becomes velvety.
- Combine: Return the chicken (along with the juices) to the skillet and add the drained pasta. Toss everything together until the pasta is evenly coated in that luscious sauce. If it’s too thick, add splashes of the reserved pasta water to achieve the desired consistency.
- Finish & serve: Taste and adjust the salt and pepper as needed. Garnish with chopped fresh parsley and serve immediately while hot.
Notes
For a lighter version, substitute chicken with shrimp or sautéed vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Keywords: creamy pasta, garlic parmesan, chicken pasta, comfort food, weeknight dinner