Go Back
Delicious creamy garlic parmesan chicken pasta served in a bowl

Creamy Garlic Parmesan Chicken Pasta

A simple yet indulgent creamy pasta dish featuring tender chicken and a velvety garlic-Parmesan sauce, perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Essentials
  • 2 large Boneless, skinless chicken breast, cut into 1-inch cubes Quick-cooking, lean protein that pairs perfectly with the sauce.
  • 1 lb Twisted pasta (fusilli), or penne/rotini Cooks to al dente and catches the sauce beautifully.
  • 3 Tbsp Unsalted butter, divided Adds richness and helps the sauce become glossy.
  • 4–5 cloves Fresh garlic, minced Essential for a bright, aromatic foundation.
  • 1.5 cups Heavy cream Makes the sauce indulgent and silky.
  • 0.5 cup Chicken broth Adds savory depth without overpowering the cream.
  • 1 cup Grated Parmesan cheese, freshly grated preferred Melts more smoothly than pre-grated.
  • 1 tsp Italian seasoning, divided Adds herbal warmth; split between chicken and sauce.
  • 0.25 tsp Red pepper flakes, optional For a whisper of heat.
  • to taste Fine salt & black pepper Adjust seasoning carefully as Parmesan is salty.
  • 2 Tbsp Fresh parsley, chopped, for garnish Brightens the dish and adds fresh color contrast.
Optional add-ons
  • Sliced mushrooms Sauté with the garlic for earthiness.
  • Baby spinach Stir in at the end until wilted for color and nutrition.
  • Sun-dried tomatoes Add a tangy, chewy contrast.
  • Lemon zest or a squeeze of lemon Brightens the cream sauce beautifully.
  • A handful of frozen peas Toss in for extra veggies and color.

Method
 

Preparation
  1. Bring a large pot of water to a rolling boil and salt it well (about 1–2 tablespoons of salt).
  2. Add the fusilli and cook until al dente according to package directions, usually 8–11 minutes. Reserve ½ cup of the pasta cooking water before draining.
  3. Drain the pasta and set it aside.
Cooking Chicken
  1. Pat the chicken cubes dry and season evenly with fine salt, black pepper, and ½ tsp Italian seasoning.
  2. Heat 1 Tbsp of butter in a large skillet over medium-high heat until foamy.
  3. Add chicken in a single layer; sear for about 3–4 minutes per side until golden and cooked through.
  4. Transfer the cooked chicken to a plate, leaving any juices in the pan.
Making the Sauce
  1. Lower heat to medium; add remaining 2 Tbsp butter to the skillet.
  2. Once melted, add minced garlic and optional red pepper flakes. Sauté for 30–60 seconds until fragrant.
  3. Pour in chicken broth, scraping up browned bits. Stir in heavy cream and remaining ½ tsp Italian seasoning; bring to a gentle simmer.
  4. Let it simmer for 2–3 minutes to thicken slightly.
  5. Reduce heat to low; gradually sprinkle in grated Parmesan while stirring until melted and sauce is smooth.
Combining Ingredients
  1. Return seared chicken to the skillet and stir to warm through.
  2. Add drained pasta and toss gently until coated in sauce. If too thick, stir in reserved pasta water until glossy.
  3. Taste and adjust seasoning with salt and pepper; finish with chopped parsley.

Notes

Consider serving with a crisp salad, garlic bread, or steamed vegetables for balance.