Description
A comforting and creamy garlic Parmesan chicken pasta that brings family together, perfect for weeknight dinners.
Ingredients
- 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 lb twisted pasta (such as 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 & black pepper to taste
- 2 Tbsp fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a rolling boil and cook pasta until al dente; reserve ½ cup pasta water before draining.
- Pat the chicken dry and season with salt, pepper, and ½ tsp Italian seasoning. Melt 1 Tbsp of butter in a large skillet over medium-high heat and sear the chicken for 3–4 minutes per side until golden and cooked through. Transfer the chicken to a plate.
- Add the remaining 2 Tbsp of butter to the skillet. Stir in the minced garlic and red pepper flakes, cooking for 30–60 seconds until fragrant.
- Pour in the chicken broth, scrape the browned bits from the skillet, and stir in the heavy cream and remaining ½ tsp Italian seasoning. Simmer gently for 2–3 minutes to thicken slightly.
- Reduce the heat to low and gradually sprinkle in the grated Parmesan, stirring until fully melted and the sauce is smooth.
- Return the chicken to the skillet, add the drained pasta, and toss until everything is coated. If the sauce is too thick, add splashes of reserved pasta water until a glossy consistency is achieved.
- Adjust salt and pepper to taste, garnish with chopped parsley, and serve immediately.
Notes
For a spicy kick, adjust the red pepper flakes according to taste. Use fresh ingredients for the best flavor.
