Description
A rich, creamy, and garlicky chicken pasta made in just 30 minutes. Tender chicken, al dente pasta, and a silky Parmesan sauce come together for the ultimate weeknight comfort dish.
Ingredients
2 large boneless, skinless chicken breasts, cut into 1-inch cubes
1 lb (450 g) fusilli, penne, or rotini pasta
3 tablespoons unsalted butter, divided
4–5 cloves fresh garlic, minced
1½ cups heavy cream
½ cup chicken broth
1 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning, divided
¼ teaspoon red pepper flakes (optional)
Fine salt and black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and reserve ½ cup of pasta water.
- Pat chicken dry and season with salt, pepper, and ½ teaspoon Italian seasoning. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Sear chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate.
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add minced garlic and red pepper flakes, cooking for 30–60 seconds until fragrant.
- Pour in chicken broth and scrape up any browned bits from the pan. Stir in heavy cream and remaining Italian seasoning. Simmer gently for 2–3 minutes until slightly thickened.
- Lower heat and gradually add Parmesan cheese, stirring until melted and sauce is smooth.
- Return the cooked chicken (with juices) to the skillet and add the drained pasta. Toss until evenly coated in the creamy sauce. If needed, add a splash of reserved pasta water to loosen.
- Season to taste with salt and pepper. Garnish with fresh parsley and serve hot.
Notes
Use freshly grated Parmesan for the best texture—pre-shredded cheese may make the sauce grainy.
Add spinach, mushrooms, or sun-dried tomatoes for extra flavor and color.
Substitute half-and-half for a lighter sauce; thicken with cornstarch if needed.
To reheat, add a splash of milk, broth, or cream to restore the creamy consistency.
Best enjoyed fresh, as dairy-based sauces can separate when frozen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 150 mg
