Description
A rich and creamy garlic Parmesan chicken pasta dish, perfect for busy weeknights and guaranteed to impress your loved ones.
Ingredients
- 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 lb (450 g) twisted pasta (fusilli), or penne/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 (preferably freshly grated)
- 1 tsp Italian seasoning, divided
- ¼ tsp red pepper flakes, optional
- Fine salt and 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 according to package directions. Reserve ½ cup pasta water and then drain.
- Pat chicken dry, season with salt, pepper, and ½ tsp Italian seasoning. In a large skillet over medium-high heat, melt 1 Tbsp butter and sear chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate.
- Lower the heat to medium, add remaining 2 Tbsp butter, stir in garlic and red pepper flakes, cooking for 30–60 seconds until fragrant.
- Pour in chicken broth, scraping browned bits off the skillet. Stir in heavy cream and remaining ½ tsp Italian seasoning, simmering gently for 2–3 minutes to thicken slightly.
- Reduce heat to low and gradually sprinkle in Parmesan, stirring until fully melted and sauce is velvety smooth.
- Return chicken and juices to the skillet, add drained pasta, and toss until evenly coated. If sauce is thick, add splashes of reserved pasta water until glossy.
- Taste and adjust salt and pepper. Garnish with chopped parsley and serve immediately.
Notes
Serve hot with a side salad or garlic bread for a complete meal. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian