Description
Creamy garlic‑Parmesan chicken pasta in just 30 minutes — tender chicken and twisted pasta in a velvety sauce you’ll crave every week.
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
- 4–5 cloves fresh garlic, minced
- 1½ cups heavy cream
- ½ cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning (divided)
- ¼ tsp red pepper flakes (optional)
- Salt & black pepper, to taste
- 2 Tbsp fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of generously salted water to a boil. Cook the pasta until al dente, reserve ½ cup of the starchy pasta water, then drain.
- While pasta cooks, pat the chicken dry and season with salt, pepper, and **half** the Italian seasoning.
- In a large skillet over medium‑high heat, melt 1 Tbsp butter. Add the chicken in a single layer, sear for 3–4 minutes per side until golden brown and cooked through. Remove chicken and set aside.
- Reduce heat to medium, melt remaining 2 Tbsp butter in the same skillet. Add minced garlic and red pepper flakes (if using), cook 30–60 seconds until fragrant (do not burn).
- Pour in the chicken broth and deglaze the pan, scraping up browned bits. Stir in heavy cream and the rest of the Italian seasoning. Let simmer 2–3 minutes to thicken slightly.
- Reduce heat to low. Gradually whisk in the grated Parmesan until smooth and velvety.
- Return the seared chicken (and its juices) to the skillet. Add the drained pasta. Gently toss everything together until pasta and chicken are coated in sauce.
- If the sauce is too thick, add some of the reserved pasta water a splash at a time until the desired consistency is reached. Taste and adjust salt/pepper.
- Garnish with chopped parsley and serve immediately.
Notes
- Freshly grated Parmesan melts smoother than pre-shredded—use a block if possible.
- For extra depth, add a squeeze of lemon juice at the end or swap in ¼ cup of dry white wine (simmer 1 minute after deglazing).
- Don’t overcrowd the pan when searing chicken—cook in batches if needed to get a good sear.
- Avoid burning garlic—cook 30–60 seconds until fragrant, not browned.
- Leftovers keep for up to 3 days in the fridge. Reheat gently over low heat, adding splash of milk or broth to loosen sauce.
Nutrition
- Calories: ≈ 750 kcal
- Fat: ≈ 40 g
- Saturated Fat: ≈ 22 g
- Carbohydrates: ≈ 60 g
- Protein: ≈ 40 g
