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Creamy Garlic Parmesan Chicken Pasta

This creamy garlic Parmesan chicken pasta hits all the comfort-food notes—rich, garlicky sauce, tender seared chicken, and perfectly al dente pasta. It’s fast enough for weeknights and impressive enough for guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large Boneless, skinless chicken breast Cut into 1-inch cubes
  • 1 lb Twisted pasta (fusilli) Or penne/rotini
  • 3 Tbsp Unsalted butter Divided
  • 4–5 cloves Fresh garlic, minced
  • 1.5 cups Heavy cream
  • 0.5 cup Chicken broth
  • 1 cup Grated Parmesan cheese Freshly grated preferred
  • 1 tsp Italian seasoning Divided
  • 0.25 tsp Red pepper flakes Optional
  • to taste Fine salt & black pepper
  • 2 Tbsp Fresh parsley, chopped For garnish

Method
 

Cooking Pasta
  1. Bring a large pot of salted water to a rolling boil. Cook pasta until al dente per package directions. Reserve ½ cup pasta water; drain.
Searing Chicken
  1. Pat chicken dry. Season with salt, pepper, and ½ tsp Italian seasoning. In a large skillet over medium-high heat, melt 1 Tbsp butter. Sear chicken 3–4 minutes per side until golden and cooked through. Transfer to a plate (keep juices).
Building Garlic Cream Base
  1. Lower heat to medium. Add remaining 2 Tbsp butter. Stir in garlic and red pepper flakes; cook 30–60 seconds until fragrant.
Deglazing & Simmering
  1. Pour in chicken broth, scraping browned bits. Stir in heavy cream and remaining ½ tsp Italian seasoning. Simmer gently 2–3 minutes to thicken slightly.
Melting Parmesan & Combining
  1. Reduce heat to low. Gradually sprinkle in Parmesan, stirring until fully melted and sauce is velvety smooth. Return chicken (and juices) to the skillet. Add drained pasta. Toss until evenly coated. If sauce is thick, stir in splashes of reserved pasta water until glossy and clinging to the pasta.
Finishing & Serving
  1. Taste and adjust salt/pepper. Garnish with chopped parsley and serve immediately.

Notes

For best results, use freshly grated Parmesan. Don't overcook the pasta; aim for al dente as it will absorb the sauce. If sauce separates, lower heat and whisk in a little warm cream or reserved pasta water.