Irresistibly Creamy Garlic Parmesan Chicken Pasta in 30 Minutes
This Creamy Garlic Parmesan Chicken Pasta is a quick and easy weeknight dinner that will delight your taste buds with its rich flavors.
Servings: 4 servings
Calories: 550kcal
Equipment
- large pot
- Skillet
Ingredients
For the Pasta
- 8 oz Fusilli Pasta or Penne/Rotini
For the Chicken
- 2 large Boneless, Skinless Chicken Breasts
For the Sauce
- 2 tbsp Unsalted Butter
- 4 cloves Fresh Garlic minced
- 1 cup Heavy Cream or half-and-half for lighter version
- 1 cup Chicken Broth low-sodium recommended
- 1 cup Grated Parmesan Cheese freshly grated
- 1 tbsp Italian Seasoning
- 1/4 tsp Red Pepper Flakes optional
- to taste Fine Salt
- to taste Black Pepper
- 1/4 cup Fresh Parsley chopped, for garnish
Instructions
Cooking Instructions
- Fill a large pot with water, add salt, and bring it to a boil. Cook the fusilli pasta until al dente, about 8-10 minutes; reserve ½ cup of pasta water before draining.
- While the pasta cooks, pat the chicken breasts dry, season with salt, pepper, and half of the Italian seasoning, and sear in a skillet with melted butter for 3-4 minutes per side until golden brown.
- Lower the heat, add the remaining butter to the skillet, and sauté the minced garlic and red pepper flakes until fragrant, about 30-60 seconds.
- Deglaze the skillet with chicken broth, scraping up any browned bits. Stir in heavy cream and the remaining Italian seasoning; let it simmer for 2-3 minutes.
- Gradually stir in the grated Parmesan cheese until melted and the sauce is smooth and creamy.
- Return the cooked chicken to the skillet, along with any juices, and add the drained pasta. Toss everything together, adding reserved pasta water to reach desired sauce consistency.
- Taste and adjust seasonings as needed. Garnish with fresh parsley and serve immediately.
Notes
Add a sprinkle of extra Parmesan before serving for an irresistible finish. Store leftovers in an airtight container for up to 3 days.