Creamy Garlic Parmesan Chicken Pasta

This creamy garlic Parmesan chicken pasta is pure comfort on a plate My family asks for it every week and I love how a handful of simple ingredients come together to create a dinner that feels both indulgent and fuss free With tender chicken bites nestled in a silky garlic cream sauce and swirls of al dente pasta this dish is a crowd pleaser for cozy nights or casual entertaining

This recipe won me over when I needed an impressive dish for last minute guests The sauce always comes out creamy and my kids lick their plates clean

Ingredients

• Chicken breasts: cut into cubes Look for firm pink meat for the juiciest results
• Twisted pasta: such as fusilli or rotini High quality bronze cut pasta holds the creamy sauce best
• Unsalted butter: Fresh butter gives a rich base for the sauce and browning the chicken
• Garlic cloves: minced Fresh garlic is essential for the signature flavor
• Heavy cream: Choose full fat cream for a luscious silky texture
• Chicken broth: Use a low sodium broth for control over the final seasoning
• Parmesan cheese: freshly grated Always grate from a wedge for the smoothest melt and best taste
• Italian seasoning: Blend with oregano and basil brings classic herb notes
• Red pepper flakes: Optional for subtle background heat
• Salt and black pepper: Season in layers for best depth
• Fresh parsley: Chopped parsley lifts each serving with color and freshness

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of water to a rolling boil and add a generous amount of salt Add the pasta and cook it just to al dente stirring occasionally for even cooking Reserve about half a cup of the cooking water to help bind the sauce later Drain the pasta and set it aside

Prepare and Cook Chicken:

Pat the chicken pieces very dry using paper towels to help them brown Once they are dry season them thoroughly with salt pepper and half the Italian seasoning Heat a tablespoon of butter in a wide skillet or sauté pan over medium high heat When the butter is foaming add the chicken in a single layer Cook for three to four minutes without moving to give the chicken a chance to develop a golden crust Flip each piece and cook another three to four minutes until fully cooked Transfer the cooked chicken to a plate and set aside

Make Garlic Parmesan Sauce:

In the same skillet add the remaining butter over medium heat Scrape up any browned bits with a wooden spoon for extra flavor Add the minced garlic and red pepper flakes stirring constantly for thirty to sixty seconds until the garlic is fragrant but not browned Pour in the chicken broth and use the spoon to deglaze the pan letting the broth simmer for a minute to concentrate flavor Stir in the heavy cream and remaining Italian seasoning Simmer the mixture gently for two to three minutes Do not let it boil

Melt Parmesan and Finish Sauce:

Reduce the heat to low Start adding the freshly grated Parmesan cheese one small handful at a time while whisking constantly to prevent lumps Continue whisking until the sauce is creamy and smooth Avoid letting the sauce bubble after adding the cheese to maintain silkiness

Combine Chicken and Pasta:

Return the cooked chicken and any accumulated juices to the skillet with the sauce Add the drained pasta and toss everything together until every piece is coated If the sauce seems too thick pour in a splash or two of the reserved pasta water Taste and adjust with extra salt or pepper if needed Sprinkle chopped parsley over the top and serve the pasta immediately while hot and creamy

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Fresh Parmesan is my not so secret weapon here Its nutty sharpness transforms the sauce from just creamy to truly craveable I remember making this for my mom on her birthday and she said it tasted like a special dinner out

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days Reheat gently on the stove with a splash of milk or cream to restore the original consistency Avoid microwaving for too long as it may cause the sauce to separate

Ingredient Substitutions

Chicken thighs can be swapped for the breasts if you want richer flavor Try half and half instead of heavy cream for a lighter version or swap in rotini or penne if fusilli is not available For a vegetarian version use sautéed mushrooms or broccoli in place of chicken and choose a good vegetable broth

Serving Suggestions

Serve this pasta with a green salad dressed with lemony vinaigrette and some toasty garlic bread For a special touch sprinkle extra Parmesan and fresh pepper just before serving It pairs well with crisp white wine like Pinot Grigio

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Cultural Context

Creamy chicken pasta recipes like this one are a hallmark of Italian American comfort food blending the richness of American dairy with classic Italian pasta traditions Dishes like these became popular in mid 20th century home kitchens and are still loved for their cozy familiarity

Recipe FAQs

→ Can I use a different type of pasta?

Yes, fusilli, penne, or rotini work well. Choose shapes that hold the sauce, ensuring a rich, satisfying texture with each bite.

→ How can I make the sauce extra creamy?

Gradually whisk in the Parmesan over low heat and avoid boiling after adding cheese. This keeps the sauce smooth and prevents separation.

→ Is there a way to add more flavor?

Try substituting chicken thighs for added richness or increasing the garlic and Italian seasoning to taste. A splash of white wine can also be added when deglazing the pan.

→ What sides pair well with this dish?

A crisp green salad or warm garlic bread complements the creamy pasta, balancing out richness with freshness or crunch.

→ Can this meal be prepared in advance?

You can make the chicken and sauce ahead. Keep pasta and sauce separate, reheating and combining just before serving for best texture.

→ How should leftovers be stored?

Store in an airtight container in the refrigerator up to 3 days. Reheat gently with added splash of chicken broth or cream to loosen the sauce.