Description
A quick and easy creamy garlic parmesan chicken pasta that combines rich flavors in under 30 minutes.
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
- 1 tsp Italian seasoning, divided
- ¼ tsp red pepper flakes, optional
- Fine salt & black pepper, to taste
- 2 Tbsp fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Cook pasta until al dente per package directions. Reserve ½ cup of pasta water, then drain.
- Pat chicken cubes dry. Season with salt, pepper, and ½ tsp Italian seasoning. In a large skillet over medium-high heat, melt 1 Tbsp butter. Sear chicken for about 3-4 minutes per side until golden and cooked through. Transfer chicken to a plate.
- Lower heat to medium. Add remaining 2 Tbsp butter, then stir in minced garlic and red pepper flakes. Cook until fragrant, about 30-60 seconds.
- Pour in chicken broth, scraping up browned bits from the skillet. Stir in heavy cream and remaining ½ tsp Italian seasoning. Let simmer for 2-3 minutes until slightly thickened.
- Reduce heat to low and gradually add Parmesan cheese, stirring until melted and smooth.
- Return chicken and juices to skillet. Toss in drained pasta until coated in sauce. Add reserved pasta water as needed for consistency.
- Adjust seasoning if necessary. Garnish with chopped parsley and serve immediately.
Notes
This recipe can be customized with shrimp or vegetables, and can be made healthier by substituting heavy cream with Greek yogurt.