Creamy Garlic Parmesan Chicken Pasta — Comfort Meals For Family & Weeknight Joy
Craving a weeknight showstopper that’s actually fast? Meet your new go-to: a creamy garlic-Parmesan chicken pasta that comes together in about 30 minutes. Tender bites of seared chicken and twirly pasta get tossed in a silky, cheesy sauce — total comfort food, minimal fuss. Let’s get you fed and smug about it.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
Ingredients
Scale
- 2 large boneless, skinless chicken breasts — cut into 1-inch cubes
- 1 lb twisted pasta (fusilli) — penne or rotini work too
- 3 tbsp unsalted butter, divided
- 4–5 cloves garlic, minced
- 1½ cups heavy cream
- ½ cup chicken broth
- 1 cup freshly grated Parmesan cheese (grate from a wedge for best results)
- 1 tsp Italian seasoning (use half to season the chicken, half for the sauce)
- ¼ tsp red pepper flakes (optional — for a gentle heat)
- Salt & freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
- Boil the pasta. Cook pasta in well-salted water until al dente. Before you drain, scoop out and save ½ cup of the pasta cooking water. Drain the pasta and set aside.
- Season and sear the chicken. Pat the chicken dry, then season with salt, pepper and half the Italian seasoning. Heat 1 tbsp butter in a large skillet over medium-high heat. Add the chicken in a single layer and brown for about 3–4 minutes per side, until golden and cooked through. Transfer the chicken to a plate.
- Build the sauce. Lower the heat to medium and add the remaining 2 tbsp butter. Sauté the minced garlic (and red pepper flakes, if using) for 30–60 seconds — just until fragrant. Pour in the chicken broth and scrape up any browned bits from the pan. Stir in the heavy cream and the remaining Italian seasoning and let the mixture simmer for 2–3 minutes to thicken slightly.
- Finish with cheese. Reduce the heat to low and whisk in the freshly grated Parmesan a little at a time until the sauce is smooth and glossy. Avoid boiling once the cheese is in so the sauce stays silky.
- Combine and serve. Return the cooked chicken and drained pasta to the skillet. Toss gently to coat everything in the sauce. Thin the sauce with reserved pasta water, a tablespoon at a time, until it clings to the pasta perfectly. Taste and adjust seasoning. Sprinkle with chopped parsley and serve right away.
Notes
Quick notes & chef hacks
- Fresh vs. pre-grated cheese: Always grate Parmesan yourself for a creamier, non-grainy sauce. Pre-shredded mixes can give a gritty result.
- Don’t overcrowd the pan when searing — you want color, not steam. If your pan’s small, brown the chicken in batches.
- Starchy pasta water is your friend. It loosens and emulsifies the sauce so it coats every twist of pasta.
- Low heat after cheese: Keep the heat gentle after adding Parmesan to prevent separation.
Lighter swaps & add-ins
- Replace half the heavy cream with half-and-half or evaporated milk for a lighter finish (still delicious, slightly less indulgent).
- Stir in a couple of handfuls of fresh spinach at the end for color and a vitamin boost. It wilts in seconds.
- Swap chicken for shrimp (cook 1–2 mins per side) or for boneless skinless thighs if you want juicier protein.
- For a boozy lift, replace ¼ cup of the cream with a splash of dry white wine; simmer to burn off the alcohol before adding the cheese.
Storage & reheating
- Fridge: Keep leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet over low heat with a splash of milk or broth to loosen the sauce — microwave tends to separate cream sauces.
- Tip: Pasta will soak up sauce in the fridge. Add extra reserved pasta water or a little cream when reheating to revive that silky texture.
Final little flourish
- Want to make it restaurant-fancy? Finish each plate with an extra dusting of Parmesan and a twist of black pepper, maybe a squeeze of lemon for brightness. This recipe proves you don’t need hours to make something impressive — just a hot skillet, a block of good cheese, and the will to eat well tonight. Bon appétit.