Creamy Garlic Parmesan Chicken Pasta (Print-Friendly Recipe)

Luscious pasta with juicy chicken and a silky cream-Parmesan sauce, ready in just 30 minutes for any night.

# Ingredients List:

→ Pasta and Chicken

01 - 2 large boneless skinless chicken breasts, cut into 1-inch cubes
02 - 1 pound fusilli pasta (or penne or rotini)

→ Sauce Base

03 - 3 tablespoons unsalted butter, divided
04 - 4 cloves fresh garlic, minced
05 - 1 1/2 cups heavy cream
06 - 1/2 cup chicken broth
07 - 1 cup freshly grated Parmesan cheese
08 - 1 teaspoon Italian seasoning, divided
09 - 1/4 teaspoon red pepper flakes, optional
10 - Fine salt, to taste
11 - Black pepper, to taste

→ Finishing Touch

12 - 2 tablespoons fresh parsley, chopped, for garnish

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook fusilli until al dente following package instructions. Reserve 1/2 cup of pasta water before draining.
02 - Pat chicken pieces dry and season with salt, black pepper, and 1/2 teaspoon Italian seasoning. In a large skillet over medium-high heat, melt 1 tablespoon butter. Add chicken and sear for 3 to 4 minutes per side until golden and cooked through. Transfer chicken to a plate and reserve any juices.
03 - Reduce skillet heat to medium. Add remaining 2 tablespoons butter, then stir in minced garlic and optional red pepper flakes; sauté for 30 to 60 seconds until fragrant.
04 - Pour chicken broth into skillet, scraping up any browned bits. Add heavy cream and remaining 1/2 teaspoon Italian seasoning. Simmer for 2 to 3 minutes until slightly thickened.
05 - Lower heat to low. Gradually add Parmesan, stirring continuously until sauce is completely smooth and creamy.
06 - Return cooked chicken and accumulated juices to skillet. Add drained pasta and fold gently until all components are well coated. If sauce is too thick, add reserved pasta water in small amounts until desired consistency is reached.
07 - Taste and season with additional salt or black pepper as desired. Garnish with chopped fresh parsley before serving immediately.

# Extra Information:

01 - For the smoothest sauce texture, always use freshly grated Parmesan; pre-shredded cheese does not melt as evenly.
02 - To lighten the dish, substitute half-and-half or evaporated milk for heavy cream and thicken sauce as needed with a small amount of cornstarch slurry.
03 - Short-cut pasta shapes such as fusilli, rotini, or penne best capture and hold the creamy sauce.
04 - For added flavor and nutrition, incorporate spinach, peas, sun-dried tomatoes, or sautéed mushrooms during the final step.
05 - To prepare ahead, undercook pasta slightly and cool separately. Reheat gently with added cream or broth.
06 - Store leftovers refrigerated in an airtight container for up to 4 days. Reheat over low heat with a splash of broth or milk to restore creaminess.

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