Description
A rich and comforting creamy garlic Parmesan chicken pasta that is perfect for any occasion and easy enough for a weeknight dinner.
Ingredients
- 2 large Chicken breasts (Boneless skinless, cut into 1-inch cubes)
- 1 lb Twisted pasta (fusilli or penne, rotini)
- 3 tbsp Unsalted butter (Divided)
- 4–5 cloves Garlic (Minced)
- 1½ cups Heavy cream (For creamy sauce)
- ½ cup Chicken broth (For depth of flavor)
- 1 cup Parmesan cheese (Freshly grated)
- 1 tsp Italian seasoning (Divided)
- ¼ tsp Red pepper flakes (Optional)
- Salt and pepper (To taste)
- 2 tbsp Fresh parsley (Chopped for garnish)
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Instructions
- 1. Bring a large pot of salted water to a boil. Add the twisted pasta and cook according to package instructions until al dente. Drain and set aside.
- 2. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chicken cubes, seasoning them with salt, pepper, and half of the Italian seasoning. Cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- 3. In the same skillet, melt the remaining butter. Add the minced garlic and sauté until fragrant, about 30 seconds. Stir in the heavy cream and chicken broth, bringing to a gentle simmer. Add the Parmesan cheese, stirring until smooth and creamy. Add the remaining Italian seasoning and red pepper flakes. Let simmer for 3-4 minutes to thicken.
- 4. Return the cooked chicken to the skillet and add the drained pasta. Toss everything together until coated with the sauce. Cook for an additional minute to heat through, then garnish with fresh parsley before serving.