Creamy Garlic Parmesan Chicken Pasta That’ll Steal the Show

Ahhhh—the siren call of Creamy Garlic Parmesan Chicken Pasta lingers in the air, promising silky sauce, tender chicken, and fusilli that hugs every luscious drop. If your evenings are already packed with to‑dos and this smells like “but I want comfort food,” you’re exactly where you belong. This dish feels indulgent yet comes together in about 30 minutes—perfect for a weeknight dinner when you really don’t have time to fuss.

Why You’ll Love This Creamy Garlic Parmesan Chicken Pasta

• It’s a one‑pot chicken pasta (well, one skillet + one pot), which means fewer dishes and less cleanup.

• The sauce is rich and luscious, thanks to heavy cream and freshly grated Parmesan.

• The flavor hits that cozy, comforting spot: garlic, a little Italian seasoning, and just enough heat from red pepper flakes (optional).

• It’s versatile—easy to tweak for picky eaters or swap ingredients if your fridge’s inventory is bare.

Creamy Garlic Parmesan Chicken Pasta

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• Author: Olivia Hartwellen
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This Creamy Garlic Parmesan Chicken Pasta is a rich and comforting weeknight dinner made with tender chicken, a velvety garlic-Parmesan cream sauce, and perfectly cooked fusilli. It’s quick to prepare (about 30 minutes), irresistibly flavorful, and ideal for cozy evenings when you crave something indulgent yet simple.

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Ingredients

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• 2 large boneless, skinless chicken breasts (≈ 500 g), cut into 2.5 cm cubes

• 450 g twisted pasta (fusilli)

• 3 Tbsp unsalted butter (45 g), divided

• 4–5 cloves garlic, minced

• 1½ cups (360 ml) heavy cream

• ½ cup (120 ml) chicken broth

• 1 cup (100 g) grated Parmesan cheese

• 1 tsp Italian seasoning, divided

• ¼ tsp red pepper flakes (optional)

• Salt & black pepper, to taste

• 2 Tbsp fresh parsley, chopped (for garnish)

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Instructions

1. Cook the pasta: Boil fusilli in salted water until al dente. Reserve ½ cup pasta water, then drain and set aside.

2. Season the chicken: Pat dry and season with salt, pepper, and ½ tsp Italian seasoning.

3. Sear the chicken: In a large skillet over medium-high heat, melt 1 Tbsp butter. Cook chicken for 3–4 minutes per side until golden and cooked through. Remove and set aside.

4. Build the sauce: Reduce the heat to medium. Add remaining butter, garlic, and optional red pepper flakes. Sauté 30–60 seconds until fragrant.

5. Deglaze: Add chicken broth, scrape browned bits, then pour in heavy cream and the rest of the Italian seasoning. Simmer 2–3 minutes to thicken slightly.

6. Add cheese: Lower heat and stir in Parmesan gradually until smooth and creamy.

7. Combine: Return chicken and juices to the pan. Add pasta and toss well. Adjust consistency with reserved pasta water if needed.

8. Finish: Taste, season, and garnish with parsley. Serve hot.

Notes

Warm cream slightly before adding to avoid curdling.

Freshly grated Parmesan melts better than pre-shredded.

Avoid crowding the pan when searing chicken for proper browning.

Loosen overly thick sauce with a splash of pasta water.

For a vegetarian option: replace chicken with mushrooms or roasted vegetables.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop (one-pot / skillet method)
• Cuisine: American-Italian

Ingredients

• 2 large boneless, skinless chicken breasts (≈ 500 g), cut into 2.5 cm cubes

• 450 g twisted pasta (fusilli)

• 3 Tbsp unsalted butter (45 g), divided

• 4–5 cloves fresh garlic, minced

• 1½ cups (360 ml) heavy cream

• ½ cup (120 ml) chicken broth

• 1 cup (100 g) grated Parmesan cheese

• 1 tsp Italian seasoning, divided

• ¼ tsp red pepper flakes (optional)

• Salt & black pepper, to taste

• 2 Tbsp fresh parsley, chopped, for garnish

Instructions — Step by Step

1. Cook the pasta. Bring a large pot of salted water to a boil. Add the fusilli and cook until al dente (follow package instructions). Before draining, reserve about 120 ml of pasta water. Then drain and set the pasta aside.

2. Season the chicken. Pat chicken cubes dry to help them brown. Season with salt, pepper, and ½ tsp Italian seasoning.

3. Sear the chicken. In a large skillet over medium‑high heat, melt 1 Tbsp butter. Add chicken cubes and cook about 3–4 minutes per side, until golden and cooked all the way through. Transfer the cooked chicken to a plate, keeping any pan juices.

4. Build the sauce. Lower heat to medium. Add the remaining 2 Tbsp butter to the skillet. Stir in the minced garlic (and red pepper flakes, if using). Let them cook about 30–60 seconds until fragrant, being careful not to burn.

5. Deglaze & simmer. Pour in chicken broth, scraping up browned bits from the skillet bottom. Stir, then add heavy cream and the remaining ½ tsp Italian seasoning. Let everything simmer gently for 2–3 minutes until the sauce thickens slightly.

6. Add the cheese. Reduce heat to low. Gradually stir in the Parmesan, a little at a time, until the sauce is silky and smooth.

7. Combine. Return the chicken (and any juices) to the skillet. Then add the cooked pasta. Toss everything together until well coated. If the sauce seems too thick, stir in a splash of your reserved pasta water to loosen it and give a glossy finish.

8. Taste & finish. Adjust salt, pepper, or heat (red pepper flakes) as needed. Garnish with chopped parsley. Serve hot.

Cooking Tips & Tricks

• Warm your cream slightly before adding it to the skillet (just a few seconds in the microwave) to prevent sudden chilling of your sauce.

• Grate your own Parmesan if possible—it melts more smoothly and tastes brighter than pre‑grated stuff.

• Don’t crowd the pan when searing the chicken; you want those Golden Bits (they bring flavor).

• If your sauce gets too thick too fast, a little pasta water usually rescues it. That starchy water is magic.

• Feel free to sneak in extra garlic or herbs if your household loves bold flavors (unless someone gives “the glare,” then maybe hold back).

A Little Kitchen Story

This recipe actually started as a “nothing’s in the fridge but cream and cheese” rescue. One evening after a busy workweek, I faced an empty pantry and two chicken breasts. In a moment of desperation (and hunger), I threw together garlic, cream, and Parmesan—hoping for the best. What came out was better than expected. My family, including my (very picky) niece, devoured it faster than I could set the table. It quickly became my fallback weeknight dinner when I want comfort but don’t have time for a full production. And now, I love sharing it with you—no stress, maximum reward.

What to Serve With It

Because the pasta is already rich, I like to balance it with something crisp or bright:

• A simple green salad tossed in lemon vinaigrette (lettuce, cucumber, radish).

• Steamed or roasted veggies like broccoli, asparagus, or green beans.

• Crusty bread or garlic bread to soak up that heavenly sauce.

• A glass of crisp white wine (for adults, of course!).

These sides add texture and freshness, making the meal feel complete without overwhelming your prep time.

How to Store & Reheat

• Refrigerator: Place leftovers in an airtight container. It will keep well for up to 3 days.

• Freezer: The sauce may separate slightly when frozen, so I recommend freezing only the chicken (without pasta) or eating it fresh.

• Reheating: Gently reheat on low heat, stirring in a splash of milk or water to bring back creaminess. Use a lid to trap moisture. Avoid blasting it on high, which can curdle the sauce.

• Tip: If sauce thickens too much overnight, stir in some more cream or milk while reheating until it loosens up.

FAQs — Quick Answers

Can I swap the pasta shape?

Absolutely. Penne, rotini, cavatappi—whatever captures the sauce. Just adjust cooking time if needed.

Can I use half‑and‑half instead of heavy cream?

Yes, but the sauce won’t be as rich or silky. You might also need an extra splash of pasta water to smooth it out.

Can I prep ahead?

You can cut chicken and mince garlic in advance. But don’t cook pasta or sauce until you’re ready—fresh is best.

Is there a vegetarian version?

Yes! Skip the chicken and double up on mushrooms or roasted veggies. Use vegetable broth to keep the flavor depth.

Can I make it spicier?

Increase the red pepper flakes or add a pinch of cayenne—just stir carefully so you don’t overpower the garlic and cheese.

When your day feels like it’s moving too fast, Creamy Garlic Parmesan Chicken Pasta is your little kitchen hug. It’s cozy, it’s comforting, and it comes together faster than you’d guess. Trust me—once this becomes your go-to one-pot chicken pasta / easy pasta recipe, you’ll find yourself looking forward to busy nights just so you can make it again.

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