Name: The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 2 large boneless, skinless chicken breasts, cut into 1-inch cubes; 1 lb (about 450 g) twisted pasta (like fusilli) – or your pasta of choice; 3 tbsp unsalted butter, divided; 4–5 cloves garlic, minced; 1½ cups heavy cream; ½ cup chicken broth; 1 cup freshly grated Parmesan cheese; 1 tsp Italian seasoning (divided); ¼ tsp red pepper flakes (optional); Salt and black pepper, to taste; 2 tbsp fresh parsley, chopped (for garnish)

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I want to share an indulgently creamy, garlicky pasta dish featuring tender chicken and twirly fusilli, coated in a velvety Parmesan-cream sauce—ideal for any weeknight craving. The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week

Why I’ll Love This Recipe

I absolutely adore how this recipe delivers restaurant-level flavor with minimal effort. It turns a typical weeknight dinner into something elegant yet straightforward. I can have it on the table in under 40 minutes, and its universally pleasing flavor (creamy, cheesy, and rich) means it’s a hit whether cooking for myself or family.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large boneless, skinless chicken breasts, cut into 1-inch cubes
1 lb (about 450 g) twisted pasta (like fusilli) – or my pasta of choice
3 tbsp unsalted butter, divided
4–5 cloves garlic, minced
1½ cups heavy cream
½ cup chicken broth
1 cup freshly grated Parmesan cheese
1 tsp Italian seasoning (divided)
¼ tsp red pepper flakes (optional)
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped (for garnish)

Directions

Phase 1: Cook the Pasta & Chicken

I bring a large pot of salted water to a boil and cook the pasta until al dente. I reserve ½ cup pasta water, drain, and set aside.
I pat the chicken dry, then season with salt, pepper, and ½ tsp Italian seasoning.
In a large skillet over medium-high heat, I melt 1 tbsp butter and sear the chicken in a single layer for 3–4 minutes per side until golden and cooked through. I remove the chicken and set it aside.

Phase 2: Make the Garlic-Parmesan Sauce

In the same skillet, I melt the remaining 2 tbsp butter over medium heat. I add the garlic (and red pepper flakes if using) and sauté for 30–60 seconds until fragrant.
I pour in the chicken broth to deglaze the pan, scraping up browned bits. Then I stir in the heavy cream and the remaining Italian seasoning, bringing it to a gentle simmer for 2–3 minutes.
I reduce the heat to low and gradually whisk in the Parmesan until smooth—avoiding boiling after adding the cheese to keep the sauce silky.

Phase 3: Combine & Serve

I return the chicken (with its juices) to the skillet and add the pasta.
I toss gently to coat everything in sauce. If the sauce is too thick, I stir in some of the reserved pasta water until I get the consistency I like.
I taste, adjust seasoning if needed, garnish with parsley, and serve immediately.

Servings and Timing

Serves: 4 people
Prep time: 15 minutes
Cook time: 25 minutes
Total time: about 40 minutes

Variations

Swap chicken thighs for breasts to deepen flavor and add juiciness.
Change the pasta shape—penne, rotini, bow-tie, or fettuccine all work beautifully.
Add vegetables like spinach, broccoli, mushrooms, or sun-dried tomatoes during the final toss for extra flavor and nutrition.

Storage / Reheating

To store: I let the dish cool completely, then refrigerate it in an airtight container for up to 3 days.
To reheat: I warm it gently on the stovetop over low heat with a splash of milk, cream, or chicken broth to bring the sauce back to life. I avoid microwaving to keep the sauce’s silky texture.

FAQs

1. Can I make this with a different kind of pasta?

Absolutely! I often use penne, fettuccine, or bow ties—each shape brings its own charm, so I go with what I have or what mood strikes.

2. How do I store and reheat leftovers?

I store leftovers in the fridge for up to 3 days and reheat gently on the stove, adding a bit of milk or broth to loosen the sauce.

3. Can I add vegetables to the recipe?

Definitely! I sometimes add spinach or broccoli for color and nutrition. They wilt perfectly into the warm sauce.

4. What if my sauce is too thick?

I stir in a splash of that reserved pasta water—it’s starchy and flavorful, perfect for thinning the sauce without watering it down.

5. Can I substitute heavy cream?

I’ve found that heavy cream gives the best rich texture and consistency. Half-and-half works in a pinch, but the sauce won’t be as luxurious.

Conclusion

I feel like I’ve discovered my go-to weeknight hero with this dish. It’s rich, comforting, and reliable—ready in under an hour and consistently satisfying. Whether I’m cooking for family or craving something indulgent after a long day, this pasta never fails to impress.

The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week

Why I’ll Love This Recipe

Ingredients