Description
Indulge in Creamy Garlic Parmesan Chicken Pasta today! Discover a delicious recipe for a satisfying meal. Try it now!
Ingredients
Scale
- 2 large boneless, skinless chicken breast (cut into 1-inch cubes)
- 1 lb twisted pasta (fusilli) (or penne/rotini)
- 3 Tbsp unsalted butter (divided)
- 4–5 cloves fresh garlic (minced)
- 1.5 cups heavy cream
- 0.5 cup chicken broth
- 1 cup Parmesan cheese (freshly grated preferred)
- 1 tsp Italian seasoning (divided)
- 0.25 tsp red pepper flakes (optional)
- fine salt & black pepper (to taste)
- 2 Tbsp fresh parsley (chopped, for garnish)
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Cook pasta until al dente per package directions. Reserve ½ cup pasta water before draining.
- Step 2: Pat chicken dry. Season with salt, pepper, and ½ tsp Italian seasoning. In a large skillet over medium-high heat, melt 1 Tbsp butter. Sear chicken 3-4 minutes per side until golden and cooked through. Transfer to a plate, keeping the juices.
- Step 3: Lower heat to medium. Add remaining 2 Tbsp butter. Stir in garlic and red pepper flakes; cook 30-60 seconds until fragrant.
- Step 4: Pour in chicken broth, scraping up browned bits. Stir in heavy cream and remaining ½ tsp Italian seasoning. Simmer gently 2-3 minutes to thicken slightly.
- Step 5: Reduce heat to low. Gradually sprinkle in Parmesan, stirring until fully melted and sauce is velvety smooth.
- Step 6: Return chicken and juices to the skillet. Add drained pasta. Toss until evenly coated. If sauce is thick, stir in splashes of reserved pasta water until glossy.
- Step 7: Taste and adjust salt/pepper. Garnish with chopped parsley and serve immediately.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg