Creamy Garlic Parmesan Chicken Pasta (30-Minute Recipe!) Recipe
This Creamy Garlic Parmesan Chicken Pasta is a delicious and easy 30-minute meal featuring tender chicken breast cubes and twisted pasta in a rich, velvety garlic-Parmesan sauce. Perfect for busy weeknights, it combines savory Italian seasoning, a hint of red pepper flakes for a gentle kick, and fresh parsley for garnish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Searing and simmering
- Cuisine: Italian-American
- Diet: Low Salt
Ingredients
Scale
Chicken
- 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
- Salt, to taste
- Black pepper, to taste
- 1/2 tsp Italian seasoning (half of 1 tsp total)
Pasta
- 1 lb twisted pasta (fusilli) or penne/rotini
Sauce
- 3 Tbsp unsalted butter, divided
- 4–5 cloves fresh garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1/2 tsp Italian seasoning (remaining half of 1 tsp total)
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
Garnish
- 2 Tbsp fresh parsley, chopped
Instructions
- Cook pasta & sear chicken: Bring a large pot of generously salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1/2 cup of the pasta water and then drain the pasta. While the pasta cooks, pat the chicken cubes dry and season them with salt, black pepper, and half of the Italian seasoning. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the chicken cubes and sear for 3 to 4 minutes per side until they are golden and cooked through. Remove the chicken to a plate and set aside.
- Make garlic-Parmesan sauce: Reduce the skillet heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and optional red pepper flakes. Cook for 30 to 60 seconds until fragrant, being careful not to burn the garlic. Deglaze the pan by pouring in the chicken broth, scraping the bottom to loosen browned bits. Stir in the heavy cream and the remaining Italian seasoning. Let the sauce simmer for 2 to 3 minutes to thicken slightly. Then, reduce heat to low and gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
- Toss & serve: Return the cooked chicken and any accumulated juices to the skillet with the sauce. Add the drained pasta and toss gently to coat everything evenly. If needed, add splashes of the reserved pasta water to achieve a silky and clingy sauce. Taste and adjust seasoning with salt and pepper as desired. Garnish with freshly chopped parsley and serve immediately for a comforting and flavorful dish.
Notes
- For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
- You can use any short pasta such as penne, rotini, or fusilli for the best sauce adherence.
- Adjust red pepper flakes or omit for no heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat or in the microwave with a splash of cream or water to loosen the sauce.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 130 mg
Keywords: Creamy Garlic Parmesan Chicken Pasta, Garlic Parmesan Pasta, Chicken Pasta Recipe, 30 Minute Pasta, Easy Dinner Recipe
