Description
This Creamy Garlic Parmesan Chicken Pasta is a rich and comforting dish featuring tender chicken breasts cooked with garlic and Italian seasoning, tossed in a luscious creamy parmesan sauce with perfectly cooked pasta. It’s a quick and satisfying dinner option that combines savory flavors and a velvety texture in one skillet.
Ingredients
Scale
Chicken
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts, cubed
- Salt and black pepper to taste
- 1 tsp garlic powder
- 1 tsp Italian seasoning
Sauce and Pasta
- 4 garlic cloves, minced
- 2 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
- 2 cups uncooked pasta (penne, rotini, or fusilli)
- 1 cup freshly grated parmesan cheese
- 1 tbsp butter
Garnish (Optional)
- Chopped parsley
- Red pepper flakes
Instructions
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Season the cubed chicken breasts with salt, black pepper, garlic powder, and Italian seasoning. Cook the chicken until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
- Sauté garlic: In the same skillet, add the minced garlic and sauté it for about 1 minute until fragrant, taking care not to burn it.
- Prepare the sauce: Pour in chicken broth, milk, and heavy cream into the skillet. Stir well to combine all the liquids and bring the mixture to a gentle simmer.
- Cook the pasta: Add the uncooked pasta to the skillet. Cook uncovered for 10 to 12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and the sauce begins to thicken.
- Combine and finish: Stir in the freshly grated parmesan cheese, butter, and the cooked chicken pieces. Mix thoroughly until the sauce is creamy and everything is evenly coated.
- Adjust seasoning: Taste the dish and adjust salt, pepper, or any other seasoning as needed to your preference.
- Garnish and serve: Garnish the pasta with chopped parsley or sprinkle red pepper flakes for a bit of heat, then serve warm.
Notes
- Use freshly grated parmesan cheese for best flavor and texture.
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
- If pasta absorbs too much liquid before fully cooking, add a splash of chicken broth or milk to keep it creamy.
- The recipe works well with other pasta shapes like farfalle or fusilli if penne or rotini are unavailable.
- For a spicier dish, increase the amount of red pepper flakes or add a pinch of cayenne pepper while cooking the sauce.
