Description
A rich and creamy garlic chicken pasta dish that’s bursting with flavor and easy to make, perfect for any occasion.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts, 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 ½ cups heavy cream
- ½ cup chicken broth
- 1 cup grated Parmesan cheese (preferably freshly grated)
- 1 tsp Italian seasoning, divided
- ¼ tsp red pepper flakes (optional)
- Fine salt and black pepper, to taste
- 2 Tbsp fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Cook pasta until al dente per package directions. Reserve ½ cup pasta water; drain.
- 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 for 3–4 minutes per side until golden and cooked through. Transfer to a plate and keep the juices.
- Lower heat to medium. Add remaining 2 Tbsp butter. Stir in garlic and red pepper flakes; cook for 30–60 seconds until fragrant.
- Pour in chicken broth, scraping browned bits. Stir in heavy cream and remaining ½ tsp Italian seasoning. Simmer gently for 2–3 minutes to thicken slightly.
- Reduce heat to low. Gradually sprinkle in Parmesan, stirring until fully melted and sauce is velvety smooth.
- Return chicken (and juices) to the skillet. Add drained pasta and toss until evenly coated. If the sauce is thick, stir in splashes of reserved pasta water until glossy and clinging to the pasta.
- Taste and adjust salt/pepper. Garnish with chopped parsley and serve immediately.
Notes
For best flavor, use fresh ingredients. You can add sautéed vegetables like spinach, mushrooms, or bell peppers for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 600mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg