Description
A rich and creamy pasta dish featuring tender chicken and a velvety garlic Parmesan sauce, perfect for weeknight dinners.
Ingredients
- 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 lb (450 g) 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 (freshly grated preferred)
- 1 tsp Italian seasoning, divided
- ¼ tsp red pepper flakes, optional
- Fine salt & black pepper, to taste
- 2 Tbsp fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a rolling boil and cook pasta until al dente per package directions. Reserve ½ cup pasta water; drain.
- Pat chicken dry and season with salt, pepper, and ½ tsp Italian seasoning. In a large skillet over medium-high heat, melt 1 Tbsp butter and sear chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate (keep juices).
- Lower heat to medium, add remaining 2 Tbsp butter, stir in garlic and red pepper flakes, and 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 smooth.
- Return chicken (and juices) to the skillet and add drained pasta. Toss until evenly coated. If sauce is thick, stir in reserved pasta water until glossy and clinging to the pasta.
- Taste and adjust salt and pepper. Garnish with chopped parsley and serve immediately.
Notes
Use freshly grated Parmesan for the best flavor and texture. Adjust the garlic to your taste and consider adding vegetables for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian