Creamy Garlic Parmesan Chicken Pasta is a one-pan dinner with tender chicken, al dente pasta, and a velvety garlic-Parmesan sauce.

Scale

2 large boneless, skinless chicken breasts, cut into cubes

1 lb twisted pasta (fusilli, penne, or rotini)

3 Tbsp unsalted butter

4–5 cloves garlic, minced

1 1/2 cups heavy cream

1/2 cup chicken broth

1 cup freshly grated Parmesan cheese

1 tsp Italian seasoning, divided

1/4 tsp red pepper flakes (optional)

Salt and black pepper, to taste

2 Tbsp fresh parsley, chopped

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1. Boil pasta in salted water until al dente; reserve 1/2 cup water, drain.

2. Season chicken with salt, pepper, and half Italian seasoning.

3. Melt 1 Tbsp butter in skillet; sear chicken 3–4 minutes per side until cooked; remove.

4. Melt 2 Tbsp butter in skillet; sauté garlic and red pepper flakes 30 seconds.

5. Deglaze with broth, stir in cream and remaining seasoning, simmer 2–3 minutes.

6. Whisk in Parmesan gradually over low heat until smooth.

7. Return chicken and pasta to skillet, toss gently with sauce.

8. Add reserved pasta water if needed, garnish with parsley, serve immediately.

Pro tip – Freshly grated Parmesan melts smoother than packaged.

Flavor boost – Add bacon, mushrooms, or sun-dried tomatoes.

Lighter option – Swap heavy cream for half-and-half.

Pairings – Serve with garlic bread or salad.