Introduction
Remember those nights when you just craved something comforting, something that tasted like a warm hug in a bowl? This Creamy Garlic Parmesan Chicken Pasta recipe is exactly that. It’s the kind of dish that instantly brings smiles to faces, and the best part? It comes together so quickly, you’ll be wondering where it’s been all your life. Perfect for a weeknight dinner, a special occasion, or even just a cozy night in!
Why You’ll Love This Recipe
- Fast: Ready in about 30 minutes, making it ideal for busy evenings.
- Easy: Simple steps that anyone can follow, even if you’re new to the kitchen.
- Giftable: Imagine bringing a batch of this over to a friend – they’ll be so grateful!
- Crowd-pleasing: From picky eaters to seasoned foodies, everyone adores this dish.
Ingredients
Gather these simple ingredients, and let’s get cooking! I find using fresh ingredients really makes a difference, but don’t stress if you need to grab a few pantry staples.
- 2 large skinless, boneless chicken breasts: These are our protein stars!
- 4 cloves garlic: Don’t be shy with the garlic; it’s key to that amazing flavor.
- 2 tablespoons fresh parsley: For a burst of freshness and a pretty garnish.
- 1/2 cup chicken broth: This adds depth and helps deglaze the pan.
- 1 lb twisted pasta: Rotini or fusilli are great because they really catch the sauce!
- 1 teaspoon Italian seasoning: A little sprinkle of everything Italian!
- 1/4 teaspoon red pepper flakes: Just a tiny bit for a gentle warmth, totally optional.
- Salt and pepper to taste: The essential flavor boosters.
- 3 tablespoons unsalted butter: For sautéing and adding richness.
- 1 1/2 cups heavy cream: This is what makes our sauce wonderfully creamy!
- 1 cup grated Parmesan cheese: The salty, nutty star of our sauce.
How to Make It
Alright, apron on! Let’s walk through this together. You’ve got this!
- First things first, let’s get our chicken ready. Cut those chicken breasts into nice, bite-sized pieces. We want them to cook evenly and be easy to eat. Give them a good sprinkle of salt and pepper.
- Next, let’s get our aromatics prepped. Mince your garlic – the finer, the better for releasing all that delicious flavor. Chop your fresh parsley too; we’ll use some in the sauce and save a bit for that beautiful finish.
- Now, let’s get our pasta cooking. Follow the package directions for your twisted pasta. While it’s bubbling away, make sure to scoop out about 1 cup of that starchy pasta water before you drain it. This liquid gold is going to be our secret weapon for the perfect sauce consistency!
- While the pasta does its thing, grab a large skillet and melt your unsalted butter over medium-high heat. Add your seasoned chicken pieces and cook them until they’re beautifully browned and cooked all the way through. Once they’re done, scoop them out of the skillet and set them aside for a moment.
- Into that same skillet, add your minced garlic. Cook it for about 1 minute until it’s wonderfully fragrant. Oh, that smell!
- Now, pour in your chicken broth. Use a spoon to scrape up all those delicious browned bits stuck to the bottom of the skillet – that’s where so much flavor hides! Let it come to a gentle simmer.
- Time for the creamy magic! Stir in the heavy cream, Italian seasoning, and those red pepper flakes (if you’re using them). Let it simmer gently for 2-3 minutes. You’ll notice it start to thicken up beautifully.
- Reduce the heat to low. This is important so our sauce doesn’t scorch. Stir in your grated Parmesan cheese until it’s completely melted and the sauce is wonderfully smooth.
- Now, bring that cooked chicken back into the skillet. Add your drained pasta, and toss everything together until the pasta and chicken are perfectly coated in that luscious sauce.
- If your sauce looks a little too thick for your liking, don’t worry! This is where our reserved pasta water comes in. Add it a little at a time, tossing as you go, until you reach your desired creamy consistency.
- Finally, stir in that fresh chopped parsley. It adds such a lovely pop of color and brightness.
- Serve this masterpiece immediately! It’s best enjoyed piping hot.
Substitutions & Additions
This recipe is so forgiving, and you can totally make it your own!
- Chicken: If you’re not a fan of chicken, shrimp or even a can of drained chickpeas would work beautifully.
- Pasta: Any pasta shape you love is fine! Penne, fettuccine, or even spaghetti can be used.
- Veggies: Want to sneak in some greens? Add some spinach or peas in the last few minutes of cooking the sauce. Sautéed mushrooms or sun-dried tomatoes would also be delicious additions.
- Spice: For more heat, increase the red pepper flakes, or add a pinch of cayenne pepper.
Tips for Success
A few little tricks can make this dish even more perfect:
- Don’t overcook the chicken: Browning it on both sides until cooked through is all you need. Overcooking can make it tough.
- Pasta water is your friend: Seriously, don’t skip reserving it! It’s the secret to a silky, smooth sauce that coats the pasta perfectly.
- Low heat for the sauce: Once you add the cream and cheese, keep the heat low to prevent the sauce from breaking or becoming grainy.
- Prep ahead: You can chop your chicken, mince your garlic, and chop your parsley earlier in the day or even the day before to save time when you’re ready to cook.
How to Store It
Leftovers are almost as good as the first time! Store any remaining pasta in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat, you might need to add a splash of milk or a little extra chicken broth to loosen up the sauce.
FAQs
Q: Can I make this dairy-free?
A: It’s a bit tricky to get the same creaminess without dairy, but you could try using full-fat coconut milk (the kind in a can, not a carton) and a dairy-free Parmesan alternative. The flavor profile will change slightly, but it’s definitely worth a try!
Q: Can I use pre-minced garlic?
A: Yes, you can! While fresh garlic offers the best flavor, pre-minced garlic from a jar will work in a pinch. Just be aware that it can sometimes have a slightly different, less pungent flavor.
Q: How can I make this dish a complete meal?
A: This pasta is pretty substantial on its own! However, serving it with a simple side salad or some steamed broccoli would make it a perfectly balanced and delicious meal.
Creamy Garlic Parmesan Chicken Pasta
Equipment
- Large skillet
- Pot for cooking pasta
Ingredients
Main ingredients
- 2 large skinless, boneless chicken breasts cut into bite-sized pieces
- 4 cloves garlic minced
- 2 tablespoons fresh parsley chopped
- 0.5 cup chicken broth
- 1 lb twisted pasta e.g., rotini or fusilli
- 1 teaspoon Italian seasoning
- 0.25 teaspoon red pepper flakes optional
- salt and pepper to taste
- 3 tablespoons unsalted butter
- 1.5 cups heavy cream
- 1 cup grated Parmesan cheese
Instructions
- Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
- Mince the garlic and chop the fresh parsley.
- Cook the twisted pasta according to package directions. Reserve about 1 cup of starchy pasta water before draining.
- Melt the unsalted butter in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
- Add the minced garlic to the same skillet and cook for about 1 minute until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a gentle simmer.
- Stir in the heavy cream, Italian seasoning, and red pepper flakes (if using). Let simmer for 2-3 minutes until slightly thickened.
- Reduce heat to low. Stir in the grated Parmesan cheese until melted and smooth.
- Return the cooked chicken to the skillet. Add the drained pasta and toss to coat everything in the sauce.
- If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Stir in the fresh chopped parsley.
- Serve immediately.