Description
A quick and creamy garlic chicken pasta dish that’s perfect for weeknight dinners.
Ingredients
- 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 lb twisted pasta (fusilli, penne, or rotini)
- 3 Tbsp unsalted butter, divided
- 4–5 cloves garlic, minced
- 1½ cups heavy cream
- ½ cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning, divided
- ¼ tsp red pepper flakes (optional)
- Fine salt and freshly ground black pepper, to taste
- 2 Tbsp fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente as per package instructions. Reserve ½ cup of pasta cooking water, then drain pasta.
- Pat the cubed chicken dry; season with salt, pepper, and ½ tsp Italian seasoning. Heat 1 Tbsp butter in a large skillet over medium-high heat. Add chicken in a single layer and sear until golden and cooked through, about 4–6 minutes. Remove chicken to a plate and tent to keep warm.
- In the same skillet, reduce heat to medium, add remaining 2 Tbsp butter, minced garlic, and red pepper flakes if using. Sauté for 30–45 seconds until fragrant.
- Pour in chicken broth and deglaze the pan, stirring in remaining ½ tsp Italian seasoning and heavy cream. Simmer gently for 2–3 minutes.
- Whisk in freshly grated Parmesan until smooth, loosening with reserved pasta water as needed. Season with salt and pepper.
- Return chicken to skillet, add drained pasta, and toss until everything is coated. Garnish with chopped parsley and serve immediately.
Notes
Use freshly grated Parmesan for best results. This recipe can be made dairy-free using cashew cream and nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian