Creamy Garlic Parmesan Chicken (Print Version)

Tender chicken and pasta come together in a smooth garlic Parmesan cream sauce for a quick meal.

# What You'll Need:

→ Protein

01 - 2 large boneless, skinless chicken breasts, cut into 1-inch cubes

→ Pasta

02 - 1 lb twisted pasta (fusilli), or substitute with penne or rotini

→ Dairy & Fats

03 - 3 tablespoons unsalted butter
04 - 1 ½ cups heavy cream
05 - 1 cup freshly grated Parmesan cheese

→ Liquids

06 - ½ cup chicken broth

→ Aromatics & Seasonings

07 - 4-5 cloves fresh garlic, minced
08 - 1 teaspoon Italian seasoning
09 - ¼ teaspoon red pepper flakes (optional)
10 - Salt, to taste
11 - Black pepper, to taste
12 - 2 tablespoons fresh parsley, chopped

# Steps to Follow:

01 - Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve ½ cup of pasta water before draining.
02 - Pat chicken cubes dry, season with salt, pepper, and half of the Italian seasoning. Melt 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken in a single layer for 3-4 minutes per side until golden and cooked through. Remove and set aside.
03 - Reduce heat to medium and melt remaining 2 tablespoons butter in the same skillet. Add minced garlic and red pepper flakes; sauté 30-60 seconds until fragrant. Deglaze pan with chicken broth, scraping browned bits. Stir in heavy cream and remaining Italian seasoning. Simmer gently for 2-3 minutes until slightly thickened.
04 - Lower heat and gradually add grated Parmesan, stirring until smooth and velvety. Return chicken and any juices to skillet. Add drained pasta and toss gently to coat evenly. Adjust sauce thickness with reserved pasta water if needed. Season with additional salt and pepper to taste.
05 - Sprinkle chopped fresh parsley over the dish. Serve immediately while warm.

# Additional Notes:

01 - Reserve pasta water to adjust sauce consistency; its starch content helps the sauce cling to pasta.
02 - Use freshly grated Parmesan from a block for the smoothest, creamiest sauce.
03 - Avoid burning garlic by cooking it just until fragrant, about 30-60 seconds.
04 - Cook chicken in a single layer to achieve a golden, flavorful crust without steaming.

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