Creamy Garlic Parmesan Chicken Pasta
A comforting pasta dish featuring tender chicken in a rich, creamy garlic parmesan sauce, perfect for weeknight dinners.
Ingredients
Pasta
- 8 oz Fusilli or penne pasta Feel free to use any short pasta you love.
Chicken
- 2 medium Chicken Breasts Tender and juicy; rotisserie chicken can also be used for a quicker meal.
Sauce Ingredients
- 4 cloves Garlic, minced The aromatic star of the dish—don’t skimp!
- 2 tbsp Butter For sautéing and creating that silky sauce base.
- 1 cup Heavy Cream Substitute with half-and-half or Greek yogurt for a lighter touch.
- 1 cup Parmesan Cheese, grated Freshly grated is best for optimal flavor; save some for garnishing!
- 1 cup Chicken Broth Use vegetable broth if preferred.
- to taste Salt and Pepper Essential for seasoning.
- Fresh Parsley, for garnish Adds color and freshness; basil works as well.
Instructions
Cooking the Pasta
- In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside, saving some pasta water for later.
Sautéing the Chicken
- In a large skillet over medium heat, melt the butter. Add the diced chicken, seasoning with salt and pepper. Cook for 5-7 minutes until the chicken is golden brown and cooked through. Remove and set aside.
Making the Sauce
- In the same skillet, add the minced garlic. Sauté for about 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer. Stir in the heavy cream, letting the mixture thicken slightly.
- Gradually whisk in the grated parmesan cheese until melted and smooth. Add a splash of reserved pasta water if necessary to achieve desired consistency.
Combining Everything
- Add the cooked pasta and chicken back into the skillet, tossing until everything is well coated in the creamy sauce. Adjust seasoning if necessary.
Garnishing and Serving
- Remove from heat and sprinkle fresh parsley on top. Serve hot with extra parmesan on the side if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in a skillet over medium heat with a splash of milk or chicken broth. Can be frozen for up to 3 months; leave out parsley when storing.