Creamy Garlic Parmesan Chicken Pasta (Print-Friendly Format)
Golden chicken with garlic-Parmesan sauce and cheesy twisted pasta, all in one comforting, flavorful pan.
# Required Ingredients:
→ Main
01 -
4 boneless, skinless chicken breasts or 570 grams chicken thighs
02 -
340 grams twisted pasta (rotini, fusilli, or cavatappi)
→ Sauce
03 -
3 tablespoons unsalted butter
04 -
1 tablespoon olive oil
05 -
4 garlic cloves, minced
06 -
240 milliliters chicken broth
07 -
300 milliliters heavy cream
08 -
135 grams grated Parmesan cheese
→ Seasoning and Garnish
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
11 -
2 tablespoons chopped fresh parsley
# How to Make It:
01 -
Pat chicken dry with paper towel and season both sides generously with salt and freshly ground black pepper.
02 -
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken for 5–6 minutes per side until golden and internal temperature reaches 74°C. Remove from skillet and let rest.
03 -
Reduce heat to medium. Melt remaining 2 tablespoons butter in the same skillet, add minced garlic, and sauté for about 30 seconds until aromatic.
04 -
Deglaze the skillet with chicken broth, scraping up all browned bits. Stir in heavy cream and simmer for 3–4 minutes. Gradually whisk in grated Parmesan until sauce is smooth and slightly thickened, about 2 minutes. Adjust seasoning with salt and black pepper.
05 -
Meanwhile, cook twisted pasta in a large pot of generously salted boiling water until al dente, 8–10 minutes. Reserve 240 milliliters pasta water, then drain.
06 -
Slice chicken. Return chicken to skillet with sauce. Add cooked pasta and toss until thoroughly coated, adding reserved pasta water as needed to achieve a creamy consistency.
07 -
Sprinkle with chopped parsley and serve immediately while hot.
# Additional Information:
01 -
For best texture, cook pasta just until al dente and finish in the sauce to absorb flavour.
02 -
Reserve some pasta water to help emulsify and adjust sauce consistency as needed.