Description
This creamy Cheesy Garlic Chicken Pasta is a restaurant-quality dinner that comes together in just 30 minutes. Tender chicken, perfectly cooked pasta, and a rich garlic cream sauce loaded with melted cheese make this the ultimate comfort food for busy weeknights.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 12 oz pasta (penne, rigatoni, or farfalle)
- 5-6 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1½ cups shredded mozzarella cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon salt (plus more for pasta water)
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for heat)
- Fresh parsley, chopped (for garnish)
- Extra Parmesan for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set pasta aside.
- Season and Cook the Chicken: Pat chicken pieces dry with paper towels and season with salt, pepper, and 1 teaspoon Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 5-6 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F). Remove chicken from skillet and set aside on a plate.
- Build the Garlic Base: In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and remaining 1 teaspoon Italian seasoning. Sauté for 60-90 seconds until fragrant, stirring constantly to prevent burning.
- Create the Cream Sauce: Pour in chicken broth, scraping up any browned bits from the bottom of the pan (that’s flavor!). Add heavy cream and bring to a gentle simmer. Let it bubble for 3-4 minutes, stirring occasionally, until slightly thickened.
- Add the Cheese: Reduce heat to low. Gradually stir in Parmesan cheese, allowing it to melt completely before adding mozzarella. Stir until smooth and creamy. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach desired consistency.
- Combine Everything: Return cooked chicken to the skillet along with any accumulated juices. Add drained pasta and toss everything together using tongs, ensuring every piece is coated in that gorgeous creamy sauce. Let it all heat through for 2-3 minutes, stirring occasionally.
- Finish and Serve: Remove from heat. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped parsley and extra Parmesan cheese. Serve immediately while hot and creamy.
Notes
- Pasta Water is Magic: The starchy pasta water helps thin the sauce while making it silkier. Don’t skip reserving it!
- Don’t Overcook the Chicken: Use a meat thermometer to ensure it reaches 165°F, then remove it promptly to avoid dry, rubbery chicken.
- Fresh Garlic Matters: Jarred minced garlic can become bitter when sautéed. Fresh garlic delivers the best flavor.
- Control the Heat: Keep the heat at medium-low when adding cheese to prevent the sauce from breaking or becoming grainy.
- Customize Your Spice Level: Add red pepper flakes for heat, or omit them for a milder version kids will love.
1⅓ cups (approximately)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1⅓ cups (approximately)
- Calories: 612
- Sugar: 3g
- Sodium: 748mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 142mg