Creamy Garlic Parmesan Chicken Pasta (Skillet)
A rich and balanced skillet pasta featuring tender seared chicken, garlic-infused cream sauce, and freshly grated Parmesan. Finished directly in the pan for a silky sauce that clings to every bite.
Equipment
- Large skillet (12 inch)
- Large pot for pasta
- Colander
- Whisk
- Tongs or Spatula
- Measuring Cups and Spoons
Ingredients
Chicken
- 1 1/2 lb boneless, skinless chicken breast cut into bite-sized pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp olive oil
Pasta
- 12 oz penne or rigatoni
Garlic Parmesan Sauce
- 4 tbsp unsalted butter
- 5 cloves garlic minced
- 1 1/2 cups heavy cream
- 3/4 cup chicken broth
- 1 1/4 cups freshly grated Parmesan
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes optional
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta 1–2 minutes shy of al dente. Reserve 1/2 cup pasta water before draining.
- Sear the chicken: Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear 2–3 minutes per side until golden and cooked through. Remove from skillet and set aside.
- Build the garlic base: Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and cook 30–45 seconds until fragrant but not browned.
- Create the cream sauce: Pour in heavy cream and chicken broth. Bring to a gentle simmer and cook 4–6 minutes until slightly thickened.
- Add Parmesan: Lower heat slightly and stir in grated Parmesan gradually until melted and smooth. Avoid boiling after cheese is added.
- Combine everything: Return cooked chicken and drained pasta to the skillet. Toss thoroughly to coat. Add reserved pasta water a little at a time if sauce needs loosening. Simmer gently 2–3 minutes until glossy and cohesive.
- Serve: Remove from heat and garnish with chopped parsley and additional Parmesan if desired.
Notes
Important: Do not boil the sauce after adding Parmesan to prevent separation.
Too thick? Add 1–2 tablespoons reserved pasta water.
Storage: Refrigerate up to 3 days and reheat gently with a splash of milk or broth.