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This extra creamy garlic parmesan chicken pasta comes together in under an hour and feels like a hug on a plate. You get juicy chicken chunks, twirly noodles, and a deliciously smooth garlic parmesan sauce. I love that it feels fancy but doesn’t stress me out, and my family always leaves the table with big smiles.
I made this for the first time on a cool fall night, and ever since, it’s become our go-to when we’re craving pure comfort food. That creamy sauce with melt-in-your-mouth chicken always brings big grins to everyone sitting at the table.
Tasty Ingredients
- Chicken breasts: Grab two large ones and cut them into bite-size cubes. Go for firm and fresh meat if you can.
- Twisted pasta like fusilli: About 450 grams. These hold that creamy sauce better than anything else.
- Butter: Three tablespoons, split them up for flavor and a smooth sauce. Use unsalted for best results.
- Fresh garlic: Four to five cloves, finely chopped for that punchy flavor. Make sure they’re firm with no green bits.
- Heavy cream: One and a half cups to get it nice and silky. Go for at least thirty percent fat so nothing curdles.
- Chicken broth: Half a cup brings depth and rounds everything out. Veggie broth works if that’s all you have.
- Freshly grated parmesan: A big handful. Best flavor comes from grating it fresh yourself, trust me.
- Italian herb blend: A teaspoon gives that savory, herby vibe. Don’t go overboard, just enough for a boost.
- Red chili flakes: Totally optional for a little kick. Skip if you prefer it mild.
- Salt and black pepper: Simple but essential. Fresh ground black pepper really makes it pop.
- Fresh parsley: Two tablespoons, get it chopped fine for a colorful, bright finish. Flat-leaf gives the most punch.
Relaxed Step-by-Step
- Boil the pasta:
- Get a big pot of salted water bubbling. Cook your pasta firm to the bite like the package says. Save half a mug of the cooking water, then drain the rest and set those noodles aside.
- Prep and sizzle the chicken:
- Pat the chicken dry, cube it evenly, and sprinkle it with salt, pepper, and half your herbs. Heat up a pan on medium-high, melt a bit of your butter, and cook the chicken for three or four minutes ‘til it’s golden all over. Set it aside when it’s cooked through.
- Whip up the garlic parmesan sauce:
- Use the same pan and drop in the rest of your butter. Toss in garlic and a pinch of chili flakes. Let it get fragrant for a minute. Pour in your broth, scraping up the tasty bits, add cream, and the rest of the herbs. Let the sauce gently bubble for two to three minutes. Turn the heat low, then stir in parmesan bit by bit so it turns thick and glossy. Don’t let it boil or the cheese gets grainy.
- Mix it all together and dig in:
- Put your seared chicken and any juices, plus the cooked noodles, straight into the sauce. Mix everything until coated. Splash in some pasta water if it’s thick. Taste and tweak the seasoning if you need. Sprinkle with parsley and serve it up ASAP.
Highlight
Since my daughter started helping with grating the parmesan, this dish became our little family tradition. She loves watching those cheese strings melt into the hot sauce. That parmesan magic is what makes this one a favorite for me.
Storage Tips
Cover leftovers and keep them chilled for about two or three days. When you heat some up, stir in a spoon of water or cream and warm gently over medium for that creamy finish all over again.
Ingredient swaps
If you’ve got no parmesan, pecorino’s perfect too. Want it veggie? Pan-fry some mushrooms and roasted zucchini as a switch. A bit of white wine with the broth tastes amazing as well.
Serving ideas
Fresh mixed greens and just-baked ciabatta are spot on here. Toasted garlic bread works wonders too. When friends come by, I put the pasta right in the pan on the table—it’s got laid-back Mediterranean vibes.
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Background story
The combo of creamy sauce and cheesy goodness originally came from Italian-American kitchens but quickly became a favorite in lots of German homes. It’s simple, filling, and big on celebration—perfect for any Sunday dinner at our place.
Recipe FAQs
- → What's the trick for super juicy chicken?
Pat those chicken pieces dry, season well, then give them a quick hot sear on both sides. That's how you keep every bite moist.
- → Why bother with freshly grated parmesan?
It melts smoother and makes the sauce extra luscious. No lumps, just pure creamy goodness.
- → How do you make the sauce stay smooth?
After adding parmesan, keep the heat low and keep stirring so it doesn't split or get lumpy.
- → Can I swap the pasta shape?
Totally! Penne, rotini, or fusilli all soak up the sauce like a champ. Grab whichever you like best.
- → What's the best way to reheat leftovers?
Warm everything gently in a pot over low with a splash of cream or pasta water to loosen it up.
- → Want to sneak in more veggies?
Throw in some sautéed mushroom slices or spinach. They make it even tastier and add some green.