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Creamy Garlic Parmesan Chicken Pasta

A deliciously simple pasta dish with tender chicken and a rich, creamy garlic Parmesan sauce that's perfect for family dinners and special occasions.
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Préparation 10 minutes
Cuisson 20 minutes
Temps total 30 minutes
Portions: 4 servings
Plat: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Préparation Notes

Ingrédients
  

Main Ingredients
  • 8 oz twist pasta Use any pasta shape you prefer.
  • 2 pieces chicken breasts, diced Ensure they are boneless and skinless.
  • 4 cloves garlic, minced Freshly minced garlic works best.
  • 1 cup heavy cream For a lighter version, use half-and-half.
  • 1 cup grated Parmesan cheese Use freshly grated for best flavor.
  • 2 tablespoons olive oil For sautéing the chicken.
  • to taste Salt and pepper Season according to preference.
  • to taste Parsley for garnish (optional) Adds freshness when serving.

Préparation
 

Preparation
  1. Clear the counter and gather all the ingredients.
  2. Dice the chicken breast and mince the garlic.
Cooking
  1. Bring salted water to a boil in a large pot and cook the twist pasta according to package instructions for about 8-10 minutes.
  2. Drain the pasta and set aside, keeping a little pasta water in reserve.
  3. In a large pan, heat olive oil over medium heat. Add the diced chicken and cook for 5-7 minutes until browned and cooked through.
  4. Stir in the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
  5. Add heavy cream to the pan and reduce the heat to low, letting it simmer for 3-5 minutes to thicken slightly.
  6. Sprinkle grated Parmesan cheese into the sauce and stir until melted and smooth.
  7. Return the cooked pasta to the pan, tossing to coat in the sauce. If needed, add reserved pasta water to thin the sauce.
  8. Season with salt and pepper to taste, then garnish with parsley before serving.
  9. Serve immediately, while warm and creamy.

Notes et conservation

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months, separating pasta from sauce for optimal results when reheating.