Creamy Garlic Parmesan Chicken Pasta is a family favorite and is ready in 30 minutes. Use shredded rotisserie chicken or easily cook some chicken breasts from scratch following the directions in the recipe. You'll love how easy this recipe comes together yet it tastes like something you'd get from a high end restaurant.
2poundsboneless skinless chicken breastsabout 3 to 4 medium breasts
1teaspoonItalian seasoning
1teaspoongarlic powder
½teaspoonsalt
2Tablespoonsolive oil
For Pasta
1poundpastaI used penne
Salt for boiling pasta
4Tablespoonsunsalted butter
6garlic clovesminced
2cupsheavy cream
4ouncescream cheese
1½cupsgrated parmesan
¼teaspoonred pepper flakes
Ground black pepper, to taste
Garnish
Minced parsley or sliced basil
Instructions
Cook the pasta according to the package instructions. Reserve 1 cup of pasta water then drain the pasta with the help of a colander.
Pat dry the chicken breasts with paper towels, then cut each breast vertically in half. Place the breasts lying flat on a chopping board, cover them with plastic wrap and pound them with a meat mallet or a rolling pin for even thickness.
Season both sides of the chicken with Italian seasoning, garlic powder, and salt.
Heat up a large (12-inch) skillet on medium-high heat for 2 minutes. Add the olive oil to the pan, then add the seasoned chicken and cook for 3 minutes per side or until done. Be careful not to overcook the chicken breasts.
Remove the chicken from the pan and turn down the heat to medium. Add butter to the skillet and let it melt. Add the minced garlic and sauté for 30 seconds. Be careful not to burn the garlic.
Add the heavy cream and let it simmer still on medium heat until the cream is reduced and thickened. About 5 minutes.
Add the cream cheese and stir. Let the cream cheese melt, and then add the shredded parmesan. Stir well to combine.
Add the cooked pasta to the pan and coat with the creamy sauce. Add the reserved pasta water as needed to thin it out.
Sprinkle on and mix in the red pepper flakes and some black pepper. Taste and add a pinch of salt if needed.
Slice the cooked chicken and place it on top of the pasta. Garnish with minced fresh parsley or sliced fresh basil. Serve warm.
Notes
I recommend using freshly grated parmesan for the best flavor.
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a little milk to thin it out, as it will be quite thick after chilling in the fridge. I find that adding a pinch of salt is necessary if you thin it out with more milk.
This recipe stores well in the freezer for up to a month.