One-Pot Creamy Garlic Parmesan Chicken Pasta combines tender chicken, al dente pasta, and a velvety garlic-Parmesan cream sauce in a single skillet.

Scale

2 large chicken breasts, cubed

1 lb fusilli pasta (or penne/rotini)

3 tbsp unsalted butter, divided

4–5 garlic cloves, minced

1½ cups heavy cream

½ cup chicken broth

1 cup freshly grated Parmesan cheese

1 tsp Italian seasoning, divided

¼ tsp red pepper flakes (optional)

Salt and pepper, to taste

2 tbsp fresh parsley, chopped

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1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water and drain.

2. Season chicken with salt, pepper, and ½ tsp Italian seasoning.

3. Heat 1 tbsp butter in a skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden and cooked through. Remove and set aside.

4. In the same skillet, melt remaining butter. Add garlic and red pepper flakes. Sauté until fragrant.

5. Deglaze with chicken broth, scraping browned bits.

6. Stir in heavy cream and remaining Italian seasoning. Simmer 2–3 minutes.

7. Lower heat, whisk in Parmesan gradually until smooth. Do not boil.

8. Return chicken and juices. Add pasta and toss to coat, loosening with pasta water as needed.

9. Adjust seasoning, garnish with parsley, and serve hot.

Substitute chicken thighs for richer flavor.

Always grate Parmesan fresh to avoid grainy sauce.

Loosen thickened sauce with reserved pasta water.

Can be made ahead through the sauce step, then reheated and combined before serving.