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Creamy chicken garlic parmesan pasta served in a white bowl with sliced chicken and fresh basil

Easy, Creamy Chicken Garlic Parmesan Pasta

4.80 from 10 votes
Golden seared chicken over a rich creamy garlic parmesan sauce tossed with your favourite pasta. This is comfort food at its very best and it is on the table in 30 minutes!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade:
  • 2 chicken cutlets
  • Salt & pepper to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • ¼ teaspoon chili flakes
  • ½ tablespoon olive oil
  • 1 tablespoon butter for cooking
For the Pasta Sauce:
  • 2 tablespoon butter
  • 1 onion diced
  • 8 garlic cloves minced
  • 2 cups heavy cream
  • 1 tablespoon flour mixed with 2 tablespoon water flour slurry
  • Handful fresh parsley chopped
  • 8 oz cooked Fusilli Pasta I love using Brami Fusilli for extra protein
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ¼ teaspoon chili flakes
  • 1 cup freshly grated Parmesan cheese

Equipment

  • Large Non-Stick Skillet
  • Pasta Pot

Method
 

  1. Marinate the Chicken: Season the chicken cutlets with salt, pepper, smoked paprika, garlic powder, dried parsley, and chili flakes. Drizzle with olive oil and let it marinate for 10 minutes.
  2. Cook the Chicken: Heat 1 tablespoon butter in a skillet over medium heat. Sear the chicken for 4-5 minutes per side until golden and fully cooked. Remove and set aside to rest before slicing. (WATCH VIDEO BELOW)
  3. Make the Sauce: In the same pan, melt 2 tablespoon butter, let the butter brown for a minute. Add diced red pepper and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
  4. Thicken the Sauce: Pour in the heavy cream. Stir in the flour slurry to help thicken the sauce. Simmer for 2-3 minutes until slightly thickened.
  5. Add Flavor: Mix in smoked paprika, garlic powder, chili flakes, and chopped parsley. Stir well and let the sauce bubble gently.
  6. Cook the Pasta: While the sauce simmers, cook Brami Fusilli in salted boiling water until al dente. Drain and set aside.
  7. Bring it Together: Add the cooked pasta to the sauce. Toss to coat evenly. Stir in the freshly grated Parmesan cheese and let it melt into the sauce.
  8. Top with Chicken: Slice the cooked chicken and place it over the pasta. Garnish with extra parsley and Parmesan if desired. (WATCH VIDEO BELOW)

Notes

To Store:
Fridge: Store in an airtight container for up to 3 days. The sauce will thicken as it cools.
Reheat: Gently on the stovetop over low heat with a small splash of cream or milk to loosen the sauce. Stir frequently.
Freeze: Not recommended. Cream sauces separate when frozen and thawed.
 
Get a proper sear on the chicken before doing anything else. Hot pan, dry chicken, do not move it for at least 4 minutes per side. Those caramelized bits left in the pan build the base of the sauce and that is where all the flavor comes from.
Let the chicken rest for at least 5 minutes before slicing. Cutting into it straight from the pan loses all the juices and trust me on this one, those few minutes make the difference between dry and perfectly tender chicken.
Always rinse your pasta with cold water after cooking before adding it to the sauce. This stops the cooking process so it does not overcook in the sauce. I cannot stress this one enough, it is the thing that changed everything for me!
Keep the cream sauce at a gentle simmer and never let it boil. If it starts to thicken too much, add a splash of that reserved pasta water. And add your spices at the end, not the beginning, the flavor comes through so much better that way!

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