Creamy Garlic Parmesan Chicken (Printable Version)

# What You'll Need:

→ Protein

01 - 450 grams boneless, skinless chicken breast, cut into 2.5 cm cubes

→ Pasta

02 - 450 grams twisted pasta (fusilli), or substitute with penne or rotini

→ Dairy

03 - 3 tablespoons unsalted butter
04 - 375 milliliters heavy cream
05 - 100 grams freshly grated Parmesan cheese

→ Produce and Herbs

06 - 4 to 5 cloves fresh garlic, minced
07 - 2 tablespoons fresh parsley, chopped

→ Liquids

08 - 120 milliliters chicken broth

→ Spices and Seasonings

09 - 1 teaspoon Italian seasoning blend
10 - ¼ teaspoon red pepper flakes (optional)
11 - Salt and black pepper, to taste

# Step-by-Step Directions:

01 - Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until al dente according to package instructions. Reserve 120 milliliters of the starchy pasta water, then drain the pasta. Meanwhile, pat the chicken dry and season with salt, pepper, and half the Italian seasoning. Melt 15 grams butter in a large skillet over medium-high heat. Add the chicken in a single layer and sear for 3-4 minutes per side until golden and cooked through. Remove chicken from the skillet and set aside.
02 - Reduce heat to medium and melt remaining 30 grams butter in the same skillet. Add minced garlic and red pepper flakes, cooking for 30-60 seconds until aromatic without browning. Deglaze the pan with chicken broth, scraping up browned bits with a wooden spoon. Stir in heavy cream and the remaining Italian seasoning. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened. Lower heat and gradually whisk in grated Parmesan cheese until the sauce is smooth and velvety.
03 - Return the seared chicken along with its juices to the sauce. Add the drained pasta and gently toss with tongs to fully coat everything in the garlic Parmesan sauce. If the sauce is too thick, stir in a splash of reserved pasta water until the desired consistency is reached. Adjust seasoning with salt and pepper to taste. Serve immediately garnished with chopped fresh parsley.

# Helpful Notes:

01 - To achieve the smoothest sauce, use freshly grated Parmesan cheese and add it over low heat to prevent graininess.
02 - Avoid overcrowding the pan when cooking chicken to ensure a golden sear rather than steaming.
03 - Burn garlic only briefly to maintain a fragrant yet clean flavor; overcooking leads to bitterness.
04 - Reserve some pasta water to adjust sauce consistency and enhance adhesion to the pasta.
05 - Leftovers store well for up to 3 days refrigerated; reheat gently with added liquid to loosen the sauce.

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