Creamy Garlic Parmesan Chicken Pasta (Druckversion)

Savor pasta with tender chicken and parmesan in a luscious, garlic-infused creamy sauce.

# Zutaten:

→ Chicken

01 - 2 large boneless skinless chicken breasts, cut into 1-inch cubes

→ Pasta

02 - 1 pound fusilli or similar twisted pasta

→ Dairy

03 - 3 tablespoons unsalted butter, divided
04 - 1 1/2 cups heavy cream
05 - 1 cup freshly grated Parmesan cheese

→ Aromatics

06 - 4 to 5 cloves garlic, minced

→ Liquids and Seasonings

07 - 1/2 cup chicken broth
08 - 1 teaspoon Italian seasoning, divided
09 - 1/4 teaspoon red pepper flakes, optional
10 - Salt and black pepper, to taste

→ Garnish

11 - 2 tablespoons fresh parsley, chopped

# Zubereitung:

01 - Boil the pasta in a large pot of salted water according to package directions until al dente. Drain thoroughly and set aside.
02 - In a large skillet or saucepan, melt 2 tablespoons of unsalted butter over medium-high heat. Add the cubed chicken and season with half the Italian seasoning, salt, and black pepper. Cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 5 to 7 minutes. Transfer chicken to a plate and set aside.
03 - Return the skillet to medium heat and melt the remaining 1 tablespoon of butter. Add the minced garlic and optional red pepper flakes. Sauté for about 1 minute, stirring frequently, until fragrant but not browned.
04 - Pour in heavy cream and chicken broth. Stir well and bring to a gentle simmer. Reduce heat to low and add Parmesan cheese and the remaining Italian seasoning. Simmer for 2 to 3 minutes, stirring, until the sauce thickens slightly. Season with additional salt and black pepper to taste.
05 - Add the cooked chicken and drained pasta to the skillet. Toss to combine thoroughly and ensure all components are evenly coated with the sauce. Remove from heat. Garnish with chopped fresh parsley and serve immediately.

# Hinweise:

01 - For extra heat, increase the amount of red pepper flakes to taste.
02 - For a lighter sauce, substitute heavy cream with half-and-half, noting the sauce will be less thick.
03 - Refrigerate leftovers in an airtight container for up to three days.

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