The Ultimate Creamy Garlic Parmesan Chicken Pasta You’ll Crave Every Week | Royal Recipe

Ingredients

• Boneless, skinless chicken breasts: Choose two large, plump breasts for reliable juiciness. Pat them dry for a better sear and cut into 1-inch cubes so they cook evenly and quickly without drying out.
• Twisted pasta (fusilli): The ridges and spirals catch the sauce beautifully. Penne or rotini work well too. Use 1 pound so you have generous portions and a satisfying sauce-to-pasta ratio.
• Unsalted butter: Three tablespoons add rich flavor and a glossy finish. Unsalted gives you control over seasoning since Parmesan and broth bring their own salt.
• Fresh garlic: Four to five cloves, finely minced, become sweet and aromatic in the butter. Freshly minced garlic blooms better than jarred and creates the base of the sauce.
• Heavy cream: One and a half cups provide an indulgent, silky texture that coats each noodle. The higher fat content prevents curdling and helps the sauce thicken smoothly.
• Chicken broth: Half a cup for deglazing the pan and building flavor. It loosens the browned bits after searing and balances the richness of the cream.
• Parmesan cheese: One cup, freshly grated, melts into the sauce seamlessly without clumping. Grate it fine for the smoothest texture and the most intense salty-nutty flavor.
• Italian seasoning: A teaspoon, divided, adds good herbal complexity without overwhelming the garlic. Use half for the chicken and half for the sauce.
• Red pepper flakes (optional): A quarter teaspoon brings a gentle, warming kick that lifts the creaminess without turning it spicy.
• Salt and black pepper: Season generously at every stage. Kosher salt helps you build flavor in the pasta water, chicken, and sauce.
• Fresh parsley: Two tablespoons, chopped, add freshness and color at the finish. Flat-leaf parsley is best for a clean, bright note.