Creamy Garlic Parmesan Chicken Pasta

Tender bite-sized chicken and elbow noodles tossed in a garlic butter parmesan cream sauce that comes together in one pan.

By Manny Michael

30 minutes

Dinner

Italian-American

Ingredients

• 8 ounces elbow noodles
• 1/2 cup reserved pasta water
• Olive oil
• 1 chicken breast, cut into bite-sized pieces
• Salt, to taste
• Black pepper, to taste
• Italian seasoning, to taste
• 3 tablespoons butter
• Minced garlic, to taste
• 1/2 cup chicken broth
• 3/4 cup heavy cream
• 3/4 cup parmesan cheese, plus more for topping
• Parsley, optional

Instructions

1. Cook the elbow noodles according to the package directions.
2. Before draining, reserve 1/2 cup of pasta water.
3. Drain the pasta and set it aside.
4. In the same pan, add a couple drizzles of olive oil.
5. Add the bite-sized chicken pieces.
6. Season the chicken with salt, black pepper, and Italian seasoning.
7. Cook the chicken until browned and cooked through.
8. Remove the chicken from the pan and set it aside.
9. In the same pan, add butter and minced garlic.
10. Cook for about 1 minute, stirring so the garlic does not burn.
11. Add chicken broth and heavy cream.
12. Stir and let the sauce simmer for 2 to 3 minutes.
13. Add parmesan cheese and mix until melted into the sauce.
14. Add the cooked noodles and chicken back into the pan.
15. Add about 1/4 cup of the reserved pasta water.
16. Mix gently until everything is coated in the sauce.
17. Let it cook for 1 to 2 minutes so the sauce can thicken and cling to the pasta.
18. Serve warm with extra parmesan cheese and parsley on top.