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–+ servings
A bowl of creamy garlic parmesan chicken pasta, topped with shredded cheese and parsley, perfect for easy dinner recipes.

Creamy Garlic Parmesan Chicken Pasta

This creamy garlic parmesan chicken pasta is a comforting and easy dinner perfect for a cozy night in. It comes together quickly with simple ingredients, offering a satisfying meal that feels like a hug in a bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta Water
  • 1.5 tablespoon kosher salt for pasta water
  • 6 cups water
For the Chicken and Sauce
  • 1.5 lbs chicken thighs boneless, skinless
  • 2 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoon vegetable oil or other high-heat oil like avocado or corn oil
  • 1 shallot finely chopped
  • 0.5 teaspoon dried thyme
  • 0.25 teaspoon red pepper flakes adjust to taste
  • 5 cloves garlic minced
  • 0.5 cup dry sherry or brandy or dry white wine
  • 1.5 cups chicken broth
  • 1 cup heavy cream or milk
  • 2 tablespoon unsalted butter softened
  • 2 tablespoon all-purpose flour
  • 1 cup Parmesan cheese freshly grated
For Serving
  • 12 oz short-cut pasta cavatappi, penne, or your favorite shape
  • 1 kosher salt to taste
  • 1 freshly ground black pepper to taste
  • 1 chopped parsley for garnish, optional

Equipment

  • Large pot
  • Large skillet
  • Cutting board
  • Wooden spoon

Method
 

  1. Set a large pot of water on high heat to boil. Season it with salt and let it come to a boil as you cook the rest of the meal. Once it's boiling, add in the pasta and let it cook while you finish the sauce.
  2. Season the chicken thighs on both sides with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat and sear the chicken until golden brown on both sides, about 3-4 minutes. Remove the thighs from the pan and set aside on a plate.
  3. Turn the heat to medium, then add the shallots, red pepper flakes, and thyme with a pinch of salt. Cook for 2-3 minutes until the shallots are softened and turning a little golden. Add in the garlic and cook for another minute, until it's fragrant.
  4. Pour in the sherry and scrape up all the browned bits from the bottom of the pan with a wooden spoon. Let it simmer for about a minute to cook out the alcohol.
  5. Add the chicken broth and return the chicken to the pan. Simmer for 6-7 minutes, until the chicken is cooked through and the broth has reduced slightly.
  6. Remove the chicken thighs and chop them into bite-sized pieces on a cutting board.
  7. Stir the heavy cream into the pan. If the sauce looks thin or broken, mix the softened butter and flour together until combined into one buttery lump to make a beurre manié, then whisk small pieces into the sauce until it smooths out and thickens.
  8. Take the pan off the heat and stir in the Parmesan until it melts and turns silky.
  9. Add the chopped chicken back to the pan and stir to coat.
  10. Add the cooked pasta and toss everything together, splashing in a bit of reserved pasta water if needed to loosen the sauce. Taste and adjust seasoning with salt and pepper. Garnish with parsley and serve hot.

Notes

This recipe is designed to be simple and comforting, perfect for busy weeknights. Feel free to adjust the red pepper flakes to your spice preference. If you don't have sherry, dry white wine or even a splash of brandy works well.

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