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Creamy Chicken Garlic Parmesan Pasta with pan-fried chicken thigh strips in a creamy garlic Parmesan sauce.
The Filipina Cy

Creamy Chicken Garlic Parmesan Pasta

Golden fried chicken thighs seasoned with steak seasoning and served with pasta in a rich and creamy garlic Parmesan sauce.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 8 chicken thighs boneless, cut into strips
  • Steak seasoning to taste
  • 16 cloves garlic minced
  • 4 tbsp butter
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1 cup freshly grated Parmesan cheese
  • 12 –16 oz pasta
  • 1 tsp Italian seasoning plus more to taste
  • Salt and black pepper to taste
  • Fresh or dried parsley to taste
  • Cooking oil for frying

Equipment

  • Large skillet
  • Large pot
  • Colander
  • Tongs
  • Wooden spoon or silicone spatula
  • Cuttiing board
  • Kitchen knife
  • Meat thermometer

Method
 

  1. Season the Chicken. Season both sides of the chicken thighs generously with steak seasoning.
  2. Cook the Chicken. Heat cooking oil in a large skillet over medium-high heat. Fry the chicken until golden brown and fully cooked through, turning as needed. The internal temperature should reach 165°F. Transfer to a plate and set aside.
  3. Cook the Pasta. Meanwhile, cook the pasta according to the package directions until al dente. Drain and set aside.
  4. Sauté the Garlic. Reduce the heat to medium. Melt the butter in the same skillet, then add the minced garlic. Cook for about 30–60 seconds, just until fragrant.
  5. Make the Parmesan Cream Sauce. Pour in the heavy cream and chicken broth. Add the freshly grated Parmesan and 1 teaspoon Italian seasoning. Stir until the cheese melts and everything is well combined.
  6. Simmer the Sauce. Let the sauce simmer gently until it starts to thicken.
  7. Return the Chicken. Return the cooked chicken to the skillet and spoon the sauce over it. Continue to simmer gently until the sauce becomes thick and creamy enough to your liking.
  8. Season to Taste. Taste and add more Italian seasoning, salt, or black pepper as desired.
  9. Add the Pasta. Add the cooked pasta and gently toss until coated in the creamy garlic Parmesan sauce.
  10. Garnish and Serve. Sprinkle with parsley and serve hot.

Notes

  • Steak seasoning blends vary in saltiness, so season the chicken according to your taste.
  • Fry the chicken in batches if necessary to avoid overcrowding the skillet.
  • Chicken should reach an internal temperature of 165°F.
  • Freshly grated Parmesan is recommended for a smooth, creamy sauce.
  • Start with 1 teaspoon Italian seasoning and add more to taste.
  • Continue simmering the sauce with the chicken until it reaches your preferred thickness.
  • Taste before adding extra salt since the steak seasoning, Parmesan, and chicken broth already add saltiness.
  • Use about 12 ounces of pasta for a saucier dish or up to 16 ounces if you prefer more pasta.
  • If the sauce becomes too thick, add a small splash of chicken broth, heavy cream, or milk.