Step 1: Season the chicken cubes evenly with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside, leaving any drippings in the pan.
Step 2: While the chicken cooks, bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
Step 3: Reduce the heat to medium-low on the skillet. Add the butter and let it melt. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Step 4: Pour in the chicken broth, scraping any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 2-3 minutes to reduce slightly.
Step 5: Stir in the heavy cream and bring the sauce back to a gentle simmer. Continue to cook for another 2-3 minutes, allowing the sauce to thicken slightly.
Step 6: Remove the skillet from the heat. Stir in the grated Parmesan cheese until it’s fully melted and the sauce is smooth and creamy. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
Step 7: Add the cooked pasta and the cooked chicken back into the skillet with the sauce. Toss everything together until the pasta and chicken are evenly coated. If using, stir in a pinch of red pepper flakes.
Step 8: Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese. Enjoy your delicious garlic parmesan chicken pasta quick creamy meal!