Garlic Parmesan Chicken Pasta Recipe

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Prepare the garlic parmesan sauce by heating butter in a medium bowl until partially melted. Add in remaining ingredients and stir until combined. Set aside.

Place chicken in a bowl or large zip-top bag along with a few tablespoons of olive oil, tossing to coat. Add in a few spoonfuls of your preferred chicken seasoning and rub it into all sides of the chicken.
Heat a few tablespoons of oil in a large skillet over medium heat and cook chicken for about 3-4 minutes until well browned. Flip once, reduce heat to low. Add a heaping spoonful of garlic parmesan sauce into the skillet allowing it to melt into the chicken as it cooks.
Once internal temp reaches 165°F (about 6-8 minutes total), toss the chicken in the butter sauce. Set aside under tented foil to rest, then dice into large chunks.

In the same skillet over medium low, add in the remaining garlic parmesan sauce and the softened cubed cream cheese and heavy cream. Cook until cream cheese melts, stirring occasionally.
Add the diced chicken into the cream sauce, tossing well until combined, continuing to simmer. Meanwhile, cook pasta in a pot of salted water according to the package instructions for al dente. Into the cream sauce, add the pasta water and cooked pasta. Toss everything together until well coated.
Add in extra parmesan cheese, minced parsley, and red pepper flakes before serving. Serve warm with garlic bread or breadsticks.