Description
A rich and creamy pasta dish featuring tender chicken, aromatic garlic, and a velvety Parmesan sauce that promises comfort in every bite.
Ingredients
Scale
- 2 large Boneless, skinless chicken breasts
- 1 lb Twisted pasta (fusilli or penne/rotini)
- 3 Tbsp Unsalted butter
- 4–5 cloves Fresh garlic, minced
- 1 1/2 cups Heavy cream
- 1/2 cup Chicken broth
- 1 cup Freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/4 tsp Red pepper flakes (Optional)
- Salt and black pepper
- 2 Tbsp Fresh parsley, chopped
Instructions
- Cook the pasta: In a large pot, bring salted water to a boil. Add the twisted pasta and cook until al dente, reserving 1/2 cup of the pasta water before draining.
- Prepare the chicken: Season chicken breasts with salt, pepper, and half of the Italian seasoning. Sear in a skillet with butter for 3-4 minutes per side until golden brown. Remove and let rest.
- Make the sauce: In the same skillet, lower the heat, add remaining butter, minced garlic, and optional red pepper flakes. Cook for 30-60 seconds.
- Deglaze and simmer: Pour in chicken broth, scraping the skillet, then add heavy cream and the rest of the Italian seasoning. Simmer for 2-3 minutes to thicken.
- Incorporate the cheese: Whisk in the Parmesan cheese gradually until the sauce is smooth.
- Combine: Return the chicken to the skillet, add drained pasta, and toss to coat everything. Use reserved pasta water if necessary to adjust consistency. Season to taste.
- Serve and garnish: Plate the pasta, topping it with chicken and garnish with chopped parsley. Enjoy!
Notes
Ensure the chicken is at room temperature before cooking for even searing. Avoid burning the garlic for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg