Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup butter
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 pound pasta (rotini, fusilli, or similar)
- 1 cup shredded mozzarella cheese
Instructions
- Step 1: Cut chicken breasts into bite-sized pieces. In a shallow dish, combine flour, garlic powder, salt, and pepper. Dredge chicken pieces in flour mixture, ensuring they are evenly coated.
- Step 2: Melt butter in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- Step 3: Pour heavy cream into the skillet and bring to a simmer. Reduce heat to low and stir in Parmesan cheese until melted and smooth. Stir in parsley. Add cooked chicken back to the sauce and gently heat through.
- Step 4: Cook pasta according to package directions. Drain pasta and add it to the skillet with the chicken and creamy sauce. Toss to coat pasta evenly.
- Step 5: Stir in mozzarella cheese until melted and creamy. Serve immediately. Optional: Garnish with extra Parmesan cheese and parsley.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of milk or cream if needed to maintain creaminess.
- Serve this cheesy pasta dish alongside a crisp green salad for a balanced and satisfying meal.
- To prevent the chicken from drying out, ensure it’s cooked through but not overcooked; a meat thermometer is your best friend!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American