Ingredients
- Chicken breasts (boneless, skinless): 2 large
- Twisted pasta (rotini, fusilli, or cavatappi): 1 pound
- Heavy cream: 1 cup
- Garlic: 4 cloves, minced
- Parmesan cheese (grated): 1 cup, divided
- Butter: 4 tablespoons
- Chicken broth: 1/2 cup
- Italian seasoning: 1 teaspoon
Instructions
- Step 1: Cook the pasta according to package directions. Drain well and set aside. While the pasta is cooking, prepare the chicken.
- Step 2: Season chicken breasts with salt, pepper, and Italian seasoning. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside to rest, then slice into 1/2-inch thick strips.
- Step 3: In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for about 1 minute, until fragrant.
- Step 4: Pour in the chicken broth and heavy cream. Bring to a simmer, then reduce heat to low. Stir in 3/4 cup of the grated Parmesan cheese. Season with salt and pepper to taste. Simmer for 2-3 minutes, or until the sauce has thickened slightly.
- Step 5: Add the cooked pasta and sliced chicken to the skillet with the creamy garlic Parmesan sauce. Toss to coat evenly.
- Step 6: Transfer the creamy chicken and pasta to a serving dish. Sprinkle with the remaining 1/4 cup of Parmesan cheese and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently in a skillet over medium-low heat, adding a splash of milk or broth if needed to loosen the sauce.
- Serve with a simple side salad and crusty bread to soak up all that delicious sauce.
- Don't overcrowd the pan when searing the chicken for optimal browning; work in batches if necessary.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American