Description
A creamy and comforting pasta dish featuring tender chicken, a rich garlic Parmesan sauce, and spiral pasta, ready in about 30 minutes.
Ingredients
- 8 ounces spiral pasta (fusilli or rotini)
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (freshly grated for best texture)
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of well-salted water to a boil. Add the spiral pasta and cook until al dente according to package directions. Before draining, scoop out and reserve 1/2 cup of the pasta cooking water. Drain and set the pasta aside.
- Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and sear 5–7 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Remove the chicken to a cutting board and let rest for 5 minutes.
- Reduce heat to medium-low. Add the minced garlic to the skillet and sauté for 30–60 seconds until fragrant—don’t let the garlic brown or it will taste bitter.
- Pour in 1 cup heavy cream and bring the pan to a gentle simmer, scraping the bottom of the skillet to lift browned bits.
- Stir in 1 cup grated Parmesan cheese until the sauce is smooth. If the sauce is too thick, whisk in reserved pasta water a tablespoon at a time until you reach your desired consistency.
- Slice the rested chicken against the grain. Return the pasta and sliced chicken to the skillet and toss gently to coat with sauce. Warm through for 1–2 minutes.
- Plate immediately, garnish with chopped parsley, and serve.
Notes
Use rotisserie chicken for a quicker meal. For a lighter sauce, substitute half the heavy cream with half-and-half, and rest chicken to keep it juicy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian