Description
Creamy and comforting garlic-Parmesan chicken pasta, perfect for busy weeknights, made with simple ingredients and quick preparation.
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 melts best)
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of well-salted water to a boil and cook the pasta until al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, then drain and set the pasta aside.
- Pat the chicken breasts dry with paper towels and season generously with salt and pepper on both sides.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil shimmers, add the chicken breasts.
- Sear the chicken 5–7 minutes per side, until the outside is nicely browned and an instant-read thermometer reads 165°F (74°C) at the thickest part. Transfer to a cutting board and let rest for 5 minutes before slicing.
- Reduce the skillet heat to medium-low. Add the minced garlic and sauté 30–60 seconds until fragrant but not browned.
- Pour in 1 cup heavy cream and bring to a gentle simmer, scraping the pan to lift any browned bits.
- Stir in 1 cup grated Parmesan until the sauce is smooth. If it’s too thick, whisk in reserved pasta water a tablespoon at a time until you reach a silky consistency.
- Slice the rested chicken, return it to the skillet with the pasta, and toss to coat thoroughly. Warm everything together for a minute or two.
- Divide onto plates, garnish with chopped parsley, and serve immediately.
Notes
For a lighter version, use half-and-half plus a tablespoon of butter. Always confirm chicken reaches 165°F (74°C) for safety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian