Description
Indulgent Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta is a rich and comforting dish featuring tender, pan-seared chicken breasts smothered in a luscious garlic Parmesan cream sauce. Served over rotini pasta that perfectly holds the sauce, this meal combines bold flavors and creamy textures for an easy yet impressive dinner perfect for any occasion.
Ingredients
Scale
Chicken
- 4 pieces Chicken Breasts (Can swap with boneless thighs for richer flavor.)
- 1 teaspoon Salt (Essential for seasoning.)
- 1 teaspoon Black Pepper (Essential for seasoning.)
- 2 tablespoons Olive Oil (For cooking chicken.)
- 2 tablespoons Butter (For sautéing.)
Pasta
- 8 ounces Rotini Pasta (Holds the sauce well.)
- 1/2 teaspoon Red Pepper Flakes (Optional, for heat.)
Sauce
- 4 cloves Garlic (minced) (Fresh garlic is best.)
- 1 cup Heavy Cream (Brings richness to the sauce.)
- 1 cup Grated Parmesan Cheese (Essential for creamy consistency.)
- 1/4 cup Fresh Parsley (chopped) (For garnish.)
Instructions
- Preparation: Begin by patting dry the chicken breasts with paper towels. Season each side generously with salt, black pepper, and a drizzle of olive oil to ensure flavorful, well-seasoned meat.
- Cook the Chicken: In a large skillet, heat a mixture of butter and olive oil over medium-high heat until shimmering, about 2 minutes. Add the seasoned chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through. Remove from skillet and let rest.
- Cook the Pasta: In a pot of salted boiling water, add the rotini pasta and cook according to package instructions until al dente, approximately 8-10 minutes. Reserve a cup of pasta water before draining the pasta.
- Make the Sauce: Using the same skillet, melt more butter over medium heat and add the minced garlic. Sauté for about 1 minute until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer.
- Add Cheese: Gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy, adjusting the heat as needed to avoid curdling.
- Toss Pasta in Sauce: Add the drained rotini pasta to the creamy sauce, tossing well to coat every twist. Adjust the sauce consistency by stirring in reserved pasta water a little at a time until the desired creaminess is achieved.
- Slice and Serve: Slice the rested chicken breasts into strips and arrange over the cheesy pasta. Garnish with chopped fresh parsley and extra Parmesan cheese if desired.
- Enjoy: Serve immediately while hot, ideally accompanied by a crisp salad or garlic bread for a complete meal.
Notes
- For a richer flavor, use boneless, skinless chicken thighs instead of breasts.
- Reserve pasta water carefully to adjust sauce consistency without thinning the flavor.
- Red pepper flakes are optional; omit them if you prefer a milder dish.
- Serve with a fresh green salad or garlic bread to complement the creamy pasta and chicken.
