Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 12 oz of twisted pasta (fusilli or cavatappi)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and pepper to taste
- Fresh parsley for garnish
- Red pepper flakes (optional for extra heat)
Instructions
- Season the chicken breasts generously with salt and pepper. In a large skillet, heat 1 tablespoon olive oil over medium heat. Sear the chicken for about 6-7 minutes on each side until golden and cooked through. Rest before slicing into strips.
- Boil salted water and cook the twisted pasta according to package instructions until al dente. Drain and set aside.
- Melt butter in the same skillet used for chicken. Add minced garlic and sauté for 1 minute. Pour in heavy cream, simmer gently, then stir in Parmesan cheese until smooth. Season with salt, pepper, and red pepper flakes if desired.
- Add cooked pasta to the sauce and stir to coat. Top with sliced chicken or mix into pasta. Garnish with chopped parsley and serve hot.
Notes
- For creamier sauce, add a splash of cream or milk when reheating leftovers.
- You can substitute twisted pasta with penne, rigatoni, or spaghetti.
- Use freshly grated Parmesan for optimal flavor and consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 880mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg