Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta
Juicy seared chicken breast served over rotini pasta in a rich, silky garlic Parmesan cream sauce -- a cozy, one-skillet weeknight dinner ready in under an hour.
Equipment
- Large skillet
- Large pot for boiling pasta
- Meat thermometer
Ingredients
- 4 boneless, skinless chicken breasts Can substitute boneless thighs for added juiciness
- 2 tbsp olive oil Can substitute butter for more richness
- 8 oz rotini pasta Penne or farfalle also work well
- 1 cup heavy cream Swap with half-and-half for a lighter sauce
- 1 cup grated Parmesan cheese Freshly grated melts better than pre-shredded
- 3 cloves garlic, minced Fresh garlic strongly preferred over powder
- 2 tbsp butter Plus 1 extra tablespoon for the garlic saute step
- 2 tbsp fresh parsley, chopped Fresh basil can substitute
- 1 tsp red pepper flakes Optional -- omit for a milder dish
- salt and black pepper To taste
Instructions
- Pat chicken breasts dry with paper towels. Season generously with salt, pepper, and a drizzle of olive oil. For extra flavor, optionally let the chicken sit with some minced garlic for 15 minutes before cooking.
- Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Once the butter bubbles, add the chicken. Sear for 5 to 7 minutes per side without moving it, until golden brown and cooked through to an internal temperature of 165 degrees F. Remove from the skillet and let rest.
- Bring a large pot of salted water to a boil. Cook rotini pasta until al dente per package directions, about 8 to 10 minutes. Before draining, scoop out 1 cup of pasta water and set aside. Drain and set pasta aside.
- In the same skillet (do not wipe it out), melt 1 additional tablespoon of butter over medium heat. Add minced garlic and saute for about 1 minute, stirring constantly, until fragrant. Do not let it brown.
- Pour in the heavy cream and bring to a gentle simmer, stirring frequently. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with salt, black pepper, and red pepper flakes if using.
- Add the drained rotini to the skillet and toss until every piece is coated in the sauce. If the sauce is too thick, add reserved pasta water a small splash at a time until the desired consistency is reached.
- Slice the rested chicken and arrange on top of the pasta. Garnish with chopped fresh parsley and additional Parmesan cheese. Serve immediately while hot.
