Description
A cozy and comforting one-pan meal where tender chicken and spiral pasta meet a rich garlic-Parmesan cream sauce. This dish is simple enough for weeknights yet special enough for guests.
Ingredients
- 2 boneless, skinless chicken breasts (about 12 oz total)
- 8 oz twisted pasta (rotini or similar)
- 2 cloves garlic, minced
- 2 Tbsp butter (plus extra if needed)
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1 Tbsp freshly chopped parsley (optional garnish)
Instructions
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Cook pasta: In a large pot of boiling salted water, cook pasta until just al dente, 1–2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
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Sear chicken: Pat chicken dry, season with salt and pepper. In a large skillet over medium-high heat, melt 1 Tbsp butter or oil. Cook chicken 5–6 minutes per side, until golden and 165 °F internal. Transfer to plate; let rest.
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Sauté garlic: Reduce heat to medium. Add remaining butter to the skillet. Once melted, add minced garlic and sauté ~30 seconds until fragrant.
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Build sauce: Pour in heavy cream, bring to gentle simmer. Whisk in Parmesan cheese until smooth. If thick, add reserved pasta water a splash at a time.
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Combine: Slice chicken into strips. Add pasta to sauce, toss to coat. Nestle chicken slices into the pan and warm everything together for 1–2 minutes.
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Garnish & serve: Sprinkle with parsley and extra Parmesan if desired. Serve warm.