Description
A decadent and creamy garlic Parmesan chicken paired with cheesy twisted rotini pasta, this dish combines tender seared chicken breasts with a rich, savory sauce made from heavy cream, Parmesan cheese, and garlic. Finished with fresh parsley and subtle red pepper flakes for a hint of spice, it’s a comforting yet elegant meal perfect for any dinner occasion.
Ingredients
Scale
Chicken
- 2 large chicken breasts, boneless
- 3 cloves garlic, minced
- 1 tbsp olive oil
- Salt and black pepper, to taste
Sauce and Pasta
- 8 oz rotini pasta
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 3 tbsp butter
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 tbsp fresh parsley, chopped
Instructions
- Marinate the Chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper, drizzle with olive oil, and rub minced garlic onto the chicken. Let it marinate for at least 15 minutes to infuse flavor.
- Sear the Chicken: Heat butter and olive oil in a skillet over medium-high heat. Place the chicken breasts in the skillet and cook for 6-7 minutes on each side until they develop a golden brown crust and are cooked through to an internal temperature of 165°F (74°C). Remove from skillet and set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook for 8-10 minutes until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Prepare the Sauce: In the same skillet, melt the remaining butter over medium heat. Sauté minced garlic for 1-2 minutes until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer.
- Incorporate Cheese and Season: Whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt, black pepper, and red pepper flakes if using. Adjust consistency by adding reserved pasta water a little at a time if the sauce is too thick.
- Combine Pasta and Sauce: Add the cooked rotini pasta into the sauce, tossing gently to coat evenly and warm through.
- Serve: Slice the seared chicken breasts and place them over the cheesy pasta. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese as desired. Serve immediately.
Notes
- For a richer chicken flavor, boneless thighs can be used instead of breasts.
- To make the recipe dairy-free, substitute Parmesan cheese with nutritional yeast and use a dairy-free cream alternative.
- Red pepper flakes add a slight heat; omit for a milder flavor.
- Reserve pasta water enhances sauce consistency and helps it cling to the pasta.
- Ensure not to overcook the chicken to keep it juicy and tender.
- Fresh herbs like basil can be used instead of parsley for a different flavor profile.
