Description
Indulgent Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta is a luscious and satisfying dish featuring tender, pan-seared chicken breasts cooked in a rich garlic-infused Parmesan cream sauce, served over perfectly al dente rotini pasta. This comforting meal balances creamy textures with savory flavors and a hint of spice, making it an ideal choice for a cozy dinner.
Ingredients
Scale
Chicken
- 4 pieces Boneless, skinless chicken breasts (Consider using thighs for added flavor.)
- 2 tablespoons Olive oil (Can be replaced with butter for more richness.)
- Salt and black pepper, to taste
- 3 cloves Garlic, minced (Fresh garlic provides the best results.)
Pasta and Sauce
- 8 ounces Rotini pasta (Feel free to use penne or farfalle for variety.)
- 1 cup Heavy cream (Swap with half-and-half for a lighter option.)
- 1 cup Grated Parmesan cheese (Opt for freshly grated for the best melt and flavor.)
- 2 tablespoons Butter (Vegan options are available for a dairy-free alternative.)
- 1 teaspoon Red pepper flakes (optional) (Omit for a milder dish.)
- 2 tablespoons Fresh parsley, chopped (Swap with basil for a different flavor profile.)
Instructions
- Season and Marinate Chicken: Pat the chicken breasts dry with paper towels and season them evenly with salt and black pepper. Drizzle with olive oil and optionally mix with minced garlic to marinate for 15 minutes to infuse extra flavor.
- Cook Chicken: Heat butter and olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5 to 7 minutes on each side, or until they develop a golden brown crust and are fully cooked through (internal temperature of 165°F). Remove from skillet and allow the chicken to rest to retain juices.
- Prepare Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Sauté Garlic: In the same skillet used for the chicken, add another tablespoon of butter and sauté the minced garlic over medium heat for about 1 minute until fragrant but not browned, enhancing the sauce’s aroma.
- Make Cream Sauce: Pour in the heavy cream and stir while bringing it to a gentle simmer. Gradually whisk in the grated Parmesan cheese until the sauce becomes smooth and creamy. Season with salt, black pepper, and optional red pepper flakes to balance the flavors and add a mild kick.
- Toss Pasta in Sauce: Add the cooked rotini pasta to the skillet with the cream sauce. Toss gently to coat the pasta well. If the sauce appears too thick, add some of the reserved pasta water a little at a time until the desired consistency is reached.
- Assemble and Garnish: Slice the rested chicken breasts into strips and arrange them over the creamy pasta. Sprinkle freshly chopped parsley and additional Parmesan cheese on top for a fresh and savory finish.
- Serve: Serve the dish immediately while hot and enjoy the indulgent, creamy flavors with every bite.
Notes
- For richer flavor, swap olive oil with butter when cooking the chicken.
- Using freshly grated Parmesan cheese enhances the sauce’s texture and taste.
- Red pepper flakes add a subtle heat, but can be omitted for a milder dish.
- Reserve pasta water to adjust sauce consistency without thinning flavor.
- Substitute chicken thighs for breasts to achieve juicier meat.
- To lighten the dish, replace heavy cream with half-and-half.
- Vegan butter and cheese alternatives can make this recipe dairy-free.
- Fresh basil can be used instead of parsley for a different herbaceous note.
