Description
A creamy, garlicky chicken pasta that is quick to prepare and perfect for both weeknight dinners and casual gatherings.
Ingredients
- 8 ounces spiral pasta (fusilli or rotini)
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (freshly grated for best melt and flavor)
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of well-salted water to a boil and cook the spiral pasta until al dente per package instructions. Drain and reserve 1/2 cup of the pasta cooking water. Set pasta aside.
- Pat chicken breasts dry and season generously with salt and pepper on both sides.
- Warm 2 tablespoons olive oil in a large skillet over medium heat. When the oil shimmers, add the chicken.
- Sear the chicken 5–7 minutes per side until nicely browned and the internal temperature reads 165°F (74°C). Remove from the skillet and let rest 5 minutes.
- Lower the heat to medium-low. Add the minced garlic to the skillet and sauté 30–60 seconds until fragrant.
- Pour in 1 cup heavy cream and bring to a gentle simmer, stirring to lift any browned bits from the pan.
- Stir in 1 cup grated Parmesan until the sauce is smooth, adjusting the thickness with reserved pasta water if necessary.
- Slice the chicken, return it to the skillet with the pasta, and toss to coat thoroughly. Heat through for a minute or two.
- Plate, garnish with chopped parsley, and serve immediately.
Notes
Store leftovers in an airtight container for up to 3–4 days. Reheat gently to maintain sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian