Creamy Garlic Parmesan Chicken Pasta (Printable Version)
# What You’ll Need:
→ Chicken and pasta
01 -
4 boneless, skinless chicken breasts (or about 1.25 lb chicken thighs)
02 -
12 oz twisted pasta (rotini, fusilli, or cavatappi)
→ Sauce and seasonings
03 -
3 tbsp butter
04 -
1 tbsp olive oil
05 -
4 cloves fresh garlic, minced
06 -
1 cup chicken broth
07 -
1.25 cups heavy cream
08 -
1.5 cups grated Parmesan cheese
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
2 tbsp fresh parsley, chopped (for garnish)
# Steps to Follow:
01 -
Pat the chicken dry and season both sides with salt and black pepper.
02 -
In a large skillet over medium-high heat, warm the olive oil and 1 tbsp of butter. Add the chicken and sear for 5–6 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove and set aside to rest.
03 -
Reduce the heat to medium and melt the remaining 2 tbsp of butter in the skillet. Add the minced garlic and sauté for about 30 seconds until fragrant.
04 -
Deglaze the skillet with chicken broth, scraping up any browned bits. Stir in the heavy cream and let it simmer for 3–4 minutes. Gradually whisk in the Parmesan cheese until the sauce is smooth, about 2 minutes. Adjust seasoning with salt and pepper.
05 -
In a separate pot, boil the twisted pasta in salted water until al dente, about 8–10 minutes. Reserve 1 cup of the pasta water, then drain the pasta.
06 -
Slice the chicken and return it to the skillet. Add the cooked pasta to the sauce and toss to coat. Add the reserved pasta water as needed to adjust the sauce's consistency.
07 -
Sprinkle with fresh parsley and serve the dish hot.
# Additional Notes:
01 -
For an extra flavor boost, use freshly grated Parmesan cheese instead of pre-grated options.