Description
A comforting weeknight meal featuring savory chicken breast and cheesy twisted pasta in a rich, creamy garlic Parmesan sauce.
Ingredients
- 2 boneless skinless chicken breasts
- 8 oz rotini pasta
- 3 garlic cloves, minced
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon fresh chopped parsley (optional)
Instructions
- Trim and pat dry the chicken breasts. Season both sides with salt, pepper, and Italian seasoning.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken for 5-6 minutes per side until golden and cooked through. Remove and rest.
- Boil rotini pasta according to package directions. Drain and toss with a little butter.
- In the same skillet, add butter and minced garlic. Sauté for 30 seconds.
- Add heavy cream and simmer for 3-4 minutes. Stir in Parmesan until melted and smooth.
- Slice the chicken into strips. Toss the pasta in the sauce until fully coated.
- Plate the pasta, top with sliced chicken, drizzle with extra sauce, and garnish with parsley.
Notes
For extra flavor, consider adding vegetables like spinach or sun-dried tomatoes. Always taste your sauce and adjust seasoning as needed.
