Ingredients
- Twisted pasta (rotini or fusilli): 1 pound
- Chicken breasts: 2, boneless and skinless
- Olive oil: 2 tablespoons
- Garlic: 4 cloves, minced
- Heavy cream: 1 cup
- Parmesan cheese: 1/2 cup, grated
- Cream cheese: 4 ounces, softened
- Italian seasoning: 1 teaspoon
Instructions
- Step 1: Cook pasta according to package directions. Drain and set aside.
- Step 2: While pasta is cooking, cut chicken breasts into bite-sized pieces. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through.
- Step 3: Add minced garlic to the skillet with the chicken and cook for another minute until fragrant, being careful not to burn the garlic.
- Step 4: Reduce heat to low. Stir in heavy cream, Parmesan cheese, cream cheese, and Italian seasoning. Simmer until the cheese is melted and the sauce is smooth and creamy.
- Step 5: Add the cooked pasta to the skillet and toss to coat with the creamy garlic Parmesan sauce.
- Step 6: Serve immediately, garnished with extra Parmesan cheese if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of milk or cream to the pasta to loosen the sauce and prevent it from drying out.
- Serve this cheesy pasta with a side of steamed broccoli or a crisp garden salad for a complete meal.
- Don't overcrowd the pan when cooking the chicken; cook in batches if necessary to ensure even browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American