Ingredients
- Chicken breasts, boneless, skinless: 2 large (about 1.5 lbs)
- Olive oil: 2 tablespoons
- Garlic, minced: 4 cloves
- Heavy cream: 1 cup
- Parmesan cheese, grated: 1/2 cup, plus more for garnish
- Italian seasoning: 1 teaspoon
- Twisted pasta (rotini or cavatappi): 8 ounces
- Chicken broth: 4 cups
- Mozzarella cheese, shredded: 1/2 cup
Instructions
- Step 1: Cook pasta according to package directions in chicken broth instead of water. Drain and set aside.
- Step 2: While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, then sear for 4-5 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
- Step 3: Reduce heat to medium. Add minced garlic to the skillet and cook for 1 minute, until fragrant. Pour in heavy cream and stir in Parmesan cheese and Italian seasoning. Simmer for 2-3 minutes, until sauce has slightly thickened.
- Step 4: Slice cooked chicken breasts and add them back to the skillet with the creamy garlic Parmesan sauce.
- Step 5: Add the cooked pasta to the skillet and toss to combine, coating the pasta and chicken in the sauce.
- Step 6: Sprinkle mozzarella cheese over the top and cook until melted and bubbly. Garnish with additional Parmesan cheese and serve immediately.
Notes
- For easier reheating, store leftovers in an airtight container with a splash of milk or broth to prevent the pasta from drying out.
- Reheat individual portions in the microwave, adding a little extra Parmesan on top for a fresh, cheesy boost.
- Serve with a side of steamed broccoli or a crisp green salad to cut through the richness of the dish.
- Don't overcrowd the pan when searing the chicken; cook in batches if needed to ensure proper browning and even cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American