Garlic Parmesan Chicken Pasta (Print Version)
Juicy chicken and al dente pasta coated in a luxurious garlic-parmesan cream sauce, ready in just 30 minutes.
# Ingredients:
→ Chicken and Pasta Components
01 -
4 boneless, skinless chicken breasts
02 -
12 oz twisted pasta (such as rotini, fusilli, or cavatappi)
→ Sauce and Flavorings
03 -
3 tbsp butter
04 -
1 tbsp olive oil
05 -
4 cloves fresh garlic, minced
06 -
1 cup chicken broth
07 -
1¼ cups heavy cream
08 -
1½ cups grated Parmesan cheese
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
2 tbsp fresh parsley, chopped
# Steps to Follow:
01 -
Pat the chicken dry with paper towels, then season both sides with salt and black pepper.
02 -
In a large skillet over medium-high heat, heat olive oil and 1 tbsp butter. Add the chicken and cook for approximately 5–6 minutes per side until golden and fully cooked (internal temperature of 165°F). Remove the chicken from the skillet and allow to rest.
03 -
Reduce heat to medium. Add the remaining 2 tbsp butter to the skillet and melt. Add minced garlic and sauté for about 30 seconds until fragrant.
04 -
Pour in chicken broth, scraping up browned bits from the skillet. Stir in the heavy cream and simmer for 3–4 minutes. Gradually whisk in Parmesan cheese until the sauce is smooth, about 2 additional minutes. Season the sauce with salt and black pepper to taste.
05 -
While preparing the sauce, boil the twisted pasta in salted water according to package instructions or for 8–10 minutes until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
06 -
Slice the rested chicken into pieces and return to the skillet. Add the cooked pasta to the sauce and toss to coat evenly. Use reserved pasta water as needed to adjust the sauce consistency.
07 -
Sprinkle the dish with chopped fresh parsley. Serve hot.
# Additional Notes:
01 -
Reserve pasta water to adjust the sauce consistency if it becomes too thick.
02 -
Ensure chicken reaches an internal temperature of 165°F to ensure safe consumption.