Ingredients
- Pasta (Twisted shape, like Rotini or Cavatappi): 1 pound
- Chicken breasts: 2 medium, boneless and skinless
- Olive oil: 2 tablespoons
- Garlic: 4 cloves, minced
- Heavy cream: 1 cup
- Parmesan cheese: 1/2 cup, grated
- Chicken broth: 1/4 cup
- Italian seasoning: 1 teaspoon
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Drain and set aside.
- Step 2: While the pasta is cooking, cut the chicken breasts into bite-sized pieces. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper to taste.
- Step 3: Add the minced garlic to the skillet with the chicken and cook for another minute until fragrant. Be careful not to burn the garlic.
- Step 4: Pour in the heavy cream and chicken broth. Bring to a simmer, then reduce heat to low. Stir in the grated Parmesan cheese and Italian seasoning. Simmer for 3-5 minutes, or until the sauce has thickened slightly.
- Step 5: Add the cooked pasta to the skillet with the creamy garlic parmesan chicken. Toss to coat the pasta evenly with the sauce.
- Step 6: Serve immediately, garnished with extra Parmesan cheese and a sprinkle of Italian seasoning, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, add a splash of milk or chicken broth to the pasta before microwaving to prevent it from drying out.
- Serve this comforting pasta dish with a side of steamed broccoli or a crisp green salad for a complete and balanced meal.
- Don't overcook the pasta; al dente pasta holds its shape and texture better when combined with the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American