Description
A comforting, flavorful one-pan meal featuring tender seared chicken smothered in a rich, creamy garlic–Parmesan sauce, tossed with spiral pasta that captures every bit of cheesy goodness.
Ingredients
- 4 boneless, skinless chicken breasts (or about 1¼ lb chicken thighs)
- 12 oz twisted pasta (rotini, fusilli, or cavatappi)
- 3 tbsp butter
- 1 tbsp olive oil
- 4 cloves fresh garlic, minced
- 1 cup chicken broth
- 1¼ cups heavy cream
- 1½ cups grated Parmesan cheese
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped
Instructions
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Prep and season chicken. Pat dry, then season both sides with salt and pepper.
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Sear chicken. In a large skillet over medium-high heat, heat olive oil and 1 tbsp butter. Add chicken and cook ~5–6 minutes per side until golden and cooked through (165 °F). Remove and rest.
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Sauté garlic. Lower heat to medium, melt remaining 2 tbsp butter, add garlic, and cook ~30 seconds until fragrant.
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Build sauce. Pour in chicken broth, scraping up browned bits. Stir in heavy cream and simmer 3–4 minutes. Gradually whisk in Parmesan until smooth, about 2 more minutes. Season with salt and pepper.
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Cook pasta. Meanwhile, boil twisted pasta in salted water until al dente (8–10 minutes). Reserve 1 cup pasta water, then drain.
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Combine. Slice chicken and return to skillet. Add pasta to sauce, toss to coat. Add pasta water if needed to adjust consistency.
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Garnish and serve. Sprinkle with parsley and serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes