Ingredients
- Twisted pasta (rotini or fusilli) – 1 pound
- Chicken breasts – 2, boneless, skinless
- Heavy cream – 1 1/2 cups
- Garlic – 4 cloves, minced
- Parmesan cheese – 1 cup, grated
- Butter – 4 tablespoons
- Olive oil – 2 tablespoons
- Italian seasoning – 1 teaspoon
Instructions
- Step 1: Cook pasta according to package directions until al dente. Drain and set aside.
- Step 2: While pasta cooks, 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, about 6-8 minutes. Season with salt and pepper. Remove chicken from skillet and set aside.
- Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Step 4: Pour in heavy cream and bring to a simmer. Reduce heat to low and stir in Parmesan cheese and Italian seasoning. Simmer until sauce has thickened slightly, about 5 minutes, stirring occasionally.
- Step 5: Add cooked chicken and pasta to the sauce. Toss to coat. Cook for another 2-3 minutes until heated through.
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 before microwaving to keep it from drying out.
- Garnish with fresh parsley or a sprinkle of extra Parmesan for a pop of freshness and flavor.
- Don't overcook the garlic; fragrant is the goal, not burnt, as burnt garlic can make the whole dish bitter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American