Ingredients
- Chicken breasts: 2, boneless, skinless
- Twisted pasta (rotini or cavatappi): 1 pound
- Heavy cream: 1 cup
- Garlic: 4 cloves, minced
- Parmesan cheese: 1/2 cup, grated
- Butter: 4 tablespoons
- Chicken broth: 1/2 cup
- Mozzarella cheese: 1 cup, shredded
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Drain and set aside.
- Step 2: Season chicken breasts with salt and pepper. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes per side. Remove the chicken from the skillet and set aside.
- Step 3: In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Step 4: Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Bring to a simmer and then stir in the grated Parmesan cheese. Cook until the sauce has thickened slightly, about 2-3 minutes.
- Step 5: Slice the cooked chicken breasts and add them back to the skillet with the sauce. Stir in the cooked pasta to coat it evenly with the creamy garlic Parmesan sauce.
- Step 6: Top the pasta and chicken with shredded mozzarella cheese. Cover the skillet and cook until the cheese is melted and bubbly, about 2-3 minutes. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave with a splash of milk or broth to keep the pasta from drying out.
- Serve this comforting dish with a side of steamed broccoli or a fresh garden salad for a complete meal.
- For extra flavor, try adding a pinch of red pepper flakes to the garlic butter in Step 3 for a subtle kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American