Description
Indulge in the ultimate comfort food with this Creamy Garlic Parmesan Chicken paired with Cheesy Twisted Pasta. This dish is rich, flavorful, and sure to become a family favorite!
Ingredients
- Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces or thinly sliced cutlets
- Twisted pasta (rotini, fusilli, cavatappi, or campanelle)
- Heavy cream
- Fresh garlic, minced
- Freshly grated Parmesan cheese
- Chicken broth
- Butter
- Olive oil
- Shredded mozzarella cheese
- Sharp cheddar cheese
- Italian seasoning blend (oregano, basil, thyme, rosemary)
- Salt
- Freshly ground black pepper
- Red pepper flakes (optional)
Instructions
- Prepare the Chicken: Pat your chicken breasts or thighs dry with paper towels. Cut them into bite-sized pieces or thin cutlets. Season the chicken generously on all sides with salt, freshly ground black pepper, and half of your Italian seasoning blend. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Once the butter is melted and shimmering, add the seasoned chicken in a single layer, being careful not to overcrowd the pan. Cook for 3-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove the cooked chicken from the skillet and set it aside on a plate.
- Make the Creamy Garlic Parmesan Sauce: Reduce the heat to medium. Add another tablespoon of butter to the same skillet. Once melted, add the minced garlic and any remaining Italian seasoning. Sauté for about 1 minute until fragrant. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to reduce slightly. Stir in the heavy cream and bring the mixture to a gentle simmer. Gradually whisk in the freshly grated Parmesan cheese until it's completely melted and the sauce is smooth. Season with additional salt and pepper to taste. Return the cooked chicken to the creamy sauce and keep warm over very low heat.
- Cook the Cheesy Twisted Pasta: While the chicken is cooking, bring a large pot of heavily salted water to a rolling boil. Add your twisted pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and return it to the empty pot. Add 1 tablespoon of butter, a splash of milk or a tiny bit more heavy cream, and your shredded mozzarella and cheddar cheeses to the hot pasta. Stir vigorously until all the cheese is melted and creates a gooey coating on the twisted pasta.
- Combine and Serve: Gently add the cheesy twisted pasta directly into the skillet with the creamy chicken and sauce. Toss everything together until the pasta is fully coated. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese before serving immediately.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 150 mg
Keywords: Don't overcrowd the pan when browning the chicken. Use freshly grated Parmesan for the best sauce texture. Cook pasta al dente to prevent mushiness. Reserve pasta water to adjust sauce consistency. Taste and adjust seasoning as needed.