Description
A quick and flavorful dish featuring tender chicken, twisted pasta, and a rich, creamy garlic parmesan sauce.
Ingredients
- 2 large Boneless skinless chicken breasts, cut into 1-inch cubes
- 1 lb Twisted pasta (fusilli) or penne, rotini
- 3 tbsp Unsalted butter, divided
- 4–5 cloves Garlic, minced
- 1½ cups Heavy cream
- ½ cup Chicken broth
- 1 cup Freshly grated Parmesan cheese
- 1 tsp Italian seasoning, divided
- ¼ tsp Red pepper flakes, optional
- Salt and pepper, to taste
- 2 tbsp Fresh parsley, chopped for garnish
Instructions
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chicken cubes, season with salt, pepper, and half the Italian seasoning. Cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, melt the remaining butter. Add minced garlic and sauté for about 1 minute until fragrant. Pour in heavy cream and chicken broth, and let simmer for a few minutes.
- Add Parmesan cheese, remaining Italian seasoning, and red pepper flakes. Mix until the cheese melts and the sauce is creamy.
- Add the cooked pasta and chicken back into the skillet, tossing until well coated with the sauce. Adjust seasoning if needed and garnish with fresh parsley before serving.
Notes
Use freshly grated Parmesan cheese for the best flavor. Don’t overcook the pasta; it should be slightly firm as it will continue to cook in the sauce.