Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 12 oz twisted pasta (fusilli or rotini)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and freshly cracked black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for a spicy kick
Instructions
- Season the chicken breasts with salt, pepper, and Italian seasoning, then heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Cook the chicken for 6-7 minutes on each side until golden brown and fully cooked. Remove and let rest before slicing.
- In the same skillet, add another tablespoon of olive oil and sauté minced garlic for about 1 minute.
- Pour in the heavy cream and stir, scraping the pan to incorporate the browned bits.
- Add grated parmesan cheese and mix until the sauce is creamy. Season with salt and pepper.
- Boil salted water, cook pasta until al dente, then drain and toss in the garlic parmesan sauce.
- Add the cooked chicken and mix gently, allowing it to simmer together for a few minutes.
- Serve hot, garnished with parsley and optional red pepper flakes.
Notes
- Leftovers can be stored in the refrigerator for up to 3 days.
- Reheat gently in the microwave or stovetop with a splash of cream to maintain texture.
- Avoid freezing, as the sauce may separate.
- For a stunning presentation, garnish with fresh herbs and colorful vegetables.
- Pair with a fresh side salad or garlic bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 675 Kcal
- Sugar: 3g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 135mg