Description
A quick and comforting pasta dish with creamy garlic sauce, tender chicken, and spiral pasta that soaks up every drop of flavor.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 to 1¼ lb total)
- 8 oz spiral pasta (fusilli or rotini)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (freshly grated)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the spiral pasta according to package instructions until al dente. Reserve ¼ cup pasta water, drain, and set pasta aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
- Season both sides of the chicken breasts with salt and pepper. Place them in the hot skillet and sear until golden and cooked through, about 6–7 minutes per side. Remove the chicken to a cutting board and let rest for 5 minutes, then slice against the grain.
- In the same skillet, lower heat to medium-low and add the minced garlic. Sauté for about 30–60 seconds until fragrant.
- Pour in 1 cup heavy cream and gently bring to a simmer. Stir in 1 cup grated Parmesan until the sauce is smooth. If the sauce is too thick, whisk in a tablespoon or two of the reserved pasta water until it reaches your desired consistency. Season to taste with salt and pepper.
- Add the cooked pasta to the skillet and toss to coat evenly in the sauce. Arrange sliced chicken on top or toss it through the pasta. Warm everything together for 1–2 minutes.
- Garnish with chopped fresh parsley and an extra sprinkle of Parmesan before serving.
Notes
For a crispier finish, quickly broil sliced chicken for a minute after assembling. Refrigerate leftovers for 3–4 days. Add vegetables or protein swaps for a creative twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Italian