Name: Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 400–500 g (14–18 oz) twisted pasta (gemelli, fusilli, or rotini); 2 tbsp olive oil; 2 tbsp butter; 3 boneless skinless chicken breasts (about 600 g / 1.3 lb) or 4 chicken thighs, trimmed; Salt and freshly ground black pepper; 1 tsp Italian seasoning (or 1⁄2 tsp dried oregano + 1⁄2 tsp dried basil); 4 cloves garlic, minced; 1 small shallot or 1⁄2 small onion, finely chopped; 1 cup (240 ml) low-sodium chicken broth; 1 cup (240 ml) heavy cream (or half-and-half for lighter); 1 cup (100–120 g) grated Parmesan cheese, plus extra for serving; 1 cup (100–150 g) shredded mozzarella (optional, for extra cheesiness); 1⁄2 tsp lemon zest and 1 tbsp lemon juice (optional); 2 cups baby spinach or 1 cup frozen peas (optional add-in); 2 tbsp chopped fresh parsley (or basil) for garnish; Pinch of crushed red pepper flakes (optional)

Description

A comforting meal that combines tender chicken, creamy sauce, and cheesy twisted pasta for a perfect weeknight dinner.

Ingredients

400–500 g (14–18 oz) twisted pasta (gemelli, fusilli, or rotini)
2 tbsp olive oil
2 tbsp butter
3 boneless skinless chicken breasts (about 600 g / 1.3 lb) or 4 chicken thighs, trimmed
Salt and freshly ground black pepper
1 tsp Italian seasoning (or 1⁄2 tsp dried oregano + 1⁄2 tsp dried basil)
4 cloves garlic, minced
1 small shallot or 1⁄2 small onion, finely chopped
1 cup (240 ml) low-sodium chicken broth
1 cup (240 ml) heavy cream (or half-and-half for lighter)
1 cup (100–120 g) grated Parmesan cheese, plus extra for serving
1 cup (100–150 g) shredded mozzarella (optional, for extra cheesiness)
1⁄2 tsp lemon zest and 1 tbsp lemon juice (optional)
2 cups baby spinach or 1 cup frozen peas (optional add-in)
2 tbsp chopped fresh parsley (or basil) for garnish
Pinch of crushed red pepper flakes (optional)

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 3⁄4 cup pasta water, then drain and set aside.
Pat chicken dry and season both sides with salt, pepper, and Italian seasoning.
In a large skillet over medium-high heat, heat olive oil. Add chicken and sear for 4–5 minutes per side until golden and cooked through. Transfer to a plate and tent loosely with foil. Slice when slightly rested.
Reduce heat to medium and add butter to the skillet. Sauté shallot for 2–3 minutes until softened. Add garlic and cook for 30 seconds until fragrant. Pour in chicken broth and scrape up browned bits; simmer for 1–2 minutes.
Stir in the cream and bring to a gentle simmer. Add Parmesan a little at a time, whisking until smooth. Stir in mozzarella until melted if using. Season with salt, pepper, and red pepper flakes to taste. Add lemon zest and juice if using.
Fold in cooked pasta and spinach (or peas). Toss to coat, adding reserved pasta water 1–2 tbsp at a time if the sauce needs loosening. Return sliced chicken to the pan and spoon sauce over to heat through.
Plate pasta, top with more Parmesan and chopped parsley. Serve immediately.

Notes

For a lighter version, use half-and-half or reduce the amount of cheese. Customize by adding other veggies like bell peppers or broccoli.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian