Description
A comforting dish featuring tender chicken, creamy garlic sauce, and cheesy twisted pasta, perfect for a family meal any night of the week.
Ingredients
- 3 boneless, skinless chicken breasts, sliced into thin strips
- 18 oz twisted pasta (rotini or fusilli)
- 3 tbsp olive oil
- 6 tbsp butter, divided
- 6 cloves garlic, minced
- 1 1/2 tsp Italian seasoning
- 3/4 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 1/2 cups heavy cream
- 3/4 cup chicken broth
- 2 1/4 cups grated Parmesan cheese
- 3/4 cup cream cheese
- 1 1/2 cups shredded mozzarella cheese
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain, reserving a small cup of pasta water, and set aside.
- Season the chicken with salt, pepper, Italian seasoning, and red pepper flakes if you like a touch of heat.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes, stirring occasionally, until golden brown and fully cooked. Remove from the skillet and set aside.
- In the same skillet, melt 3 tablespoons of butter over medium heat. Add garlic and sauté for about a minute until fragrant.
- Pour in the chicken broth and heavy cream. Stir well and let the sauce gently simmer for about 3-4 minutes.
- Add the Parmesan, cream cheese, and mozzarella. Stir until everything melts into a thick, creamy sauce. If the sauce feels too heavy, add a splash of the reserved pasta water to loosen it.
- Add the cooked pasta and chicken back into the skillet and toss to coat evenly in the cheesy garlic sauce. Let it cook together for 2-3 minutes so the flavors meld.
- Turn off the heat, garnish with parsley, and sprinkle on a little extra Parmesan before serving.
Notes
For variation, use different types of pasta or swap the chicken for shrimp or a plant-based protein.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian