Creamy Garlic Parmesan Chicken Pasta (Print)
Seared chicken and cheesy rotini tossed in a tasty parmesan garlic cream sauce—pure comfort for any night.
# Ingredients:
→ Poultry
01 -
2 boneless, skinless chicken breasts
→ Pasta
02 -
225 g rotini pasta
→ Dairy
03 -
1 cup (100 g) grated Parmesan cheese
04 -
240 ml heavy cream
05 -
2 tablespoons (28 g) unsalted butter
→ Aromatics
06 -
3 garlic cloves, minced
→ Seasonings and Oils
07 -
1 tablespoon (15 ml) olive oil
08 -
1 teaspoon Italian seasoning
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Fresh Herbs (Optional)
11 -
1 tablespoon fresh chopped parsley
# Steps:
01 -
Trim and pat dry chicken breasts. Evenly season both sides with salt, black pepper, and Italian seasoning.
02 -
Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 5–6 minutes per side until golden and fully cooked. Transfer to a plate and let rest.
03 -
Bring a pot of salted water to a boil. Cook rotini according to package instructions until al dente. Drain thoroughly and toss with a small amount of butter.
04 -
In the same skillet used for chicken, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
05 -
Pour in heavy cream, stirring to deglaze the skillet. Simmer for 3–4 minutes, then add grated Parmesan. Stir until cheese is fully melted and sauce is smooth.
06 -
Slice the rested chicken into strips. Toss cooked pasta in the sauce until well coated.
07 -
Arrange cheesy pasta on serving plates, top with sliced chicken, drizzle with additional sauce, and finish with fresh parsley if desired.
# Additional Notes:
01 -
Resting the chicken after searing ensures it stays juicy when sliced.