Creamy Garlic Parmesan Chicken Pasta (Print)

Silky garlic Parmesan sauce envelops chicken strips and twists of pasta for a comforting, cheesy meal.

# Ingredients:

→ Chicken

01 - 2 boneless, skinless chicken breasts, sliced into strips
02 - 2 tablespoons olive oil
03 - 1 teaspoon Italian seasoning
04 - Salt, to taste
05 - Freshly ground black pepper, to taste

→ Pasta and Sauce

06 - 340 grams twisted pasta (rotini or fusilli)
07 - 4 tablespoons butter, divided
08 - 4 garlic cloves, minced
09 - 0.5 teaspoon red pepper flakes (optional)
10 - 240 millilitres heavy cream
11 - 120 millilitres chicken broth
12 - 150 grams Parmesan cheese, freshly grated, plus extra for serving
13 - 120 grams cream cheese, softened
14 - 100 grams mozzarella cheese, shredded
15 - Fresh parsley, chopped, for garnish
16 - 120 millilitres reserved pasta cooking water

# Steps:

01 - Bring a large pot of generously salted water to a boil. Add the twisted pasta and cook according to package instructions until al dente, approximately 8–10 minutes. Reserve 120 millilitres of pasta cooking water before draining. Set drained pasta aside.
02 - While the pasta is cooking, season chicken strips with salt, pepper, and Italian seasoning. In a large skillet over medium-high heat, add olive oil. Once hot, add chicken and cook for 5–6 minutes, turning occasionally, until golden brown and cooked through (internal temperature 74°C). Transfer chicken to a plate and set aside.
03 - In the same skillet, reduce heat to medium. Melt 2 tablespoons butter, then add minced garlic and red pepper flakes if using. Sauté for 1–2 minutes until fragrant, ensuring garlic does not brown.
04 - Pour in chicken broth and heavy cream, stirring to combine and deglaze the pan. Bring to a gentle simmer and cook for 3–4 minutes to thicken slightly.
05 - Reduce heat to low. Gradually add grated Parmesan, stirring until melted. Stir in cream cheese until smooth, then add shredded mozzarella, mixing until the sauce is velvety. Adjust consistency as needed with reserved pasta water.
06 - Return cooked chicken and any juices to the skillet. Add drained pasta and toss in the sauce until everything is evenly coated. Simmer gently for 2–3 minutes to allow flavors to meld and pasta to heat through.
07 - Remove from heat. Sprinkle with freshly chopped parsley and additional Parmesan if desired. Serve immediately while hot.

# Additional Notes:

01 - Sun-dried tomatoes or baby spinach can be added with the chicken and pasta for extra flavor and color.
02 - The sauce will thicken upon standing; adjust with additional reserved pasta water if needed.
03 - Pre-cooked rotisserie chicken may be substituted to save time; simply add when combining ingredients.
04 - For optimal sauce texture, use freshly grated cheese rather than pre-shredded.

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