Garlic Parmesan Chicken Pasta (Printable Version)
Tender chicken and al dente twisted pasta coated in a velvety garlic Parmesan cream sauce for a comforting weeknight dinner.
# Ingredients:
→ Proteins
01 -
4 boneless, skinless chicken breasts (or about 600g chicken thighs)
→ Pasta
02 -
340g twisted pasta (rotini, fusilli, or cavatappi)
→ Sauce Base
03 -
3 tbsp butter, divided
04 -
1 tbsp olive oil
05 -
4 cloves fresh garlic, minced
06 -
240ml chicken broth
07 -
300ml heavy cream
08 -
150g grated Parmesan cheese
→ Seasonings & Garnish
09 -
Salt and black pepper, to taste
10 -
2 tbsp fresh parsley, chopped
# Steps:
01 -
Pat chicken breasts dry with paper towels, then season both sides generously with salt and black pepper.
02 -
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook for approximately 5-6 minutes per side until golden brown and internal temperature reaches 74°C (165°F). Remove from pan and set aside to rest.
03 -
Reduce heat to medium, then melt the remaining 2 tablespoons of butter in the same skillet. Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn.
04 -
Pour in chicken broth, scraping up browned bits from the bottom of the pan. Stir in heavy cream and bring to a gentle simmer for 3-4 minutes. Gradually whisk in Parmesan cheese until completely melted and sauce is smooth, about 2 more minutes. Season with salt and pepper to taste.
05 -
While preparing the sauce, cook the twisted pasta in a large pot of salted boiling water until al dente, approximately 8-10 minutes. Reserve 240ml (1 cup) of pasta cooking water before draining.
06 -
Slice the rested chicken into strips and return to the skillet with the sauce. Add the drained pasta and toss until thoroughly coated. If sauce is too thick, gradually add reserved pasta water to achieve desired consistency.
07 -
Garnish with freshly chopped parsley and serve immediately while hot.
# Notes:
01 -
The reserved pasta water contains starch that helps emulsify and thicken the sauce while helping it cling to the pasta.