Description
This Creamy Garlic Parmesan Chicken paired with Cheesy Twisted Pasta is a comforting and flavorful dish perfect for a quick weeknight dinner. Tender seared chicken breast is smothered in a rich garlic Parmesan cream sauce and served alongside perfectly cooked rotini pasta tossed in the luscious sauce. A hint of red pepper flakes adds a subtle kick, while fresh parsley provides a bright finish.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Pasta and Sauce
- 8 oz rotini pasta
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon red pepper flakes (optional)
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente. Drain the pasta and set it aside.
- Season the Chicken: Pat the chicken breasts dry with paper towels, then season both sides evenly with salt and black pepper.
- Heat the Skillet: In a large skillet over medium-high heat, heat the olive oil and 1 tablespoon of unsalted butter until hot and melted.
- Sear the Chicken: Add the seasoned chicken breasts to the skillet and sear for 5 to 6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside to rest.
- Sauté Garlic: In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Make the Cream Sauce: Lower the heat slightly and slowly stir in the heavy cream. Let the sauce simmer gently for 3 to 4 minutes while stirring constantly to prevent scorching.
- Add Cheese and Spice: Stir in the freshly grated Parmesan cheese and red pepper flakes (if using) until the cheese melts completely and the sauce becomes smooth and creamy.
- Combine Pasta and Sauce: Add the cooked rotini pasta into the skillet with the sauce. Stir thoroughly to coat all the pasta evenly with the creamy Parmesan garlic sauce.
- Serve the Chicken: Slice the rested chicken breasts and serve them either over the coated pasta or alongside it on each plate.
- Garnish and Enjoy: Sprinkle the chopped fresh parsley over the dish for a fresh, herbaceous finish and serve warm.
Notes
- For a lighter option, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Use freshly grated Parmesan cheese for the best flavor and creamy texture.
- Red pepper flakes are optional; omit for a milder dish or add more for extra heat.
- Ensure the chicken breasts are at even thickness for uniform cooking by pounding them gently if needed.
- This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
