Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta
A delightful dish featuring tender chicken cooked in a rich garlic Parmesan sauce, served over cheesy twisted pasta for a comforting meal.
Ingredients
For the Base
- 1 pound 1 pound of chicken breast, diced
- 2 cups 2 cups twisted pasta (such as fusilli or gemelli)
For the Sauce
- 3 cups 3 cups of heavy cream For a lighter version, use half-and-half or milk.
- 1 cup 1 cup of grated Parmesan cheese Grana Padano or Pecorino Romano can substitute Parmesan.
- 6 cloves 6 cloves of garlic, minced
- 2 tablespoons 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
To Serve
- Extra grated Parmesan cheese (optional)
Instructions
Cooking
- In a large pot, bring salted water to a boil. Add the twisted pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water.
- In the same pot, heat olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes.
- Add the minced garlic to the chicken and sauté for an additional minute until fragrant. Pour in the heavy cream and bring to a simmer. Gradually stir in the Parmesan cheese until melted and smooth.
- Add the cooked pasta to the sauce, stirring well to coat. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
- Plate the creamy garlic Parmesan chicken and pasta. Garnish with fresh parsley and extra Parmesan cheese if desired.
Notes
You can prepare the sauce ahead of time and store it in the refrigerator for up to three days. To reheat, warm gently on the stove, adding extra cream or pasta water for the right texture.