Description
A comforting and flavorful recipe featuring tender seared chicken breasts served over twisted rotini pasta tossed in a creamy garlic Parmesan sauce. Perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 12 oz rotini pasta
Chicken
- 2 boneless skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 pinch red pepper flakes (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add rotini pasta and cook according to package directions until al dente. Drain the pasta and reserve 1/2 cup of the pasta cooking water for later use.
- Season the chicken: Pat chicken breasts dry and season both sides evenly with salt, black pepper, and chopped fresh parsley (or optionally Italian seasoning).
- Sear the chicken: In a skillet over medium heat, melt 1 tablespoon butter. Add the chicken breasts and cook for 6 to 7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and let it rest for a few minutes.
- Sauté garlic: In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Create the cream sauce: Pour in the heavy cream and simmer gently for 2 to 3 minutes, scraping up any browned bits from the bottom of the skillet for extra flavor.
- Add cheese and season: Stir in the grated Parmesan cheese until melted and the sauce is smooth. If desired, add a pinch of red pepper flakes. Taste and adjust seasoning with salt and pepper as needed.
- Toss pasta in sauce: Add the cooked rotini into the creamy sauce and toss well to coat. Use the reserved pasta water little by little to loosen the sauce to your preferred consistency.
- Serve: Slice the rested chicken breasts and serve them atop the cheesy twisted pasta. Garnish with additional parsley and Parmesan cheese if desired.
Notes
- Be careful not to overcook the chicken to keep it juicy.
- Reserve pasta water to help achieve the perfect sauce consistency.
- Red pepper flakes add a subtle heat but can be omitted for a milder flavor.
- Freshly grated Parmesan results in a smoother sauce than pre-grated.
- You can substitute rotini with fusilli, penne, or other similar shaped pasta.
