Description
A quick and rich pasta dish featuring tender chicken, creamy Parmesan sauce, and spiral pasta, perfect for busy weeknights.
Ingredients
- 2 chicken breasts (boneless, skinless)
- 8 oz spiral pasta (fusilli or rotini)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (freshly grated recommended)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the spiral pasta according to package instructions until al dente. Drain, reserve 1/4 cup pasta water, and set pasta aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Season chicken breasts generously with salt and pepper. Add to the skillet and cook about 6–7 minutes per side, until the internal temperature reads 165°F (74°C) and juices run clear. Remove chicken to a cutting board and let rest 5 minutes, then slice.
- Reduce heat to medium. In the same skillet, add minced garlic and sauté for about 1 minute until fragrant — do not brown.
- Pour in 1 cup heavy cream and bring to a gentle simmer. Scrape up any browned bits from the pan to build flavor.
- Stir in 1 cup grated Parmesan until melted and smooth. If the sauce tightens too much, whisk in a splash of the reserved pasta water to loosen. Taste and adjust salt and pepper.
- Add the cooked pasta to the skillet and toss until well coated. Heat just long enough for pasta to warm through.
- Transfer to plates or a serving dish, arrange sliced chicken on top, and garnish with chopped fresh parsley.
Notes
For a lighter sauce, substitute half-and-half and butter. Freshly grated Parmesan yields the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian