Description
Tender pan-seared chicken breasts are smothered in a rich, creamy garlic Parmesan sauce and served alongside twisted pasta tossed with melted mozzarella and Parmesan. A decadent, comforting dinner that’s ready in under an hour.
Ingredients
- 2 boneless skinless chicken breasts (about 6 oz each)
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese, divided
- 8 ounces twisted pasta (rotini or fusilli)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the twisted pasta according to package directions until al dente. Drain and set aside.
- While pasta cooks, season chicken breasts on both sides with salt, pepper, and garlic powder.
- In a large skillet over medium-high heat, heat olive oil. Add chicken and cook 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken to a plate and keep warm.
- Reduce heat to medium. Melt butter in the same skillet. Add minced garlic and sauté 30 seconds until fragrant.
- Stir in heavy cream and chicken broth, scraping up any browned bits. Bring to a simmer, then reduce heat to low.
- Gradually whisk in 3/4 cup Parmesan cheese and 1/2 cup mozzarella until melted and smooth. Season with salt and pepper to taste.
- Add the cooked pasta to the creamy sauce and toss to coat. Stir in remaining 1/4 cup Parmesan and 1/2 cup mozzarella.
- Slice the chicken and serve over the cheesy twisted pasta. Garnish with fresh parsley if desired.
Notes
You can customize the seasonings to taste. For extra flavor, add a pinch of red pepper flakes or Italian herbs along with the garlic.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American