Cheesy Twisted Pasta Garlic Chicken (Printable Version)
Creamy garlic parmesan chicken meets cheesy rotini for a comforting, flavor-packed dinner.
# What You'll Need:
→ Poultry
01 -
2 boneless, skinless chicken breasts
→ Pasta
02 -
225 g rotini pasta
→ Dairy
03 -
3 tablespoons unsalted butter
04 -
240 ml heavy cream
05 -
120 g shredded mozzarella cheese
06 -
100 g grated parmesan cheese
→ Aromatics & Seasonings
07 -
4 garlic cloves, minced
08 -
1 teaspoon Italian seasoning
09 -
0.5 teaspoon paprika
10 -
0.25 teaspoon chili flakes (optional)
11 -
Salt, to taste
12 -
Black pepper, to taste
13 -
1 tablespoon freshly chopped parsley
# Steps To Follow:
01 -
Pat chicken breasts dry and season both sides evenly with salt, black pepper, paprika, and Italian seasoning.
02 -
Heat 1 tablespoon butter in a large skillet over medium heat. Sear the chicken breasts for 5–6 minutes per side until golden and fully cooked. Remove from the pan and let rest.
03 -
Bring a large pot of salted water to a boil. Add rotini and cook until al dente according to package instructions. Drain and set aside.
04 -
In the same skillet, melt the remaining 2 tablespoons butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
05 -
Pour in heavy cream and bring to a gentle simmer. Stir in shredded mozzarella and grated parmesan, whisking until the sauce is completely smooth.
06 -
Add drained rotini to the sauce. Toss thoroughly to coat the pasta in the creamy cheese mixture.
07 -
Slice rested chicken breasts and arrange over the cheesy pasta. Drizzle with additional sauce if desired.
08 -
Sprinkle with chopped fresh parsley and extra parmesan before serving.
# Notes and Tips:
01 -
Always allow cooked chicken to rest for at least 5 minutes before slicing to retain its juiciness.
02 -
Revive the creamy sauce during reheating by adding a splash of milk or cream and stirring gently.
03 -
Enhance nutritional value by stirring in fresh spinach or steamed broccoli before tossing the pasta with the sauce.