Ingredients
Scale
- Twisted pasta (rotini or cavatappi) 1 pound
- Boneless, skinless chicken breasts 1.5 pounds, cut into bite-sized pieces
- Heavy cream 1.5 cups
- Garlic 4 cloves, minced
- Parmesan cheese 1 cup, grated
- Butter 4 tablespoons
- Olive oil 2 tablespoons
- Salt and pepper to taste
Instructions
- Step 1: Cook the pasta according to package directions. Drain and set aside.
- Step 2: While the pasta is cooking, heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through. Season with salt and pepper. Remove chicken from the skillet and set aside.
- Step 3: Reduce heat to medium. Add the remaining 2 tablespoons of butter and the minced garlic to the skillet. Cook for about 1 minute, until fragrant, being careful not to burn the garlic.
- Step 4: Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese. Let the sauce simmer for 2-3 minutes, or until it thickens slightly, stirring occasionally. Season with salt and pepper to taste.
- Step 5: Add the cooked pasta and chicken to the skillet with the sauce. Toss to coat everything evenly.
- Step 6: Serve immediately, garnished with extra Parmesan cheese, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, add a splash of milk or cream to the pasta before microwaving to prevent it from drying out.
- Serve this comforting pasta dish with a simple side salad for a complete and satisfying meal.
- Don't overcrowd the pan when browning the chicken; cook it in batches to ensure even cooking and a beautiful golden crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American