Creamy Garlic Parmesan Chicken (Print Version)
# Ingredients:
01 -
4 boneless, skinless chicken breasts (approximately 1 ¼ lb chicken thighs)
02 -
12 oz twisted pasta (rotini, fusilli, or cavatappi)
03 -
3 tbsp butter, divided
04 -
1 tbsp olive oil
05 -
4 cloves fresh garlic, minced
06 -
1 cup chicken broth
07 -
1 ¼ cups heavy cream
08 -
1 ½ cups grated Parmesan cheese
09 -
Salt and black pepper, to taste
10 -
2 tbsp fresh parsley, chopped
# Instructions:
01 -
Pat chicken dry and season both sides with salt and black pepper.
02 -
In a large skillet over medium-high heat, heat olive oil and 1 tbsp of the butter. Add chicken breasts and cook for approximately 5–6 minutes per side until golden brown and fully cooked (165 °F internal temperature). Remove and set aside to rest.
03 -
Reduce heat to medium. Melt the remaining 2 tbsp of butter in the same skillet, add minced garlic, and cook for about 30 seconds until fragrant.
04 -
Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in heavy cream and simmer for 3–4 minutes. Gradually whisk in grated Parmesan cheese, stirring until fully smooth (about 2 minutes). Season with salt and black pepper to taste.
05 -
Boil twisted pasta in salted water until al dente, according to package instructions (8–10 minutes). Reserve 1 cup of pasta water before draining.
06 -
Slice the cooked chicken and return it to the skillet with the sauce. Add the pasta to the skillet and toss to coat. Use reserved pasta water, adding gradually, to adjust sauce consistency as needed.
07 -
Sprinkle with fresh parsley and serve the dish hot.