Description
A rich and indulgent pasta that feels like comfort food but tastes restaurant-worthy. Tender chicken cubes, perfectly cooked twisted pasta, and a velvety garlic-Parmesan cream sauce come together in under an hour. It’s a dish that works just as well for cozy weeknights as it does for impressing guests at the table.
Ingredients
2 large chicken breasts, boneless skinless, cut into 1-inch cubes
1 lb twisted pasta (fusilli, penne, or rotini)
3 tbsp unsalted butter, divided
4–5 garlic cloves, minced
1½ cups heavy cream
½ cup chicken broth
1 cup Parmesan cheese, freshly grated
1 tsp Italian seasoning, divided
¼ tsp red pepper flakes (optional)
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped for garnish
Instructions
Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
Season chicken cubes with half the Italian seasoning, salt, and pepper.
In a large skillet, melt 1 tbsp butter and cook chicken until golden and cooked through. Remove and set aside.
In the same skillet, melt remaining butter, then sauté garlic until fragrant. Stir in heavy cream, chicken broth, remaining seasoning, and red pepper flakes. Simmer until slightly thickened.
Add Parmesan and stir until sauce is smooth and creamy.
Return chicken to skillet, then add pasta. Toss until coated, adding a splash of reserved pasta water if needed for consistency.
Garnish with parsley and extra Parmesan before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
Nutrition
- Calories: 640
- Fat: 28g
- Carbohydrates: 54g
- Protein: 39g