Description
Tender chicken breast smothered in a rich, creamy garlic parmesan sauce, served over twisted pasta with a cheesy finish.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts, sliced
- 8 oz twisted pasta (such as fusilli or rotini)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Cook the twisted pasta according to package directions until al dente. Drain and set aside.
- Season chicken slices with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and cooked through, about 5-7 minutes per side. Remove and set aside.
- In the same skillet, melt butter and sauté minced garlic until fragrant, about 1 minute. Pour in heavy cream and bring to a simmer.
- Stir in grated parmesan and mozzarella cheeses until melted and sauce is smooth. Return chicken to the skillet and simmer for 2-3 minutes.
- Add cooked pasta to the skillet, tossing to coat in the sauce. Garnish with fresh parsley and serve hot.
Notes
You can customize the seasonings to taste.