Creamy Garlic Parmesan Chicken (Printer-Friendly Version)

Tender chicken and twisted pasta meet in a luscious garlic parmesan sauce, delivering rich, savory comfort.

# Required Ingredients:

→ Protein

01 - 4 boneless, skinless chicken breasts or thighs

→ Pasta

02 - 340 grams twisted pasta (rotini, fusilli, or cavatappi)

→ Aromatics and fats

03 - 3 cloves fresh garlic, minced
04 - 30 grams unsalted butter
05 - 15 milliliters olive oil

→ Sauce components

06 - 240 milliliters heavy cream (or half-and-half/whole milk alternative)
07 - 120 milliliters low-sodium chicken broth
08 - 60 grams grated Parmesan cheese

→ Seasonings and garnish

09 - Salt, to taste
10 - Freshly ground black pepper, to taste
11 - 15 grams fresh parsley, chopped

# Step-by-Step Instructions:

01 - Pat chicken dry and season both sides generously with salt and black pepper. Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Sear chicken for 5–6 minutes per side until golden with an internal temperature of 74°C. Remove and let rest.
02 - Reduce heat to medium, add remaining butter to the skillet, then stir in minced garlic. Cook for 30 seconds, stirring constantly until fragrant and lightly golden. Avoid burning.
03 - Pour in chicken broth, scraping up browned bits. Stir in heavy cream and bring to a gentle simmer. Slowly whisk in Parmesan cheese until the sauce thickens smoothly. Season with salt and pepper to taste.
04 - Boil salted water and cook pasta until al dente according to package instructions (8–10 minutes). Drain, reserving 240 milliliters of pasta water.
05 - Slice rested chicken into strips. Add drained pasta to the skillet with sauce, tossing to coat evenly. Nestle chicken on top and warm together for one minute.
06 - Sprinkle freshly chopped parsley over the dish and serve immediately while warm.

# Handy Cooking Tips:

01 - Avoid overcrowding the skillet when searing chicken to ensure proper browning and juiciness.
02 - Add Parmesan cheese gradually to prevent clumping and achieve a smooth, creamy sauce.
03 - If sauce thickens too much, loosen with reserved pasta water; simmer longer if too thin.
04 - Rest the chicken after cooking to lock in juices and maintain tenderness.

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