Creamy Garlic Parmesan Chicken Pasta (Print)
Juicy chicken and twisted pasta tossed in a creamy garlic-Parmesan sauce, finished with parsley.
# Ingredients:
→ Poultry
01 -
4 boneless, skinless chicken breasts or approximately 570 grams chicken thighs
→ Pasta
02 -
340 grams twisted pasta such as rotini, fusilli, or cavatappi
→ Fats
03 -
45 millilitres unsalted butter
04 -
15 millilitres olive oil
→ Aromatics
05 -
4 cloves fresh garlic, finely minced
→ Liquids
06 -
240 millilitres chicken broth
07 -
295 millilitres heavy cream
→ Cheese
08 -
150 grams Parmesan cheese, finely grated
→ Seasoning
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
→ Herbs
11 -
2 tablespoons fresh parsley, chopped
# Steps:
01 -
Pat chicken thoroughly dry using paper towels. Season both sides liberally with salt and freshly ground black pepper.
02 -
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and sear for 5 to 6 minutes on each side until golden brown and thoroughly cooked, reaching an internal temperature of 74°C. Transfer to a plate, cover loosely, and allow to rest.
03 -
Reduce heat to medium. Add remaining 30 millilitres butter to the pan. Once melted, add minced garlic and sauté for approximately 30 seconds until aromatic.
04 -
Deglaze pan with chicken broth, scraping up cooked-on bits. Stir in heavy cream and let simmer for 3 to 4 minutes. Gradually whisk in Parmesan cheese until sauce is smooth and cohesive, about 2 minutes. Season with salt and black pepper to taste.
05 -
While sauce is simmering, cook twisted pasta in a large pot of generously salted boiling water until al dente, 8 to 10 minutes. Reserve 240 millilitres pasta cooking water before draining.
06 -
Slice the rested chicken. Return chicken and drained pasta to the skillet with sauce. Toss thoroughly to coat pasta in the creamy mixture, adding reserved pasta water as necessary for desired consistency.
07 -
Sprinkle with chopped fresh parsley and serve immediately while hot.
# Notes:
01 -
Allow the chicken to rest after searing to ensure the juices redistribute and maintain tenderness.