Creamy Garlic Chicken Pasta
This creamy, garlicky skillet meal combines juicy chicken with corkscrew rotini in a rich Parmesan sauce, perfect for busy weeknights.
Ingredients
Pasta and Sauce Ingredients
- 2 cups rotini pasta (about 6–8 oz dry) Substitute whole-wheat, gluten-free, or chickpea pasta if desired.
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream For a lighter sauce, use half-and-half.
- 1 cup freshly grated Parmesan cheese Freshly grated yields a smoother sauce compared to pre-shredded.
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley chopped, for garnish
Chicken Ingredients
- 2 pieces boneless skinless chicken breasts (about 1 to 1.25 lb total) Pounded to even thickness for even cooking.
Instructions
Preparation
- Cook the rotini according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water, drain, and set the pasta aside.
- Season both sides of the chicken breasts with salt and pepper.
Cooking Chicken
- In a large skillet over medium heat, melt 2 tablespoons butter. Add minced garlic and sauté for 30–45 seconds until fragrant—don’t let it burn.
- Add the chicken to the skillet. Cook for about 4–6 minutes per side depending on thickness, until golden and the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes, then slice.
Making the Sauce
- Reduce heat to medium-low. In the same skillet, melt the remaining 2 tablespoons butter. Pour in the heavy cream and bring to a gentle simmer—do not boil violently.
- Stir in the grated Parmesan a little at a time, whisking until smooth and the sauce thickens slightly. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
Final Assembly
- Add the cooked rotini and sliced chicken to the skillet. Toss gently to coat everything in the sauce and heat through for 1–2 minutes.
- Taste and adjust seasoning with additional salt and pepper. Garnish with chopped fresh parsley and serve immediately.
Notes
Plate family-style in the skillet for casual dinners, or divide into shallow bowls for a more formal setting. For storage, refrigerate within 2 hours and consume within 3-4 days.