Parmesan Garlic Chicken Pasta (Print Version)
Golden chicken and rotini in a creamy parmesan garlic sauce—super comforting and quick to make any night.
# Ingredients:
→ Aromatics
01 -
3 cloves garlic, chopped small
→ Pasta
02 -
225 g rotini noodles
→ Seasonings and Oils
03 -
Splash of olive oil, about 1 tablespoon (15 ml)
04 -
1 teaspoon mixed Italian herbs
05 -
Dash of salt
06 -
Pinch of black pepper
→ Dairy
07 -
1 cup (100 g) shredded Parmesan
08 -
240 ml rich cream
09 -
2 tablespoons (28 g) plain butter
→ Poultry
10 -
2 pieces skinless, boneless chicken breast
→ Fresh Herbs (Optional)
11 -
1 tablespoon chopped parsley, fresh
# Steps:
01 -
Put saucy pasta on plates, layer on the chicken strips, splash a bit more sauce over the top, and sprinkle with parsley if you want.
02 -
Mix the hot pasta right into the creamy pan sauce so it's all covered. Cut the chicken into slices.
03 -
Stir in the Parmesan to the simmering cream and keep mixing until it gets creamy and smooth.
04 -
Drop butter in your chicken pan and let it melt over medium heat. Toss in the garlic and cook for a bit until it smells good.
05 -
Fill a pot with salted water, bring it to a boil, and cook the rotini just right. Drain well, toss in a dab of butter when it's done.
06 -
Pour in olive oil to a big skillet, medium-high heat. Cook the chicken on both sides for 5–6 minutes so it's golden and cooked through. Move them off to rest.
07 -
Pat dry those chicken breasts, then sprinkle both sides with black pepper, salt, and Italian herbs.
# Notes:
01 -
Letting chicken sit a bit after cooking keeps it from drying out when you cut it.