Chicken Garlic Parmesan Pasta (Print Version)

Chicken strips and pasta twirls get hugged by a cheesy garlic Parmesan sauce. Cozy and crowd-pleasing every time.

# Ingredients:

→ Chicken

01 - A pinch of salt, or more if it suits your taste
02 - Black pepper—just grind it up fresh to your liking
03 - Sprinkle on 1 teaspoon of your go-to Italian blend
04 - 2 tablespoons olive oil
05 - 2 boneless chicken breasts, no skin, cut into strips

→ Pasta and Sauce

06 - A handful of chopped fresh parsley for a finishing touch
07 - 120 millilitres of the pasta water you set aside
08 - 100 grams of shredded mozzarella
09 - 340 grams of twisted pasta—pick either rotini or fusilli
10 - 4 tablespoons butter, but keep them divided up
11 - 240 millilitres heavy cream
12 - Try 0.5 teaspoon red pepper flakes (for a kick, optional)
13 - 4 cloves garlic, mince them up
14 - 120 millilitres chicken broth
15 - 150 grams Parmesan cheese, grate some extra for topping
16 - 120 grams cream cheese, soften it first

# Steps:

01 - Top everything with fresh parsley and a bit more Parmesan if you want. Dish it up right away while it's still hot.
02 - Toss the cooked pasta and the chicken back in with your sauce. Mix well so it all gets nice and coated, and let it warm together for another 2 or 3 minutes.
03 - Drop your burner to low heat. Slowly add the Parmesan, stirring so it melts in. Mix in your cream cheese ‘til it’s nice and smooth, then stir in mozzarella. If it’s too thick, add a splash or two of that pasta water you saved.
04 - Pour the chicken broth along with heavy cream into the pan, scraping up the browned bits. Let it bubble gently until it thickens just a touch, about 3 or 4 minutes.
05 - With the same skillet, switch to medium heat. Toss in 2 tablespoons of butter until melted, then add in your minced garlic and those pepper flakes if you want some heat. Stir it around for about a minute or two, but don't let the garlic turn brown.
06 - Season your chicken strips using salt, pepper, and Italian seasoning. Warm the olive oil in a skillet over medium-high. Cook the chicken for around 5 to 6 minutes, flipping so it browns all over and gets cooked through (shoot for 74°C inside). Move the chicken to a plate and keep it handy.
07 - Boil lots of salted water in a big pot. Throw in the pasta and cook it like the box says—usually about 8 to 10 minutes for that perfect bite. Scoop out 120 millilitres of the cooking water and set it aside, then drain the pasta.

# Notes:

01 - Try dropping in sun-dried tomatoes or tossing in some baby spinach for a pop of color and flavor right when you mix in the chicken and pasta.
02 - If your sauce thickens up while it sits, just splash in a little more of that saved pasta water.
03 - Grab a rotisserie chicken to cut down on prep time. Mix it in with everything else when you get to that step.
04 - Stick with cheese you freshly grate at home—it melts so much smoother than pre-shredded stuff.

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