Ingredients
2 large boneless, skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
3/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes (optional)
8 oz twisted pasta (fusilli or rotini)
1/2 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley (for garnish)
Instructions
1. Season chicken breasts with salt, pepper, and garlic powder on both sides.
2. Heat olive oil in a large skillet over medium heat. Sear the chicken breasts for 5–6 minutes per side, or until golden and cooked through. Remove from skillet and set aside.
3. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
4. Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
5. Add Parmesan cheese, Italian seasoning, and red pepper flakes. Stir until the cheese melts and sauce thickens slightly.
6. Meanwhile, cook twisted pasta according to package directions. Drain and set aside.
7. Return cooked chicken to the skillet and spoon sauce over the top. Let simmer for 2–3 minutes.
8. Add cooked pasta and shredded mozzarella to the sauce. Stir to coat and melt the cheese.
9. Serve chicken over the cheesy twisted pasta and garnish with fresh parsley.
Notes
For extra depth of flavor, you can deglaze the skillet with a splash of white wine before adding the cream.
Feel free to substitute the chicken breasts with chicken thighs for a juicier option.
Add sautéed spinach or mushrooms to the sauce for added vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 130mg