Ingredients
Scale
- For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- For the Pasta:
- 8 oz rotini pasta
- For the Sauce:
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons butter
- For Seasoning & Garnish:
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Pat chicken dry and season with salt, pepper, and olive oil. Optionally marinate with garlic for extra flavor.
- Heat butter and oil in a skillet over medium-high heat. Cook chicken 5–7 minutes per side until golden and cooked through. Let rest.
- Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
- In the same skillet, melt butter and sauté garlic for 1 minute.
- Add heavy cream and bring to a gentle simmer. Stir in Parmesan until smooth.
- Season with salt, pepper, and red pepper flakes.
- Toss cooked pasta with the sauce, adding reserved pasta water if needed.
- Slice chicken and serve over pasta. Garnish with parsley and extra Parmesan.
Notes
- Let chicken rest before slicing to keep it juicy.
- Reserve pasta water to adjust sauce consistency.
- Use freshly grated Parmesan for best flavor and texture.
- Substitute half-and-half for a lighter sauce if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 34 g
- Saturated Fat: 19 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 130 mg