Garlic Parmesan Chicken Pasta (Printable Version)
# What You'll Need:
→ Chicken
01 -
Salt to your liking
02 -
A sprinkle of fresh ground black pepper, as much as you want
03 -
1 teaspoon of Italian herbs
04 -
2 tablespoons olive oil
05 -
2 boneless, skinless chicken breasts, cut into strips
→ Pasta and Sauce
06 -
Fresh parsley, chopped up for tossing on top
07 -
340 grams short spiral pasta (rotini or fusilli work great)
08 -
150 grams freshly grated Parmesan cheese, plus a bit more for extra on top
09 -
115 grams cream cheese, left at room temp so it’s soft
10 -
114 grams mozzarella, shredded
11 -
120 milliliters saved pasta cooking water
12 -
4 tablespoons butter, split in half to use at different steps
13 -
4 garlic cloves, finely chopped
14 -
0.5 teaspoon crushed red pepper flakes (if you want a kick)
15 -
120 milliliters chicken broth
16 -
240 milliliters heavy cream
# Steps to Follow:
01 -
Scoop everything onto plates while it’s piping hot, sprinkle on some fresh parsley and lots of extra Parmesan if you want. Enjoy right away so it stays creamy.
02 -
Slide the cooked chicken pieces plus all their juices into the pan. Drop in your drained pasta. Toss the whole thing really well so it gets covered in sauce. Now let it sit over low heat for a couple minutes so all the flavors hang out together.
03 -
Lower your heat, add a little Parmesan at a time and swirl until melted. Chunk in cream cheese, let it soften and stir till smooth. Stir in mozzarella, and once the sauce gets all thick and dreamy, loosen it up with some pasta water if you want. Take your time–it’ll all melt together.
04 -
Drop heat to medium and toss in two tablespoons butter. As soon as it’s melted, add chopped garlic and red pepper flakes if you’re feeling bold. Cook for a minute or two till the room smells amazing, but don’t let the garlic brown.
05 -
Rub salt, pepper, and Italian herbs all over your chicken strips. Heat olive oil in a big skillet on medium-high. Toss in the chicken, cook for 5–6 minutes turning so all sides get golden and it's cooked through (should hit at least 74°C inside). Move it to a plate and let it rest.
06 -
Fill a big pot with salted water, bring it to a hard boil. Throw in the pasta and cook till it’s got a little bite left (al dente), about 8–10 minutes. Scoop out 120 ml of that starchy water, then drain the pasta and set it aside.
# Additional Tips:
01 -
Try mixing in some sun-dried tomatoes or a handful of baby spinach for extra nutrition and taste.
02 -
If your sauce looks too thick after cooking, just splash in more pasta water to thin it out.
03 -
Save time by using pre-cooked rotisserie chicken, cut up small.
04 -
Always shred your own cheese for the smoothest, meltiest result.