Ingredients
Scale
- 2 large chicken breasts
- 2 tablespoons olive oil
- 4 tablespoons butter (divided)
- 4 garlic cloves, minced
- 12 ounces rotini pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 cup chicken broth
- 2 tablespoons chopped fresh parsley
- Salt, to taste
- Black pepper, to taste
Instructions
- Pat chicken breasts dry and season with salt and pepper.
- Heat olive oil and 2 tbsp butter in a skillet over medium-high heat. Sear chicken 5–6 minutes per side until golden and cooked through. Remove and set aside.
- In a pot, bring salted water to a boil. Cook rotini according to package instructions. Reserve 1 cup pasta water, then drain.
- In the same skillet, melt remaining butter over medium heat. Add garlic and sauté 1–2 minutes until fragrant.
- Stir in chicken broth, scraping browned bits from bottom. Pour in heavy cream and bring to a gentle simmer.
- Whisk in Parmesan until smooth and thickened.
- Add rotini, tossing to coat. Use reserved pasta water as needed to loosen sauce.
- Slice chicken and place on top of pasta. Garnish with parsley and extra Parmesan before serving.
Notes
For extra flavor, marinate chicken in olive oil, garlic, and herbs for 30 minutes before cooking. Always use freshly grated Parmesan for smooth sauce. Add a splash of broth or cream when reheating leftovers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American