Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 8 oz twisted pasta (rotini, fusilli, or gemelli)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: red pepper flakes, lemon juice, roasted mushrooms, baby spinach
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Season chicken with salt and pepper, then cook until browned and fully cooked, about 5–7 minutes.
- Add minced garlic and sauté for 1–2 minutes until fragrant.
- Pour in heavy cream and stir, letting it simmer for 2–3 minutes.
- Stir in Parmesan cheese until melted and smooth.
- Add cooked pasta and toss until fully coated in sauce.
- Serve warm, optionally topped with extra Parmesan.
Notes
- Swap chicken for mushrooms or white beans for a vegetarian version.
- Spinach or sundried tomatoes can be added for extra flavor.
- Add a splash of pasta water if the sauce becomes too thick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian