Ingredients
Scale
- 2 large chicken breasts, sliced thin
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- Salt to taste
- 8 oz twisted pasta (fusilli or rotini)
- 1 tablespoon butter
- ½ cup shredded mozzarella cheese
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente (9–11 minutes). Drain and toss with a little olive oil to prevent sticking. Set aside.
- Season chicken slices with salt, pepper, paprika, and onion powder.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken on both sides for 3–4 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30–45 seconds until fragrant.
- Pour in heavy cream, stirring continuously. Heat for 2–3 minutes until it begins to bubble gently.
- Gradually add Parmesan cheese, stirring until sauce thickens and smoothens (about 2–3 minutes). Season with salt and pepper as needed.
- Add cooked pasta to the sauce, tossing to coat evenly.
- Stir in shredded mozzarella cheese until melted and creamy.
- Return chicken to the skillet, gently folding into pasta and sauce. Simmer together for 2–3 minutes to blend flavors.
- Serve immediately, garnished with fresh parsley if desired.
Notes
Use twisted pasta like fusilli or rotini for best sauce adhesion.
Adjust seasoning according to taste.
For a lighter option, replace heavy cream with half-and-half, but the sauce will be less rich.
Add steamed vegetables for extra nutrition and color.
Make sure not to overcook chicken to keep it tender.
- Prep Time: 10
- Cook Time: 25