Description
A creamy and comforting pasta dish featuring tender chicken and rich Parmesan Alfredo sauce.
Ingredients
Scale
- 3 boneless, skinless chicken breasts, sliced into thin strips
- 18 oz twisted pasta (rotini or fusilli)
- 3 tbsp olive oil
- 6 tbsp butter, divided
- 6 cloves garlic, minced
- 1½ tsp Italian seasoning
- ¾ tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1½ cups heavy cream
- ¾ cup chicken broth
- 2¼ cups grated Parmesan cheese
- ¾ cup cream cheese
- 1½ cups shredded mozzarella cheese
- Fresh parsley, chopped, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Once boiling, add the twisted pasta and cook until just tender but still al dente, then drain. Be sure to reserve a small amount of pasta cooking water for later if needed.
- Season the Chicken: Sprinkle the chicken strips with salt, black pepper, Italian seasoning, and crushed red pepper flakes if you like a bit of heat.
- Cook the Chicken: Heat the olive oil in a wide skillet over medium-high heat. Add the seasoned chicken strips and let them cook until they are lightly golden, stirring occasionally until fully cooked. Transfer the chicken to a plate when done.
- Prepare the Sauce: In the same skillet, add half of the butter and let it melt. Stir in the minced garlic and let it cook briefly until fragrant, about 30 seconds.
- Add the Broth and Cream: Pour in the chicken broth and heavy cream, stirring to combine. Let the mixture bubble gently for a few minutes until it thickens slightly.
- Melt the Cheeses: Add the grated Parmesan cheese, cream cheese, and mozzarella to the skillet. Stir slowly until all the cheese melts into a thick, smooth sauce. If it’s too thick, add a splash of the reserved pasta water.
- Combine Pasta and Chicken: Toss the cooked pasta and chicken into the sauce, ensuring everything is thoroughly coated. Let it sit for a minute to allow the sauce to cling to every twist of pasta.
- Finish with Butter: Add the remaining butter for a glossy finish to the sauce. Garnish with chopped parsley and an extra sprinkling of Parmesan before serving.
Notes
This dish can be made in advance and stored in the fridge for a day. Just reheat slowly in a low oven or on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
Keywords: cheesy pasta, garlic chicken, creamy rotini, Alfredo sauce