Ingredients
- Twisted pasta (rotini or cavatappi): 1 pound
- Boneless, skinless chicken breasts: 1.5 pounds
- Olive oil: 2 tablespoons
- Garlic: 4 cloves, minced
- Heavy cream: 1.5 cups
- Parmesan cheese: 1 cup, grated
- Cream cheese: 4 ounces, softened
- Italian seasoning: 1 teaspoon
Instructions
- Step 1: Cook the pasta according to package directions. Drain, reserving about 1 cup of pasta water.
- Step 2: While the pasta is cooking, cut the chicken breasts into bite-sized pieces. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Season with salt and pepper.
- Step 3: Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds until fragrant. Be careful not to burn it.
- Step 4: Stir in the heavy cream, Parmesan cheese, cream cheese, and Italian seasoning. Cook, stirring constantly, until the cheeses are melted and the sauce is smooth and creamy.
- Step 5: Add the cooked pasta to the skillet with the chicken and sauce. Toss to coat. If the sauce is too thick, add some of the reserved pasta water until it reaches your desired consistency.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat, adding a splash of milk or cream if needed to loosen the sauce.
- Serve this creamy pasta dish with a simple side salad and some crusty bread to soak up all that delicious sauce.
- For a richer flavor, use freshly grated Parmesan cheese instead of the pre-grated kind.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American