Creamy Garlic Chicken Pasta (Print Version)

# Ingredients:

→ Chicken

01 - 2 boneless, skinless chicken breasts, sliced into strips
02 - 2 tablespoons olive oil
03 - 1 teaspoon Italian seasoning
04 - Salt, to taste
05 - Freshly ground black pepper, to taste

→ Pasta and Sauce

06 - 340 grams twisted pasta (rotini or fusilli)
07 - 4 tablespoons butter, divided
08 - 4 garlic cloves, minced
09 - 0.5 teaspoon red pepper flakes (optional)
10 - 240 milliliters heavy cream
11 - 120 milliliters chicken broth
12 - 150 grams Parmesan cheese, freshly grated, plus extra for serving
13 - 115 grams cream cheese, softened
14 - 100 grams mozzarella cheese, shredded
15 - Fresh parsley, chopped, for garnish
16 - 120 milliliters reserved pasta cooking water

# Instructions:

01 - Bring a large pot of well-salted water to a rolling boil. Add the twisted pasta and cook until al dente, about 8–10 minutes. Reserve 120 milliliters of pasta cooking water before draining. Set pasta aside.
02 - Season the chicken strips on all sides with salt, black pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sauté for 5–6 minutes, turning to brown evenly, until fully cooked and internal temperature reaches 74°C. Transfer to a plate and set aside.
03 - Reduce skillet heat to medium. Add 2 tablespoons of butter. Once melted, introduce minced garlic and red pepper flakes if desired. Sauté for 1–2 minutes, ensuring garlic turns fragrant but does not brown.
04 - Pour in chicken broth and heavy cream, stirring to deglaze and loosen browned bits from the pan. Simmer gently for 3–4 minutes to reduce and thicken. Decrease heat to low, add grated Parmesan in small increments, stirring until melted. Incorporate softened cream cheese in pieces until smooth. Stir in shredded mozzarella until the sauce reaches a velvety texture. Adjust sauce consistency with reserved pasta water as needed.
05 - Return sautéed chicken and any juices to the pan. Add drained pasta, tossing thoroughly to coat in the creamy sauce. Let simmer on low for 2–3 minutes, allowing flavors to meld and mixture to heat through.
06 - Remove from heat. Garnish with freshly chopped parsley and additional grated Parmesan cheese. Serve immediately while hot and creamy.

# Notes:

01 - Incorporate sun-dried tomatoes or baby spinach when mixing for extra flavor and nutrition.
02 - The sauce will continue to thicken after cooking; add extra pasta water if needed.
03 - For expedited preparation, substitute diced rotisserie chicken.
04 - Always use freshly grated cheeses for best melting properties and a smooth sauce.

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