Pasta with Creamy Flavor (Printable Version)

Perfectly seared chicken and tender spirals of rotini pasta smothered in a creamy garlic butter Parmesan sauce. Surprisingly effortless and fancy enough to impress, this dish comes together in under 40 minutes.

# Ingredients:

→ Key Ingredients

01 - 12 ounces of rotini pasta
02 - 2 large, skinless chicken breasts (or 6 smaller tenderloins)
03 - 3 tablespoons of butter, divided
04 - 1 tablespoon olive oil
05 - 4 minced garlic cloves

→ Sauce Ingredients

06 - 1 cup of Parmesan cheese, freshly grated
07 - 1 cup heavy cream
08 - 1/2 cup chicken stock

→ Spices and Toppings

09 - 1 teaspoon of Italian herb blend
10 - 1/2 teaspoon sea salt (taste and adjust)
11 - 1/2 teaspoon ground black pepper
12 - 1/4 teaspoon red chili flakes (optional)
13 - 2 tablespoons chopped fresh parsley

# Steps:

01 - Lightly sprinkle chicken with salt, black pepper, and the herb mix. Cut chicken breasts into halves if they're thick to ensure even cooking.
02 - In a big pot, boil rotini in salted water just until firm to bite. Scoop out half a cup of the cooking water before draining the pasta.
03 - Add 1 tablespoon butter and oil to a hot pan over medium heat. Brown the chicken for 4-5 minutes on each side until cooked through. Remove and keep aside.
04 - Melt 2 tablespoons butter in the same pan, toss in minced garlic, and stir for half a minute till fragrant. Stir in chicken broth, scraping up any browned bits from the pan.
05 - Turn the heat to low, pour in the cream, and whisk in Parmesan cheese until smooth. If needed, add a little pasta water to thin it out.
06 - Place the chicken back into the pan, coating it with sauce. Add the cooked pasta and toss gently to evenly coat it all in the creamy mixture. Let it warm up for a couple of minutes.
07 - Scatter freshly chopped parsley on top and serve immediately while hot. Enjoy every bite!

# Notes:

01 - Switch heavy cream for half-and-half to lighten the dish.
02 - Toss in some fresh spinach or steamed broccoli for a boost of veggies.
03 - Remember the sauce will get thicker as it cools; add more pasta water to loosen it if reheating.
04 - Store leftovers in the fridge for up to three days in a sealed container.

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