Description
A delightful twist of flavors with tender chicken, creamy sauce, and perfectly twisted pasta, this dish is the ultimate comfort food.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (1.5–2 lbs)
- 1 tablespoon olive oil (for chicken)
- 1 tablespoon unsalted butter (for chicken)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper to taste
- 1 pound (450g) twisted pasta (cavatappi, campanelle, or fusilli)
- 1 tablespoon olive oil (for pasta water, optional)
- 2 teaspoons salt (for pasta water)
- 2 tablespoons unsalted butter (for sauce)
- 4–5 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ½ teaspoon dried Italian seasoning (for sauce)
- ¼ teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
- Extra grated Parmesan cheese (for garnish)
Instructions
- Pat chicken breasts dry; butterfly or pound to ½-inch thickness. Season with garlic powder, onion powder, Italian seasoning, smoked paprika (optional), salt, and pepper. Heat olive oil and butter in a skillet over medium-high heat. Sear chicken 4-6 minutes per side until golden brown and cooked through (165°F/74°C). Transfer chicken to a cutting board, tent with foil, and rest for 5-10 minutes. Slice into bite-sized pieces; set aside.
- Fill a large pot with water, add salt and optional olive oil; bring to boil. Add twisted pasta; cook until al dente according to package directions. Reserve 1-1½ cups starchy pasta water. Drain pasta, do not rinse; set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic; sauté until fragrant. Sprinkle in flour; whisk to form roux. Gradually add warmed whole milk and heavy cream until smooth. Bring to a gentle simmer. Stir in Italian seasoning and red pepper flakes (optional). Season with salt and pepper. Reduce heat and stir in cheeses until melted.
- Add sliced chicken and drained pasta to the skillet with the sauce. Toss until fully coated and combined. Taste and adjust seasonings. Serve immediately, garnished with parsley and extra cheese.
Notes
For a dairy-free version, substitute the cream and cheese with plant-based alternatives. Adjust seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 780
- Sugar: 5g
- Sodium: 800mg
- Fat: 39g
- Saturated Fat: 22g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg