Ingredients
For the Chicken:
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2 large boneless skinless chicken breasts (sliced horizontally into cutlets or pounded thin)
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1 teaspoon garlic powder
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1/2 teaspoon paprika
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Salt and pepper, to taste
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2 tablespoons olive oil
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1 tablespoon butter
For the Sauce & Pasta:
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4 cloves garlic, minced
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2 cups chicken broth
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1 ½ cups heavy cream (or half-and-half for lighter)
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1 cup freshly grated Parmesan cheese
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1 ½ cups shredded mozzarella (or cheddar blend for extra melt)
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8 oz twisted pasta (fusilli, rotini, or gemelli)
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1 teaspoon Italian seasoning
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Salt & black pepper, to taste
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Fresh parsley or basil, chopped (for garnish)
Instructions
1. Cook the chicken:
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Season chicken with garlic powder, paprika, salt, and pepper.
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In a large skillet or sauté pan, heat olive oil and butter over medium-high heat.
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Sear chicken 4–5 minutes per side, or until golden brown and cooked through.
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Remove and set aside.
2. Sauté garlic:
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In the same pan, reduce heat to medium.
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Add minced garlic and cook for 1 minute until fragrant.
3. Cook the pasta in one pot:
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Add chicken broth and cream to the pan, scraping any browned bits.
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Stir in dry pasta and Italian seasoning.
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Bring to a simmer and cook uncovered, stirring frequently, until pasta is al dente and sauce has reduced and thickened (about 10–12 minutes).
If it thickens too quickly before pasta is done, add a splash of broth or water.
4. Make it cheesy:
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Stir in Parmesan and mozzarella until melted and creamy.
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Season with salt and pepper to taste.
5. Finish & serve:
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Slice the cooked chicken and place it on top of the pasta.
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Garnish with chopped parsley or basil.
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Serve hot with garlic bread or a fresh green salad.