Creamy Garlic Parmesan Chicken & Cheesy Twisted Pasta (Print Version)

# Ingredients:

→ For the Chicken

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

→ For the Pasta and Sauce

05 - 12 ounces twisted pasta (rotini or fusilli)
06 - 4 tablespoons butter, divided
07 - 4 garlic cloves, minced
08 - ½ teaspoon red pepper flakes (optional)
09 - 1 cup heavy cream
10 - ½ cup chicken broth
11 - 1½ cups Parmesan cheese, freshly grated, plus extra for serving
12 - ½ cup cream cheese, softened
13 - 1 cup mozzarella cheese, shredded
14 - Fresh parsley, chopped, for garnish
15 - ½ cup reserved pasta cooking water

# Instructions:

01 - Bring a large pot of generously salted water to a boil. Add the twisted pasta and cook according to package directions until al dente (usually 8-10 minutes). Before draining, reserve ½ cup of the starchy pasta cooking water. Drain the pasta and set aside.
02 - While the pasta is cooking, prepare the chicken. Season the sliced chicken breasts with salt, pepper, and Italian seasoning on both sides. Heat the olive oil in a large skillet or deep pan over medium-high heat. Once hot, add the seasoned chicken strips and cook for 5-6 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside on a plate.
03 - Using the same skillet (no need to clean it), reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the minced garlic and red pepper flakes if using. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
04 - Pour in the chicken broth and heavy cream, stirring to combine and scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes to reduce slightly and thicken.
05 - Reduce the heat to low. Gradually add the grated Parmesan cheese, stirring constantly until melted. Add the cream cheese in small pieces, stirring until completely incorporated and smooth. Finally, stir in the shredded mozzarella until melted and the sauce is velvety smooth. If the sauce seems too thick, add some of the reserved pasta water, a little at a time, until you reach your desired consistency.
06 - Return the cooked chicken to the skillet along with any accumulated juices. Add the drained pasta and toss everything together until well coated with the creamy sauce. Allow the dish to simmer gently for 2-3 minutes to let the flavors meld together and ensure everything is heated through.
07 - Remove from heat and garnish with freshly chopped parsley and additional grated Parmesan cheese if desired. Serve immediately while hot and the sauce is at its creamiest.

# Notes:

01 - For extra flavor, add 1/4 cup of sun-dried tomatoes or a handful of baby spinach when combining everything in the final step.
02 - The sauce will continue to thicken as it cools, so don't worry if it seems a bit thin when serving.
03 - You can use pre-cooked rotisserie chicken to save time - just shred or dice it and add it when combining everything.
04 - Freshly grated cheese melts much better than pre-shredded, which often contains anti-caking agents that can make the sauce grainy.

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