Garlic Parmesan Pasta Chicken (Printable Version)

Tender chicken and twisty pasta get mixed with a cheesy garlic cream, finished up with mozzarella and cream cheese.

# What You'll Need:

→ Chicken

01 - A bit of salt, add as much as you like
02 - Plenty of fresh black pepper, to taste
03 - 1 teaspoon of Italian herbs
04 - 2 tablespoons olive oil
05 - 2 chicken breasts, no bones or skin, sliced in strips

→ Pasta and Sauce

06 - 340 grams of rotini or fusilli (any twisty pasta is fine)
07 - 4 tablespoons butter, keep 2 aside
08 - 0.5 teaspoon of chili flakes (use only if you like some heat)
09 - 4 garlic cloves, chopped up small
10 - 120 milliliters leftover pasta cooking water
11 - 240 milliliters heavy cream
12 - 120 milliliters chicken stock
13 - 150 grams Parmesan, shred your own, plus more to sprinkle later
14 - 115 grams of cream cheese at room temp
15 - 100 grams mozzarella, shredded
16 - Fresh parsley, chopped for topping

# Step-by-Step Guide:

01 - Take your hot cheesy pasta-chicken mix off the stove. Sprinkle parsley and a little more Parmesan over the top. Dig in and enjoy it while it's still steamy!
02 - Pop all your cooked chicken plus any juice back in with the sauce and pasta. Give everything a good toss so every bit gets covered in the creamy sauce. Let it warm for a couple minutes on low heat so the flavors really come together.
03 - Lower your pan to low heat. Start tossing in the Parmesan a handful at a time—stir till it melts. Scoop in the cream cheese in chunks and keep mixing until it's all smooth. Add your mozzarella now and stir till it turns velvety. If it's too thick, splash in some of that pasta water you saved.
04 - Drop 2 tablespoons of the butter in the skillet and turn the heat to medium. Once it melts, toss in your chopped garlic and chili flakes if you're using them. Stir it around for a minute or two. Make sure the garlic gives off that good smell but doesn't get brown.
05 - Sprinkle salt, pepper, and those Italian herbs all over the chicken strips. Pour olive oil in a big skillet on medium-high. Drop in the seasoned chicken and cook for about 5–6 minutes, flip them to get a nice brown on each side, until they're fully cooked and the middle hits 74°C. Lift the chicken out and set aside on a plate.
06 - Boil up a big pot of water with salt until it's bubbly. Add your pasta and cook about 8–10 minutes till just right (not mushy). Scoop out 120 milliliters of that pasta water before you drain it. Set the cooked pasta aside.

# Additional Notes:

01 - Stir in a handful of sun-dried tomatoes or throw in some baby spinach at the end for bonus taste and nutrition.
02 - Once you finish, the sauce might thicken more as it sits. Just stir in some extra pasta water so it stays creamy.
03 - Cut down on time by using cooked rotisserie chicken chunks.
04 - If you want super melty, smooth sauce, always grab fresh grated cheeses.

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