Creamy Garlic Parmesan Chicken & Cheesy Twisted Pasta
A comforting and quick one-skillet dish combining tender pressure-cooked chicken, rich garlic-Parmesan cream sauce, gooey mozzarella, and perfect al dente fusilli pasta. Ideal for cozy nights when you're short on time but still craving gourmet indulgence.
Equipment
- 1 Pressure cooker skillet
Ingredients
Main ingredients
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cloves garlic minced
- 1 cup heavy cream
- ½ cup Parmesan cheese grated
- 1 teaspoon Italian seasoning
- 8 oz twisted pasta fusilli or rotini
- 1 cup mozzarella cheese shredded
- 2 tablespoons fresh parsley chopped (optional)
Instructions
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil in pressure cooker skillet. Season chicken with salt and pepper. Cook 6–7 minutes per side until golden and cooked through. Set aside.
- In the same pan, add garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream, Parmesan, and Italian seasoning. Simmer 3–4 minutes until thickened slightly.
- Slice chicken and return to skillet. Add pasta and mozzarella. Stir to coat everything until cheese melts.
- Finish by stirring over low heat until flavors meld. Sprinkle with parsley before serving.
Notes
For a time-saving option, use pre-minced garlic and pre-shredded cheeses. Store leftovers in an airtight container and refrigerate for up to 4 days or freeze for up to 2 months.