Golden, seared chicken meets tender, spiral pasta cloaked in a rich, velvety garlic Parmesan sauce—this is comfort food at its finest. The creamy sauce is laced with garlic, Parmesan, and a whisper of herbs, perfectly coating the swirls of pasta and pairing beautifully with juicy, pan-seared chicken breast.
This dish delivers a cozy, satisfying meal with minimal fuss. Whether you’re feeding the family on a busy weeknight or impressing guests at a casual dinner party, this combination of creamy, cheesy pasta and tender chicken is bound to become a repeat favorite.
Ingredients for this Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 tbsp butter (for searing)
For the Sauce and Pasta:
- 12 oz rotini or fusilli pasta
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 tbsp flour
- 1 3/4 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1/2 tsp Italian seasoning
- Salt and pepper to taste
- Chopped parsley (for garnish)
Step 1: Prepare and Season the Chicken
Pat the chicken breasts dry with paper towels. Season both sides with garlic powder, paprika, salt, and pepper.
Step 2: Sear the Chicken
In a large skillet over medium heat, add olive oil and 1 tablespoon butter. Sear the chicken for 5–7 minutes per side, until golden brown and cooked through. Remove from the skillet and let rest before slicing.
Step 3: Cook the Pasta
While the chicken is cooking, bring a large pot of salted water to a boil. Cook the rotini (or fusilli) pasta according to package instructions until al dente. Drain and set aside.
Step 4: Make the Garlic Parmesan Sauce
In the same skillet used for the chicken, melt 2 tablespoons of butter. Add minced garlic and sauté for 1 minute until fragrant. Sprinkle in the flour and stir for 1 minute to form a roux.
Step 5: Build the Creamy Base
Gradually whisk in the milk and heavy cream. Stir continuously to avoid lumps. Let the mixture simmer for 2–3 minutes until it begins to thicken.
Step 6: Add Cheese and Seasonings
Lower the heat and stir in the grated Parmesan, Italian seasoning, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
Step 7: Combine Pasta and Sauce
Add the cooked pasta into the skillet and toss to coat evenly with the creamy garlic Parmesan sauce.
Step 8: Plate and Serve
Slice the rested chicken and place over the sauced pasta. Garnish with chopped parsley and serve warm.
Frequently Asked Questions
How do I know when the chicken is fully cooked?
The chicken is fully cooked when its internal temperature reaches 165°F (74°C). It should be golden on the outside and white with clear juices inside.
Can I use pre-cooked chicken?
Yes, rotisserie or leftover grilled chicken works well. Just warm it through before serving.
What can I substitute for heavy cream?
You can use half-and-half or whole milk for a lighter version, though the sauce may be less rich.
Can I use a different pasta shape?
Absolutely! Penne, rigatoni, or farfalle all pair well with the creamy sauce.
Is this dish spicy?
No, it’s quite mild. You can add a pinch of red pepper flakes if you want a kick.
Can I make this ahead of time?
You can cook the chicken and pasta a day ahead. Store separately and combine with sauce when ready to serve for best texture.
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