Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta

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Golden, juicy chicken with a herby sear sliced atop a bed of creamy, cheesy twisted pasta. That first bite? Pure comfort. The garlic-infused parmesan sauce clings to every curve of the pasta, and those ribbons of flavor don’t just coat—they melt.

Perfect for a weeknight dinner or an impressive yet effortless dinner party centerpiece, this dish delivers both richness and freshness in each forkful. Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta is a decadent harmony of textures and flavors that satisfies deeply, without being overly heavy.

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Ingredients for this Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1 tablespoon butter
• 2 cloves garlic, minced

For the Sauce and Pasta:

• 8 oz twisted pasta (like rotini or fusilli)
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated parmesan cheese
• 1/2 teaspoon black pepper
• Salt to taste
• 1/4 cup chopped parsley (plus more for garnish)

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Step 1: Prep and Cook the Chicken

Pat the chicken breasts dry and season them evenly with garlic powder, Italian seasoning, salt, and pepper. In a skillet over medium-high heat, warm the olive oil and sear the chicken breasts until golden brown and cooked through (about 5–7 minutes per side). Remove from pan and let rest.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Add the twisted pasta and cook according to the package directions until al dente. Reserve 1/4 cup of the pasta water before draining.

Step 3: Make the Sauce

In the same skillet used for the chicken, melt butter over medium heat. Add the garlic and cook until fragrant (about 1 minute). Pour in the heavy cream and bring to a gentle simmer. Whisk in the parmesan cheese, stirring until melted and smooth. Season with black pepper and salt to taste.

Step 4: Combine Everything

Toss the cooked pasta into the sauce, adding a splash of reserved pasta water if needed for consistency. Stir in chopped parsley.

Step 5: Slice and Serve

Slice the rested chicken breasts into strips. Plate the pasta and lay the sliced chicken on top. Garnish with more parsley and a sprinkle of parmesan if desired.

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Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and offer a slightly juicier bite.

What can I use instead of heavy cream?

You can substitute with half-and-half or whole milk with a tablespoon of flour to thicken the sauce.

How do I make this gluten-free?

Use gluten-free twisted pasta and double-check that all your seasonings and cheese are certified gluten-free.

Can I make it ahead of time?

Yes, you can cook the chicken and pasta a day in advance. Reheat with a bit of cream or milk to refresh the sauce.

Is it okay to add vegetables?

Absolutely. Spinach, broccoli, or peas are excellent add-ins and balance out the richness.

How do I keep the chicken from drying out?

Avoid overcooking. Let the chicken rest before slicing to retain moisture.

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