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.
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)
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.
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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