Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta

Save this recipe on:

Golden, juicy chicken breasts kissed by garlic and pan-seared to perfection rest atop a bed of cheesy rotini pasta that wraps every forkful in creamy, savory richness. The aroma of butter, Parmesan, and garlic alone is enough to make this comfort dish a weeknight winner, but the true magic lies in the way the tender chicken slices blend effortlessly with the pasta’s luscious sauce.

This isn’t just another chicken and pasta recipe. It’s a crave-worthy, restaurant-quality meal that comes together quickly but delivers slow-cooked flavor. The crisp sear on the chicken adds a beautiful contrast to the soft, cheesy noodles, making each bite balanced and deeply satisfying. It’s the kind of dish you make once and then dream about making again.

---

Ingredients for this Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• 1/4 teaspoon paprika

For the Sauce and Pasta:

• 8 oz rotini pasta (or any twisted pasta)
• 2 tablespoons butter
• 4 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 cup milk (whole or 2%)
• 1/2 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• Salt and black pepper to taste
• Fresh parsley for garnish

---

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente. Drain and set aside.

Step 2: Season and Sear the Chicken

Pat the chicken breasts dry and season both sides with garlic powder, onion powder, paprika, salt, and pepper. Heat olive oil and butter in a skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side until golden brown and cooked through. Remove from the pan and let it rest for 5 minutes before slicing.

Step 3: Make the Creamy Garlic Sauce

In the same skillet, reduce the heat to medium and add butter. Stir in the minced garlic and sauté for about 1 minute until fragrant. Sprinkle in the flour and stir to create a roux. Slowly whisk in the milk and heavy cream until smooth.

Step 4: Add Parmesan and Simmer

Stir in the grated Parmesan cheese and continue stirring until the sauce thickens. Season with salt and black pepper to taste.

Step 5: Combine and Serve

Add the drained pasta to the skillet and toss to coat evenly in the sauce. Top with sliced chicken, sprinkle with chopped fresh parsley, and serve hot.

---

Frequently Asked Questions

How do I keep the chicken juicy?

Searing the chicken at a medium-high temperature and letting it rest before slicing locks in moisture. Avoid overcooking to maintain juiciness.

Can I use a different pasta shape?

Yes! Penne, fusilli, or farfalle are great alternatives. Just make sure it has ridges or twists to hold the sauce well.

Is there a lighter version of this dish?

You can use half-and-half instead of heavy cream and reduce the amount of butter and cheese. It won’t be as rich, but still delicious.

Can I add vegetables?

Definitely. Spinach, mushrooms, or sun-dried tomatoes make great additions. Sauté them with the garlic in Step 3.

What should I serve with this?

A crisp green salad and garlic bread pair beautifully. You could also add roasted veggies for a heartier plate.

Can I make this ahead of time?

Yes. Cook the components in advance and assemble before serving. Reheat gently to maintain the creamy texture.

---

Print

Save this recipe on: