Introduction

This Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta is a comforting, flavorful one-pan meal perfect for any night of the week. Tender chicken breasts are seared to a golden brown and smothered in a rich, garlicky Parmesan sauce that clings to perfectly cooked twisted pasta. It’s an easy, satisfying dish that feels indulgent without being complicated.

The image shows a white plate filled with creamy pasta and grilled chicken pieces. The pasta is spiraled and yellow-beige in color, placed along the left and bottom edges of the plate. On top and to the right, there are several pieces of grilled chicken with a slightly charred, golden-brown surface and some small herbs sprinkled over them. The sauce on the pasta is thick and creamy, with a light beige color, slightly mixing with the pasta beneath. A silver fork lies on the bottom right of the plate, partly resting on the pasta. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (or about 1¼ lb chicken thighs)
12 oz twisted pasta (rotini, fusilli, or cavatappi)
3 tbsp butter
1 tbsp olive oil
4 cloves fresh garlic, minced
1 cup chicken broth
1¼ cups heavy cream
1½ cups grated Parmesan cheese
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped

Instructions

Step 1: Pat the chicken breasts or thighs dry, then season both sides generously with salt and black pepper.
Step 2: In a large skillet over medium-high heat, heat the olive oil and 1 tablespoon of butter until shimmering. Add the chicken and cook for about 5–6 minutes per side, until golden and cooked through (internal temperature should reach 165 °F). Remove the chicken from the skillet and set aside to rest.
Step 3: Lower the heat to medium, add the remaining 2 tablespoons of butter to the skillet, then toss in the minced garlic. Sauté for about 30 seconds, stirring constantly until fragrant and lightly golden—be careful not to burn it.
Step 4: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and bring the mixture to a simmer. Gradually whisk in the grated Parmesan cheese until the sauce thickens and becomes smooth, about 2 minutes. Season with salt and black pepper to taste.
Step 5: Meanwhile, cook the twisted pasta in boiling salted water according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta water before draining.
Step 6: Slice the rested chicken into strips or bite-sized pieces. Add the drained pasta to the creamy sauce in the skillet, tossing gently to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Step 7: Nestle the sliced chicken back into the skillet to warm through for a minute.
Step 8: Garnish with freshly chopped parsley and serve immediately while hot and creamy.

Tips & Variations

Don’t overcrowd the pan when searing chicken to ensure a nice golden crust and juiciness.
Watch the garlic carefully; burnt garlic will make the sauce bitter.
Reserve pasta water to adjust sauce consistency without thinning the flavors.
Add vegetables like spinach, peas, or sun-dried tomatoes near the end for added texture and color.
For a spicy kick, add red pepper flakes while sautéing garlic or finish with freshly cracked black pepper.
Use gluten-free pasta to make this recipe gluten-free without compromising flavor.
To make it dairy-free, substitute heavy cream with plant-based cream and Parmesan with nutritional yeast.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove over low heat, adding a splash of milk or broth to restore creaminess. You can also microwave in short bursts, stirring halfway through to prevent drying out.

How to Serve

A white plate holds a creamy pasta dish with spiral-shaped rotini noodles coated in a light, smooth sauce. On top of the pasta, there are six pieces of golden-browned, grilled chicken, each with a slightly rough and crispy texture. Small green herb bits are sprinkled evenly over the chicken and sauce, adding a touch of color. The photo is shot on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten‑free pasta?

Absolutely! Use your favorite gluten‑free pasta and follow the package instructions for cooking times. The sauce will cling just as well to gluten‑free varieties.

Can I make this dairy‑free?

Yes, swap the heavy cream for a plant-based alternative like cashew or coconut cream and use nutritional yeast instead of Parmesan cheese for similar richness and flavor.