Introduction

This Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta is a comforting one-pan meal bursting with flavor. Tender seared chicken breasts are smothered in a rich, velvety garlic and Parmesan sauce, tossed with spiraled pasta that holds every bit of cheesy goodness. It’s perfect for a cozy weeknight dinner or feeding a small group with minimal fuss.

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 (or half-and-half/milk alternative)
1½ cups grated Parmesan cheese
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped

Instructions

Step 1: Pat the chicken dry and season both sides generously with salt and black pepper.
Step 2: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add the chicken and cook for about 5–6 minutes per side, until golden brown and cooked through (internal temperature reaches 165 °F). Remove the chicken and let it rest.
Step 3: Lower the heat to medium, melt the remaining 2 tablespoons of butter in the same skillet, then add the minced garlic. Stir constantly for about 30 seconds 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 pan. Stir in the heavy cream and bring to a simmer. Gradually whisk in the Parmesan cheese until the sauce thickens and is smooth, about 2 minutes. Season with salt and pepper to taste.
Step 5: Meanwhile, cook the pasta in salted boiling water according to package instructions until al dente (usually 8–10 minutes). Drain and reserve one cup of the pasta water.
Step 6: Slice the rested chicken into strips or bite-sized pieces. Add the drained pasta to the skillet with the sauce, tossing gently to coat. Add reserved pasta water as needed to adjust the sauce consistency. Nestle the chicken on top and let everything warm together for a minute.
Step 7: Sprinkle chopped fresh parsley over the dish before serving immediately, while the chicken is juicy and the pasta is coated in creamy sauce.

Tips & Variations

Don’t overcrowd the pan when searing chicken to ensure a golden, crispy crust.
Watch the garlic closely—it burns quickly and can make the sauce bitter.
Reserve pasta water to loosen the sauce without watering it down.
Gradually whisk in Parmesan cheese to prevent clumps and create a smooth sauce.
Let the chicken rest after cooking to keep it juicy and tender.
For a dairy-free version, use plant-based cream and nutritional yeast instead of Parmesan.
Add spinach, peas, or sun-dried tomatoes to the sauce near the end for extra veggies.

Storage

Store 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 heat evenly without 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 directions for cooking time. The sauce clings just as well to gluten-free varieties.

Can I make this dairy-free?

Yes, substitute heavy cream with a plant-based cream like cashew or coconut milk, and replace Parmesan with nutritional yeast for similar flavor and creaminess.