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Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta Recipe

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★★★★★

4.5 from 59 reviews

A comforting and flavorful one-pan meal featuring tender seared chicken breasts smothered in a rich, creamy garlic-Parmesan sauce, tossed with spiral twisted pasta that perfectly captures every bit of cheesy goodness.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts (or about 1¼ lb chicken thighs)

Pasta

  • 12 oz twisted pasta (rotini, fusilli, or cavatappi)

Sauce

  • 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

Garnish

  • 2 tbsp fresh parsley, chopped

Instructions

  1. Prep the Chicken: Pat the chicken breasts or thighs dry with paper towels and season generously on both sides with salt and black pepper to enhance their natural flavor before cooking.
  2. Sear the Chicken: In a large skillet over medium-high heat, add a drizzle of olive oil and 1 tablespoon of butter. Once hot and shimmering, add the chicken and cook for about 5–6 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside to rest, preserving its juicy texture.
  3. Sauté the Garlic: Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet. Add the minced garlic and stir constantly for about 30 seconds until fragrant and lightly golden, being careful not to burn the garlic as it turns bitter quickly.
  4. Build the Cream Sauce: Pour the chicken broth into the skillet, scraping up any browned bits from the pan to incorporate their deep flavor. Stir in the heavy cream and bring the mixture to a gentle simmer for 3–4 minutes to thicken slightly. Gradually whisk in the grated Parmesan cheese over about 2 minutes until the sauce is smooth and coats the back of a spoon. Season with salt and pepper to taste, remembering Parmesan adds saltiness.
  5. Cook the Pasta: While the sauce comes together, cook the twisted pasta in a large pot of salted boiling water for 8–10 minutes or until al dente. Reserve 1 cup of pasta cooking water before draining to adjust sauce consistency if needed.
  6. Combine Chicken, Pasta & Sauce: Slice the rested chicken into strips or bite-sized pieces. Add the drained pasta to the creamy sauce in the skillet and gently toss to coat all the pasta. Add reserved pasta water a little at a time if the sauce needs loosening. Nestle the sliced chicken on top and let everything warm through together for about one minute before serving.
  7. Garnish and Serve: Finish the dish by sprinkling freshly chopped parsley over the top for a pop of color and bright, herbaceous freshness. Serve immediately while the chicken is succulent and the pasta richly coated in sauce.

Notes

  • Do not overcrowd the skillet when searing chicken to ensure even browning and avoid steaming the meat.
  • Watch the garlic carefully as it cooks; burning it imparts a bitter taste to the sauce.
  • Reserve pasta water to adjust the cream sauce to your preferred consistency without watering it down.
  • Add Parmesan gradually to prevent clumping and achieve a smooth, velvety sauce.
  • Resting the chicken after cooking helps retain its juices, making it moist and tender.
  • Season the sauce after adding cheese to avoid oversalting.
  • Serve the dish fresh as the sauce thickens and slightly stiffens upon sitting.
  • Leftovers can be stored in an airtight container in the refrigerator for 3–4 days and gently reheated with a splash of milk or broth to restore creaminess.

Keywords: Creamy Garlic Parmesan Chicken, Cheesy Twisted Pasta, One-pan chicken pasta, Creamy chicken pasta recipe

Find it online: https://cheframi.com/creamy-garlic-parmesan-chicken-with-cheesy-twisted-pasta-recipe/