Creamy Garlic Parmesan Chicken Pasta

Golden sautéed chicken paired with rich, cheesy twisted pasta is pure comfort food made easy. This Creamy Garlic Parmesan Chicken and Cheesy Twisted Pasta is your go-to when you crave a hearty yet quick family dinner that never fails to impress with its luscious sauce and satisfying bite.

My family cannot get enough of this recipe. The first time I made it, I had to fend off extra forks dipping in for just one more bite straight from the skillet.

Ingredients

• Boneless skinless chicken breasts: sliced for even cooking and juicy bites
• Olive oil: for searing the chicken to golden perfection and adding richness
• Italian seasoning: brings classic herby notes that lift the entire dish
• Salt and freshly ground black pepper: for balanced flavor throughout
• Twisted pasta: rotini or fusilli holds the creamy sauce in every spiral and keeps each forkful cheesy
• Butter: adds a silky backbone to the sauce choose good quality for flavor
• Garlic cloves: minced fresh garlic is essential for a savory backbone
• Red pepper flakes: add gentle heat optional for a subtle kick
• Heavy cream: provides the thick creamy body of the sauce always choose full-fat for the best texture
• Chicken broth: deepens flavor and keeps the sauce from becoming too heavy
• Parmesan cheese: freshly grated melts best and brings sharp nutty notes look for high-quality Parmigiano-Reggiano if possible
• Cream cheese: softened melts smoothly into the sauce creating creaminess without clumps
• Mozzarella cheese: shredded for that classic cheese pull use whole-milk mozzarella for the best melt
• Fresh parsley: chopped for brightness just before serving
• Reserved pasta cooking water: for adjusting sauce consistency use only as needed for a perfect creamy finish

Step-by-Step Instructions

Bring Pasta Water to a Boil:

Fill a large pot with water add salt and bring to a rolling boil Add pasta and cook until al dente about eight to ten minutes Scoop out half a cup of pasta cooking water before draining the noodles Set pasta aside

Prepare and Sear the Chicken:

Pat sliced chicken dry with paper towels for the best browning Season both sides with Italian seasoning salt and black pepper Heat olive oil in a large skillet over medium-high When the oil shimmers add chicken Cook five to six minutes flipping occasionally until all sides are golden and the chicken is cooked through Internal temperature should reach one hundred sixty five degrees Fahrenheit Transfer chicken to a plate

Build the Flavor Base:

Without cleaning the skillet reduce heat to medium Add two tablespoons butter Let it melt then add minced garlic and red pepper flakes if using Stir and sauté about one to two minutes until the garlic is soft and fragrant Do not let it burn

Create the Creamy Sauce:

Pour in chicken broth and heavy cream Stir and scrape up any browned bits from the pan to build depth Bring to a gentle simmer Allow the mixture to reduce and thicken for three to four minutes

Melt Cheeses into Sauce:

Lower the heat to prevent curdling Slowly add grated Parmesan stirring until melted and smooth Add cream cheese in small pieces stirring until it is fully smooth Stir in mozzarella until the sauce becomes velvety If the sauce is thick add reserved pasta water a bit at a time until the texture is creamy but still coats the noodles

Combine Chicken Pasta and Sauce:

Return cooked chicken to the skillet with any juices Add drained pasta Toss everything together to coat evenly with sauce Let the whole mixture simmer on low for two to three minutes so the flavors come together

Finish and Serve:

Take off heat Sprinkle freshly chopped parsley and extra Parmesan cheese on top Serve hot and enjoy the gooey cheesy sauce at its peak

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Parmesan is my favorite ingredient in this dish It gives the sauce that unmistakable sharp savory note I remember my daughter begging for extra shavings as a finishing touch at the table and now it is a tradition in our house

Storage Tips

If there are leftovers store them in an airtight container in the fridge for up to three days The sauce will thicken as it cools but a splash of milk or cream added while reheating brings it right back to creamy perfection Reheat gently on the stovetop or microwave stirring often for the best results

Ingredient Substitutions

Swap rotini or fusilli with any short twisted pasta you have on hand Penne or cavatappi work too If you do not have heavy cream you can use half and half though the sauce will be a bit lighter For a vegetarian version use veggie broth and skip the chicken Add mushrooms or roasted vegetables for extra heartiness

Serving Suggestions

This pasta shines as a standalone main course but you can serve it with garlic bread or a crisp green salad to round out the meal For a pop of color toss in a handful of baby spinach or peas right at the end for just-wilted greens

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Cultural and Historical Context

Creamy garlic chicken pasta dishes have become beloved comfort food in Italian-American kitchens across the country Inspired by classic Alfredo and chicken Parmigiana this dish balances the homey flavors of familiar cheese and tender seared chicken in a way that feels both nostalgic and indulgent

Recipe FAQs

→ Can I use a different type of pasta?

Yes, rotini or fusilli work well, but penne or farfalle are also great choices for holding the creamy sauce.

→ How can I make the dish lighter?

You can substitute half-and-half for the heavy cream and use light cream cheese to reduce richness while keeping the sauce creamy.

→ What’s the best way to ensure juicy chicken?

Slice the chicken evenly and avoid overcooking. Cook until just golden and the internal temperature reaches 165°F for moist results.

→ Can I prepare this ahead of time?

Yes, you can cook the components separately in advance. Reheat gently with a splash of pasta water to refresh the sauce before serving.

→ What garnishes enhance the flavor?

Freshly chopped parsley and extra Parmesan add freshness and a savory kick to the finished dish.