Introduction

This Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta is an easy, comforting meal that’s perfect for any night of the week. Tender chicken breasts are cooked in a rich, garlicky Parmesan sauce that coats perfectly cooked pasta. It’s a crowd-pleaser that’s both flavorful and satisfying.

The image shows a close-up of a white plate filled with spiral pasta cooked to a golden yellow color. On top of the pasta are several pieces of grilled chicken with a light brown, slightly charred surface, giving them a textured and crispy look. The chicken is covered with a smooth, creamy sauce that has a pale beige color. Fresh, finely chopped green herbs are sprinkled over the chicken and sauce, adding a touch of color. A silver fork rests on the right edge of the plate, partially touching 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 dry and season both sides with salt and pepper.
Step 2: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook for about 5–6 minutes per side until golden brown and cooked through (internal temperature should reach 165 °F). Remove the chicken from the skillet and let it rest.
Step 3: Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the skillet. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
Step 4: Pour in the chicken broth, scraping the bottom of the skillet to loosen browned bits. Stir in the heavy cream and let the sauce simmer for 3–4 minutes. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy, about 2 minutes. Season with salt and black pepper to taste.
Step 5: While the sauce simmers, cook the twisted pasta in boiling salted water according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water before draining the pasta.
Step 6: Slice the rested chicken and return it to the skillet with the sauce. Add the drained pasta and toss gently to coat everything evenly. If the sauce is too thick, add some reserved pasta water a little at a time to reach your desired consistency.
Step 7: Sprinkle the dish with chopped fresh parsley and serve immediately while hot.

Tips & Variations

Substitute chicken thighs for a juicier, more flavorful option.
Use gluten-free pasta to make this recipe gluten-free.
Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
Include sautéed mushrooms or spinach for extra vegetables and nutrients.
For a lighter version, swap heavy cream for half-and-half, though the sauce will be less rich.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce if it has thickened.

How to Serve

A close-up view of a white plate showing spiral pasta covered with creamy sauce. On top of the pasta, there are several pieces of grilled chicken with a golden brown color and crispy texture, sprinkled with chopped green herbs. The creamy sauce looks rich and coats the chicken and pasta evenly. A silver fork is visible on the plate, partly resting on the pasta. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, feel free to use any short pasta shape like penne, farfalle, or shells. Twisted shapes like rotini or fusilli hold the creamy sauce well, but other pastas will work too.

How do I know when the chicken is cooked properly?

The safest way is to use a meat thermometer. The internal temperature should reach 165 °F (75 °C). The chicken should be opaque and firm to the touch without any pink inside.