Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta
A creamy, garlicky pasta dish combined with tender chicken and a melty cheese sauce that brings comfort to any family dinner.
Servings 4 servings
Calories 650kcal
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts (sliced thin) Thin strips cook faster and absorb more flavor.
- 2 tbsp olive oil For sautéing and keeping the chicken juicy.
- 4 tbsp butter (divided) Adds decadence and that classic, rich flavor.
- 4 cloves garlic, minced I go heavy on garlic—there’s no such thing as too much, right?
- 1 tsp Italian seasoning A bright mix of oregano, basil, and thyme gives instant depth.
- 1/2 tsp crushed red pepper flakes (optional) Gives a gentle kick—feel free to skip for kids.
- Salt and black pepper To taste.
For the Sauce
- 1 cup heavy cream The base of that irresistibly creamy parmesan sauce.
- 1/2 cup chicken broth Adds savory notes and keeps things from getting too rich.
- 1 1/2 cups grated Parmesan cheese Go fresh if you can (it melts so much better!).
- 1/2 cup cream cheese The secret weapon for a super-smooth, thick sauce.
- 1 cup shredded mozzarella cheese For that beloved cheesy stretch.
For the Pasta
- 12 oz twisted pasta (like rotini or fusilli) Holds the sauce in every spiral.
- Fresh parsley, chopped for garnish Optional but adds a pop of color and freshness.
Instructions
Preparation
- Start by bringing a big pot of salted water to a rolling boil.
- Toss in your rotini (or whatever twisted pasta you love best), and cook until it’s al dente. Don’t forget to reserve a little pasta water for later.
Cooking the Chicken
- Heat the olive oil over medium-high in a large skillet.
- Lay in your seasoned chicken strips. Sauté for 5–6 minutes until they’re golden, juicy, and fully cooked.
- Remove the chicken from the pan temporarily.
Making the Sauce
- In the same skillet, melt 2 tbsp butter. Add the garlic and sauté for just 1–2 minutes; don’t let it brown.
- Pour in the chicken broth and heavy cream. Bring to a simmer.
- Add Parmesan, cream cheese, and mozzarella. Stir until melted into a silky sauce, adding reserved pasta water if too thick.
Putting It All Together
- Slide your chicken and drained pasta back into the skillet and toss gently to coat with sauce.
- Allow to bubble for another 2–3 minutes for flavors to meld.
- Sprinkle on fresh parsley and serve immediately.
Notes
Use room temp dairy for a lump-free sauce. Shred cheese fresh; pre-shredded may not melt smoothly. Don’t overcook chicken. Reserve pasta water for sauce adjustment.
