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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.
Course Dinner, Main Course
Cuisine American, Italian
Keyword Comfort Food, Creamy Chicken Pasta, Easy Dinner, Family-Friendly, Garlic Parmesan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.