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Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta
Emily

Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta

A rich and indulgent chicken and pasta dinner featuring golden-seared chicken breasts, tender twisted pasta, and a velvety garlic-Parmesan cream sauce. The perfect weeknight comfort meal that feels restaurant-quality.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (or ~1¼ lb chicken thighs)
  • 12 oz twisted pasta (rotini, fusilli, or cavatappi)
  • 3 tbsp butter, divided
  • 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

Equipment

  • Large skillet
  • pot for pasta
  • Colander
  • wooden spoon or whisk
  • knife and cutting board

Method
 

  1. Pat chicken dry and season with salt and pepper.
  2. In a large skillet over medium-high heat, warm olive oil and 1 tbsp butter. Cook chicken ~5–6 minutes per side until golden and 165 °F internal temp. Remove and rest.
  3. Lower heat to medium. Melt 2 tbsp butter, add garlic, and sauté ~30 seconds until fragrant.
  4. Pour in chicken broth, scraping browned bits. Stir in heavy cream and simmer 3–4 minutes. Gradually whisk in Parmesan until smooth. Season to taste.
  5. Meanwhile, cook pasta in salted water until al dente (8–10 minutes). Reserve 1 cup pasta water, then drain.
  6. Slice chicken and return to skillet. Add pasta, tossing to coat. Adjust sauce with reserved pasta water if needed.
  7. Sprinkle with parsley and serve hot.

Notes

For extra flavor, stir in a pinch of red pepper flakes or sun-dried tomatoes. Swap heavy cream with half-and-half for a lighter version. Leftovers reheat well in a skillet with a splash of broth or cream.