Description
Creamy Garlic Parmesan Chicken & Cheesy Twisted Pasta is a comforting main course that brings together juicy, pan-seared chicken with a rich garlic Parmesan sauce and perfectly cooked twisted pasta. The result is a decadent, cheese-laden dish that’s both hearty and satisfying—perfect for weeknight dinners or special occasions.
Ingredients
Units
Scale
For the Chicken
- 2 large boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
For the Creamy Garlic Parmesan Sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- Salt and black pepper, to taste
For the Cheesy Twisted Pasta
- 12 ounces rotini or fusilli pasta
- 1 cup shredded mozzarella cheese
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Season and Cook the Chicken: Pat the chicken breasts dry and season both sides with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat, add the chicken, and cook for 5–7 minutes per side until golden brown and cooked through. Remove from the skillet and let rest for a few minutes, then slice.
- Prepare the Pasta: While the chicken cooks, bring a large pot of salted water to a boil. Add the rotini or fusilli pasta and cook until al dente according to package instructions. Drain and set aside.
- Make the Creamy Garlic Parmesan Sauce: In the same skillet used for the chicken, melt the butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Pour in the heavy cream and chicken broth, scraping the bottom of the pan to release any browned bits. Stir in the Parmesan cheese and Italian seasoning. Simmer for 3–5 minutes until thickened. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the sauce, tossing to coat evenly. Sprinkle in shredded mozzarella cheese and stir until melted and the pasta is creamy and cheesy.
- Assemble and Serve: Slice the chicken and arrange it over the pasta in the skillet or on serving plates. Garnish with fresh parsley if desired. Serve hot and enjoy!
Notes
- If you prefer, use chicken thighs instead of breasts for more flavor.
- Substitute half-and-half for heavy cream for a lighter sauce.
- Add sautéed mushrooms or spinach for an extra veggie boost.
- The creamy sauce thickens as it stands, so serve immediately for the best texture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 610
- Sugar: 3g
- Sodium: 690mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 130mg
