Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta

Name: Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 4
Ingredients: 2 boneless skinless chicken breasts; 8 oz rotini pasta; 3 garlic cloves, minced; 1 cup grated Parmesan cheese; 1 cup heavy cream; 2 tablespoons butter; 1 tablespoon olive oil; 1 teaspoon Italian seasoning; Salt and pepper to taste; 1 tablespoon fresh chopped parsley (optional)

By: RILEY

Published: January 01, 2025

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why make this recipe

Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta is a comforting dish that combines rich flavors and satisfying textures. It’s perfect for dinner when you want something hearty and easy to prepare. This recipe is simple enough for a weeknight meal but fancy enough for special occasions. Everyone loves the creamy sauce and cheesy pasta, making it a great choice for family gatherings or cozy nights in.

how to make Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta

Ingredients:

2 boneless skinless chicken breasts
8 oz rotini pasta
3 garlic cloves, minced
1 cup grated Parmesan cheese
1 cup heavy cream
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste
1 tablespoon fresh chopped parsley (optional)

Directions:

Trim and pat dry the chicken breasts. Season both sides with salt, pepper, and Italian seasoning.
Heat olive oil in a skillet over medium-high heat. Sear the chicken for 5-6 minutes per side until golden and cooked through. Remove and let it rest.
Boil rotini pasta according to package directions. Drain and toss with a little butter.
In the same skillet, add butter and minced garlic. Sauté for 30 seconds.
Add heavy cream and simmer for 3-4 minutes. Stir in parmesan until melted and smooth.
Slice the chicken into strips. Toss the pasta in the sauce until fully coated.
Plate the pasta, top with sliced chicken, drizzle with extra sauce, and garnish with parsley.

how to serve Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta

Serve Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta hot on a plate. You can add a little extra grated Parmesan on top and sprinkle some chopped parsley for a pop of color. This dish pairs well with a fresh green salad or garlic bread for a complete meal.

how to store Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta

To store leftovers, let the dish cool completely. Place it in an airtight container and refrigerate for up to 3 days. To reheat, warm it in the microwave or on the stovetop over low heat. You may need to add a splash of cream or water to keep the sauce creamy.

tips to make Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta

Use fresh garlic for a more vibrant flavor.
Adjust the amount of Parmesan cheese based on your taste preference.
Make sure the chicken is fully cooked by checking that the internal temperature reaches 165°F.
If you like a little heat, add a pinch of red pepper flakes to the sauce.

variation

You can add vegetables like spinach, sun-dried tomatoes, or broccoli to the dish for extra nutrition and flavor. Feel free to swap the rotini pasta for your favorite type of pasta, such as penne or fettuccine.

FAQs

Can I use other cheeses instead of Parmesan?
Yes, you can mix in cheeses like mozzarella or cheddar for different flavors.

Is there a way to make this recipe lighter?
You can use half-and-half instead of heavy cream and reduce the amount of cheese for a lighter version.

Can I prepare this dish in advance?
Yes, you can cook the chicken and pasta ahead of time and just combine them with the sauce when you’re ready to serve.

Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta

A comforting and flavorful dish featuring chicken and twisted pasta in a creamy garlic parmesan sauce, perfect for any occasion.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

By: Riley
Category: DINNER
Difficulty: Not specified
Cuisine: Not specified
Yield: 4 Servings
Dietary: None

Ingredients

01 2 boneless skinless chicken breasts
02 8 oz rotini pasta
03 3 garlic cloves, minced
04 1 cup grated Parmesan cheese
05 1 cup heavy cream
06 2 tablespoons butter
07 1 tablespoon olive oil
08 1 teaspoon Italian seasoning
09 Salt and pepper to taste
10 1 tablespoon fresh chopped parsley (optional)

Instructions

Step 01

1. Trim and pat dry the chicken breasts. Season both sides with salt, pepper, and Italian seasoning.

Step 02

2. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 5-6 minutes per side until golden and cooked through. Remove and let it rest.

Step 03

3. Boil rotini pasta according to package directions. Drain and toss with a little butter.

Step 04

4. In the same skillet, add butter and minced garlic. Sauté for 30 seconds.

Step 05

5. Add heavy cream and simmer for 3-4 minutes. Stir in parmesan until melted and smooth.

Step 06

6. Slice the chicken into strips. Toss the pasta in the sauce until fully coated.

Step 07

7. Plate the pasta, top with sliced chicken, drizzle with extra sauce, and garnish with parsley.

Riley

Hi there I’m Riley Thompson, 42 years old, currently cooking, teaching, and experimenting from my cozy kitchen in Asheville, North Carolina. I wasn’t always a chef. In fact, I spent the first part of my adult life working in advertising in Chicago, living on takeout and black coffee. But somewhere between late nights and client deadlines, I realized that the happiest moments of my week were when I was trying to recreate my grandmother’s chicken pot pie on Sunday afternoons. That slow shift from eating to cooking sparked something deeper in me. I started small watching cooking shows, reading old cookbooks, and playing around with ingredients I barely knew how to pronounce. I burned a lot of things. I under-seasoned even more. But every time I nailed a dish. even a simple scrambled egg.I felt like I’d won a little prize. That joy never left. When I turned 30, I left my job, much to everyone’s confusion, and enrolled in a local culinary program. It was terrifying and thrilling. I wasn’t the youngest, or the fastest, but I was obsessed. After graduation, I spent a few years working in restaurants, picking up everything I could about timing, knife work, and how to stay calm when you’re ten tickets deep on a Saturday night. But it was in my own kitchen, making meals for friends and family, that I found my groove. These days, I focus on helping home cooks people just like you feel confident in the kitchen. I believe in recipes that work but also leave room for creativity. Cooking should feel like jazz, not math. I want you to taste, adjust, and make it your own. Some of the best meals I’ve ever had were “mistakes” that turned out better than the plan. I love teaching people how to use what they already have in their pantry, how to trust their palate, and how to bring a little fun into every meal. Whether it's a Tuesday night pasta or a weekend brunch with friends, my goal is to help you find the rhythm and joy in cooking without the stress. So come hang out, grab your favorite knife, and let’s cook something delicious together. Mistakes welcome. Seconds encouraged.

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