Save to Pinterest Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta is that Sunday-night comfort food you pull together when everyone needs something cozy. Tender chicken, golden garlic, and pasta twirls meet a sauce so velvety and rich you will scrape the skillet. It is family-friendly, special enough for guests, and irresistibly cheesy right down to the last forkful.
This dish is my go-to when I want to warm hearts fast. Leftovers are practically fought over in my family—a happy problem to have.
Ingredients
- Chicken breast cubed: Because fresh boneless skinless chicken is juicy and quick-cooking. Try to select pieces of even thickness for more consistent doneness.
- Butter: Makes the base for sautéing and finishes the sauce with a silkiness. Choose real unsalted butter for best flavor.
- Garlic cloves minced: Fresh garlic is essential here. Its natural sweetness unlocks magic in the sauce.
- Heavy cream or half and half: This is the key for a luscious mouthfeel. Use heavy cream for richness or half and half if you want it just a bit lighter.
- Parmesan cheese grated: Choose authentic Parmigiano-Reggiano or a good block Parmesan and grate it yourself for maximum meltiness and depth.
- Salt pepper and Italian seasoning: These round out the flavors. Tweak to taste and sprinkle Italian seasoning just before serving for fresh aroma.
- Twisted pasta fusilli or rotini: Twisted shapes catch the sauce better than flat pasta. Pick well-made dried pasta for perfect texture.
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil. Stir in the twisted pasta and cook until it is just al dente, usually a minute less than the package says. Drain completely and set aside.
- Sauté Garlic and Chicken:
- Place a large skillet over medium heat. Melt the butter gently until it foams. Add minced garlic and stir for about one minute until fragrant and just golden. Add the cubed chicken in a single layer. Sear undisturbed for about two minutes then turn and brown all sides. Keep cooking and stirring until the chicken is cooked through but still moist, about five to seven minutes.
- Make the Creamy Sauce:
- Turn heat down to medium low. Pour in the heavy cream. Scrap any brown bits from the skillet into the cream to build flavor. Simmer gently for three to five minutes letting sauce thicken slightly. Stir in the grated Parmesan cheese, making sure it melts smoothly. Season with salt, pepper, and plenty of Italian seasoning. Taste the sauce and tweak to your preference.
- Combine Pasta and Sauce:
- Add the drained cooked pasta into the skillet. Toss well until every twist is coated in the cheesy garlic sauce. Heat for another one to two minutes until everything is piping hot. If the sauce looks too thick, add a splash of reserved pasta water or a drizzle of cream to fix it.
- Serve and Enjoy:
- Spoon the pasta into warm bowls. Finish with extra Parmesan and a sprinkle of pepper. Serve right away while the sauce is at its creamiest.
Save to Pinterest My favorite part is watching the sauce come together in the pan—you really see the transformation. Parmesan is always the star for me. It smells nutty as it melts and reminds me of Italian Sunday dinners growing up where cheese was always grated right at the table.
Storage Tips
Cool leftovers as soon as possible and stash in an airtight container in the fridge. The pasta will keep well for up to three days. Sprinkle a little water over before reheating gently so you do not dry out the sauce.
Ingredient Substitutions
Swap the chicken for boneless thighs if you want deeper flavor or even rotisserie chicken for a shortcut. If you need to avoid dairy use a dairy free cream and vegan Parmesan style cheese. Gluten free pasta holds up well here too—look for twisted shapes made from rice or corn.
Serving Suggestions
A simple salad with lemon dressing cuts the richness and brings freshness to the table. Garlic bread is always a hit for mopping up extra sauce. Roasted broccoli or sautéed spinach can be tossed right in for extra color and nutrition.
Cultural Background
This recipe draws on Italian-American creamy pasta classics like Alfredo and chicken parm. The cheese sauce hugs the twists of fusilli in the same spirit but with a personal twist—it is all about the cozy factor and a family style meal that fills the house with good smells.
Seasonal Adaptations
Stir in spring peas or asparagus when they are in season for a pop of green. Cherry tomatoes burst and add sweetness in summer if halved and sautéed. In fall or winter try diced roasted squash for a comforting variation.
Success Stories
A friend once prepped this for a new mom who texted asking for the recipe after her first bite. It also makes a fantastic dinner party centerpiece when served with a big green salad and crisp white wine—very little stress but lots of compliments every single time.
Freezer Meal Conversion
Double the recipe and let cool completely. Portion into freezer-safe containers with a layer of sauce over the top to keep moisture in. Defrost in the fridge overnight and reheat gently with a splash of cream to return the silkiness.
Save to Pinterest This one pot meal truly brings everyone to the table and is perfect for cozy nights. Your family will want this in the regular rotation!
Common Recipe Questions
- → Can I substitute chicken with another protein?
Yes, you can use turkey, shrimp, or tofu for a different flavor and protein option.
- → What pasta works best with the sauce?
Twisted shapes like fusilli or rotini hold the creamy sauce well, but penne is also a great choice.
- → How can I make this lighter?
Use half-and-half instead of heavy cream, and add spinach or broccoli for extra nutrition and freshness.
- → Is this dish gluten-free?
Use gluten-free twisted pasta and ensure your Parmesan is gluten-free for a suitable alternative.
- → Can I prepare the dish ahead of time?
You can cook components in advance and combine when reheating, adding a splash of cream if the sauce thickens.
- → What can I serve alongside?
Try pairing with garlic bread, a fresh green salad, or roasted vegetables for a complete meal.