Oh, you’re in for a treat! This creamy garlic parmesan chicken with cheesy twisted pasta is my go-to when I need something indulgent yet surprisingly simple. I first made it on a rainy Tuesday when my fridge was nearly empty—just some chicken, pasta, and a bit of cream left. What came out of that desperation? Pure magic. The sauce is rich but not heavy, with just enough garlic to make it interesting without overpowering. And those twisted pasta shapes? They catch every drop of that cheesy goodness. Trust me, this dish turns basic ingredients into something that tastes like you spent hours in the kitchen (when really, it’s done in about 30 minutes).
Why You’ll Love This Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta
Let me count the ways this dish will become your new weeknight hero:
- It’s faster than takeout – Seriously, 35 minutes from fridge to table (and most of that is just waiting for pasta to boil!)
- That sauce – Creamy enough to feel indulgent, but with enough garlic and parmesan to keep it interesting
- Twisted pasta shapes – They’re not just cute – those nooks and crannies trap every bit of cheesy goodness
- Kid-approved – My picky nephew calls this “fancy mac and cheese with chicken” (high praise from a 7-year-old!)
- Leftovers reheat beautifully – Just add a splash of milk when reheating to bring the sauce back to life
Honestly? The hardest part is not going back for thirds.
Ingredients for Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta
Here’s everything you’ll need to make this dreamy dish – I promise it’s all simple stuff you might already have:
- 2 boneless, skinless chicken breasts (about 6 oz each, sliced into cutlets – makes them cook faster and stay juicy)
- 1 cup heavy cream (see my note below if you want to lighten it up)
- ½ cup grated parmesan cheese (please, please use the real stuff from the refrigerated section, not the shelf-stable powder)
- 3 cloves garlic, minced (about 1 tablespoon – don’t be shy!)
- 1 cup twisted pasta (like fusilli or rotini – anything with grooves to catch the sauce)
- ½ cup shredded mozzarella (the melty stringiness makes it extra comforting)
- 1 tbsp olive oil (or butter if you’re feeling extra indulgent)
- Salt and pepper to taste (I use about ½ tsp kosher salt total)
Ingredient Notes & Substitutions
I get it – sometimes you need to improvise! Here are my tested swaps:
- Heavy cream too rich? Half-and-half works in a pinch, but the sauce won’t be quite as luxurious. For a lighter version, try whole milk with a tablespoon of flour to thicken it.
- No fresh garlic? Use ½ teaspoon garlic powder, but add it when you’re cooking the chicken so it doesn’t burn.
- Pasta preferences? Gluten-free twists work great here – just watch the cooking time. I’ve even used zucchini noodles when I wanted to go low-carb!
- Cheese shortcuts: Pre-shredded parmesan works in a pinch, but it often has anti-caking agents that make the sauce slightly grainy. Freshly grated melts like a dream.
- Chicken swap: Thighs work beautifully if you prefer darker meat – just cook them a few minutes longer.
The beauty of this recipe is how adaptable it is – but my first tip? Always use real parmesan. That nutty, salty flavor makes all the difference.
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for this one! Just grab:
- A large skillet (10-12 inches works best – you’ll make the sauce in the same pan as the chicken)
- A pasta pot (or any medium saucepan really)
- A microplane or box grater (for that fresh parmesan – trust me, it’s worth the extra minute)
- Tongs (for flipping chicken and tossing pasta)
- A wooden spoon (my favorite for stirring sauces without scratching pans)
That’s it! Now let’s get cooking.
How to Make Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta
Alright, let’s get cooking! This dish comes together faster than you’d think – just follow these simple steps and you’ll have restaurant-quality creamy garlic parmesan chicken on your table in no time.
Step 1: Cook the Pasta
First things first – get that pasta going! Bring a pot of well-salted water to a boil (tastes like the sea, my grandma always said). Toss in your twisted pasta and cook it just until al dente – usually about 1 minute less than the package says. You want it to still have a little bite since it’ll cook more in the sauce later.
Here’s my pro tip: reserve about ½ cup of that starchy pasta water before draining. It’s liquid gold for adjusting your sauce consistency later! Drain the rest and set the pasta aside.
Step 2: Sear the Chicken
While the pasta cooks, heat your olive oil in a large skillet over medium-high heat. Season your chicken cutlets generously with salt and pepper on both sides. When the oil shimmers (but before it smokes!), add the chicken.
Now here’s the key – don’t touch it for 3-4 minutes! Let that beautiful golden crust form. Flip when it releases easily from the pan (if it sticks, it’s not ready). Cook the other side until the internal temp hits 165°F – about another 3 minutes depending on thickness.
Transfer the chicken to a plate and tent with foil. Don’t worry about cleaning the pan – those browned bits are flavor bombs for our sauce!
Step 3: Make the Creamy Garlic Parmesan Sauce
Same pan, lower the heat to medium-low. Add your minced garlic and sauté for just 30 seconds – until fragrant but not browned (burnt garlic is bitter, and we don’t want that!).
Pour in the heavy cream and let it simmer gently – not boiling! – for about 2 minutes to thicken slightly. Now sprinkle in the parmesan cheese a little at a time, stirring constantly until each addition melts completely before adding more. This prevents clumping and makes the sauce silky smooth.
If the sauce seems too thick, splash in some of that reserved pasta water a tablespoon at a time until it’s just right. Stir in the mozzarella last – it’ll melt into gooey strings of deliciousness.
Step 4: Combine and Serve
Time to bring it all together! Add your cooked pasta to the sauce and toss gently until every twist is coated. If it looks dry, add another splash of pasta water.
Slice your rested chicken and arrange it over the pasta. For a pretty finish, sprinkle with chopped fresh parsley or extra parmesan if you’re feeling fancy. Grab a fork and dig in while it’s hot – that first bite of creamy, garlicky, cheesy goodness is pure heaven!
Tips for Perfect Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta
After making this dish more times than I can count, here are my can’t-miss tricks:
- Fresh is best – Grating your own parmesan makes the sauce silky instead of grainy (those pre-shredded bags have anti-caking agents that toughen the texture)
- Let chicken rest – Those 5 minutes under foil keep all the juices inside when you slice it
- Low and slow – Keep the heat gentle when adding cheese to prevent separation (if it starts looking curdled, remove from heat and whisk vigorously)
- Undercook the pasta – It’ll absorb sauce and finish cooking in the pan (mushy pasta ruins the magic)
- Taste as you go – Need more garlic? Add a pinch of garlic powder at the end. Too thick? Pasta water fixes everything!
Follow these, and you’ll get restaurant-worthy results every time!
Serving Suggestions
Oh, the possibilities! This creamy garlic parmesan chicken pasta stands proud on its own, but I love pairing it with garlic bread for maximum sauce-soaking potential. When I’m feeling fancy, a simple arugula salad with lemon vinaigrette cuts through the richness beautifully. My kids? They just want extra pasta (no complaints here!).
Storage & Reheating
Okay, confession time – this dish is so good, leftovers rarely last long in my house! But when I do manage to save some, here’s how I keep it tasting fresh:
Storing: Pack everything in an airtight container (I’m partial to glass ones with the locking lids) and it’ll stay good in the fridge for up to 2 days. The sauce might thicken as it chills – that’s totally normal!
Reheating: DO NOT microwave it straight from the fridge unless you want dry, separated sauce (learned this the hard way). Instead, warm it gently in a skillet over low heat with a splash of cream or milk. Stir frequently until just heated through – about 5 minutes. If it’s looking too thick, add a tablespoon of water at a time until it’s back to that perfect creamy consistency.
Pro tip: If you’re reheating the chicken separately, lay the slices over the pasta as it warms so they don’t dry out. And my secret weapon? A tiny sprinkle of fresh parmesan right before serving to wake up all those flavors again!
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what you’re getting in each hearty serving of this creamy garlic parmesan chicken pasta (because let’s be real – we all peek at those numbers sometimes!). Keep in mind these are estimates – your exact counts might vary depending on the brands you use or if you tweak the recipe.
Per generous serving (and trust me, you won’t want a small portion!):
- Calories: About 650 (worth every single one!)
- Fat: 38g (that’s where all the creamy goodness comes from)
- Saturated Fat: 20g (mostly from the cheese and cream – no surprises there)
- Protein: 35g (thank you, chicken and cheese!)
- Carbs: 45g (mostly from the pasta)
- Sodium: Around 450mg (go easy on extra salt if you’re watching this)
A little disclaimer from my kitchen to yours: These numbers are ballpark figures based on standard ingredients. If you use low-fat dairy or gluten-free pasta, your counts will be different. And hey – sometimes you just need a comforting, cheesy meal without overanalyzing the nutrition label. Life’s about balance, right? See our full disclaimer here.
FAQs About Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta
I get asked about this recipe ALL the time – here are the most common questions (and my tried-and-true answers!):
Can I use chicken thighs instead of breasts?
Absolutely! Thighs actually stay juicier since they have more fat. Just cook them a few minutes longer (about 5-6 minutes per side) until they hit 165°F internally. The extra richness pairs beautifully with the creamy sauce.
How can I make this gluten-free?
Easy peasy! Just swap regular pasta for your favorite gluten-free twisted noodles (I like brown rice or quinoa fusilli). Everything else in the recipe is naturally gluten-free – just double-check your cheese labels if you’re super sensitive. For more low-carb options, check out our baked spaghetti squash alfredo.
Why does my sauce sometimes get grainy?
Ah, the cheese separation struggle! This usually happens if the heat’s too high when adding parmesan or if you use pre-shredded cheese (those anti-caking agents don’t melt smoothly). Solution? Keep the heat low, grate your own cheese, and add it gradually while stirring constantly. For more tips on achieving silky sauces, you can read about sauce techniques from culinary experts.
Can I freeze leftovers?
Honestly? I don’t recommend it. Cream-based sauces tend to separate when thawed, and the pasta gets mushy. If you must, freeze just the chicken and sauce (skip the pasta), then cook fresh noodles when ready to eat. Reheat the frozen components gently with extra cream.
What if I don’t have twisted pasta?
No worries! Any short pasta works – penne, farfalle, even macaroni in a pinch. The twists just hold more sauce, but flavor-wise, you’re golden. Just avoid long noodles like spaghetti – they don’t mix as well with the chunky chicken.
Creamy Garlic Parmesan Chicken & Pasta in Just 30 Minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Low Lactose
Description
A rich and creamy garlic parmesan chicken served with cheesy twisted pasta, perfect for a hearty meal.
Ingredients
- 2 boneless chicken breasts
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 3 cloves garlic, minced
- 1 cup twisted pasta
- 1/2 cup shredded mozzarella cheese
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the twisted pasta according to package instructions, then drain and set aside.
- Heat olive oil in a pan over medium heat and cook chicken breasts until golden brown and fully cooked.
- Remove chicken from the pan and set aside. In the same pan, add minced garlic and sauté for 30 seconds.
- Pour in heavy cream and bring to a simmer. Stir in parmesan cheese until melted.
- Add cooked pasta to the sauce and mix well. Top with shredded mozzarella.
- Slice the cooked chicken and place on top of the pasta. Serve hot.
Notes
- Use fresh garlic for the best flavor.
- Adjust the amount of cheese to your preference.
- Leftovers can be stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 4g
- Sodium: 450mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg
Keywords: creamy garlic parmesan chicken, cheesy twisted pasta, easy dinner recipe, pasta with chicken