Creamy Garlic Parmesan Chicken & Cheesy Twisted Pasta

There’s something magical about the combination of creamy garlic sauce, tender chicken, and twisty pasta that just speaks to the soul. This Creamy Garlic Parmesan Chicken & Cheesy Twisted Pasta is my go-to recipe when I want to impress without spending hours in the kitchen. It’s comfort food elevated to a level that feels restaurant-worthy but is completely achievable at home.

The sauce is velvety and rich, clinging perfectly to both the juicy chicken and the pasta’s ridges and twists. Each bite delivers a harmonious blend of savory garlic, nutty parmesan, and subtle herbs that will have everyone at your table asking for seconds (and the recipe)!

Why You’ll Love This

• One-pan main dish that’s ready in about 45 minutes from start to finish
• Creamy, cheesy sauce that’s indulgent without being overwhelming
• Kid-friendly but sophisticated enough for adults and dinner guests
• Versatile recipe that works with whatever pasta shape you have on hand
• Leftovers reheat beautifully for an even better next-day lunch

Ingredients

• 2 boneless, skinless chicken breasts, sliced into strips
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper, to taste
• 12 ounces twisted pasta (rotini or fusilli)
• 4 tablespoons butter, divided
• 4 garlic cloves, minced
• ½ teaspoon red pepper flakes (optional)
• 1 cup heavy cream
• ½ cup chicken broth
• 1½ cups Parmesan cheese, freshly grated, plus extra for serving
• ½ cup cream cheese, softened
• 1 cup mozzarella cheese, shredded
• Fresh parsley, chopped, for garnish
• ½ cup reserved pasta cooking water

Instructions

1. Bring a large pot of generously salted water to a boil. Add the twisted pasta and cook according to package directions until al dente (usually 8-10 minutes). Before draining, reserve ½ cup of the starchy pasta cooking water. Drain the pasta and set aside.
2. While the pasta is cooking, prepare the chicken. Season the sliced chicken breasts with salt, pepper, and Italian seasoning on both sides. Heat the olive oil in a large skillet or deep pan over medium-high heat. Once hot, add the seasoned chicken strips and cook for 5-6 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside on a plate.
3. Using the same skillet (no need to clean it), reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the minced garlic and red pepper flakes if using. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Pour in the chicken broth and heavy cream, stirring to combine and scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes to reduce slightly and thicken.
5. Reduce the heat to low. Gradually add the grated Parmesan cheese, stirring constantly until melted. Add the cream cheese in small pieces, stirring until completely incorporated and smooth. Finally, stir in the shredded mozzarella until melted and the sauce is velvety smooth. If the sauce seems too thick, add some of the reserved pasta water, a little at a time, until you reach your desired consistency.
6. Return the cooked chicken to the skillet along with any accumulated juices. Add the drained pasta and toss everything together until well coated with the creamy sauce. Allow the dish to simmer gently for 2-3 minutes to let the flavors meld together and ensure everything is heated through.
7. Remove from heat and garnish with freshly chopped parsley and additional grated Parmesan cheese if desired. Serve immediately while hot and the sauce is at its creamiest.

Tips & Variations

• For a lighter version, substitute half-and-half for the heavy cream
• Add sautéed mushrooms, spinach, or sun-dried tomatoes for extra vegetables and flavor
• Use rotisserie chicken to save time – just add it when returning the cooked chicken to the skillet
• If sauce becomes too thick, thin it with a splash of pasta water or additional broth
• Make it spicier by doubling the red pepper flakes or adding a dash of cayenne
• For meal prep, prepare the sauce and chicken separately from the pasta and combine when reheating

Serving Suggestions

This creamy pasta dish pairs beautifully with a simple side salad dressed with lemon vinaigrette to cut through the richness. For a complete meal, add some garlic bread or a crusty baguette to soak up every last bit of that delicious sauce.

If you’re serving wine, a crisp Pinot Grigio or unoaked Chardonnay complements the creamy flavors without overwhelming them.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days
• When reheating, add a splash of milk or cream to revive the sauce
• The sauce will thicken as it stands – this is normal and easily fixed with a little liquid
• Chicken is done when it reaches an internal temperature of 165°F (74°C)

FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and often stay more tender when reheated.

Is there a dairy-free alternative for this recipe?
You can substitute the heavy cream with full-fat coconut milk and use dairy-free cheese alternatives, though the flavor profile will change slightly.

Can I make this ahead for a dinner party?
Yes! Prepare everything up to adding the mozzarella on top. Refrigerate, then reheat in a 350°F oven until bubbly before serving.

What’s the best pasta shape to catch the most sauce?
Pasta with twists, ridges, or curves like fusilli, rotini, or cavatappi are ideal as they trap the creamy sauce in all their nooks and crannies.

Creamy Garlic Parmesan Chicken & Cheesy Twisted Pasta

Recipe by Feel Tasty

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There’s something magical about the combination of creamy garlic sauce, tender chicken, and twisty pasta that just speaks to the soul. This Creamy Garlic Parmesan Chicken & Cheesy Twisted Pasta…

Servings4

Prep10 min

Cook20 min

Calories710 kcal

Ingredients

• 2 boneless, skinless chicken breasts, sliced into strips
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper, to taste
• 12 ounces twisted pasta (rotini or fusilli)
• 4 tablespoons butter, divided
• 4 garlic cloves, minced
• ½ teaspoon red pepper flakes (optional)
• 1 cup heavy cream
• ½ cup chicken broth
• 1½ cups Parmesan cheese, freshly grated, plus extra for serving
• ½ cup cream cheese, softened
• 1 cup mozzarella cheese, shredded
• Fresh parsley, chopped, for garnish
• ½ cup reserved pasta cooking water

Steps

1. Bring a large pot of generously salted water to a boil. Add the twisted pasta and cook according to package directions until al dente (usually 8-10 minutes). Before draining, reserve ½ cup of the starchy pasta cooking water. Drain the pasta and set aside.
2. While the pasta is cooking, prepare the chicken. Season the sliced chicken breasts with salt, pepper, and Italian seasoning on both sides. Heat the olive oil in a large skillet or deep pan over medium-high heat. Once hot, add the seasoned chicken strips and cook for 5-6 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside on a plate.
3. Using the same skillet (no need to clean it), reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the minced garlic and red pepper flakes if using. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Pour in the chicken broth and heavy cream, stirring to combine and scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes to reduce slightly and thicken.
5. Reduce the heat to low. Gradually add the grated Parmesan cheese, stirring constantly until melted. Add the cream cheese in small pieces, stirring until completely incorporated and smooth. Finally, stir in the shredded mozzarella until melted and the sauce is velvety smooth. If the sauce seems too thick, add some of the reserved pasta water, a little at a time, until you reach your desired consistency.
6. Return the cooked chicken to the skillet along with any accumulated juices. Add the drained pasta and toss everything together until well coated with the creamy sauce. Allow the dish to simmer gently for 2-3 minutes to let the flavors meld together and ensure everything is heated through.
7. Remove from heat and garnish with freshly chopped parsley and additional grated Parmesan cheese if desired. Serve immediately while hot and the sauce is at its creamiest.

Nutrition (per serving)

• Calories: 710 kcal