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Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta

Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta

This one-pan Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta is a deeply comforting weeknight dinner that's easy enough for any day of the week. The dish features tender chicken and spiral pasta enveloped in a rich, velvety garlic-parmesan sauce. It's a simple, flavorful meal that brings the whole family to the table and is sure to become a household favorite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 boneless, skinless chicken breasts (about 1¼ lb), or you can use chicken thighs
  • 12 oz twisted pasta like rotini, fusilli, or cavatappi
  • 3 tbsp butter, divided
  • 1 tbsp olive oil
  • 4 cloves fresh garlic, minced
  • 1 cup chicken broth
  • 1¼ cups heavy cream
  • 1½ cups freshly grated Parmesan cheese
  • Salt and black pepper, to taste
  • 2 tbsp fresh parsley, chopped for garnish

Equipment

  • large skillet
  • Paper towels
  • Plate
  • Wooden spoon or spatula
  • large pot
  • whisk
  • meat thermometer

Method
 

Instructions
  1. Prep and Season the Chicken: Start by patting the chicken breasts completely dry with a paper towel. This is crucial for getting a beautiful golden-brown sear. Season both sides generously with salt and pepper.
  2. Sear the Chicken: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once the butter is melted and sizzling, carefully place the chicken in the pan. Let it cook for about 5-6 minutes per side, without moving it too much. You're looking for a deep golden crust. Once it's cooked through (internal temperature of 165°F), remove it from the skillet and set it aside on a plate to rest.
  3. Sauté the Garlic: Lower the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Once it's melted, add the minced garlic and cook for just 30-60 seconds until it's fragrant. Be careful not to let it burn, as it can become bitter.
  4. Build the Sauce: Pour in the chicken broth, using a wooden spoon or spatula to scrape up all those delicious browned bits from the bottom of the pan—that's where so much flavor is! Stir in the heavy cream and let the mixture simmer for 3-4 minutes to thicken slightly.
  5. Cook the Pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Cook your twisted pasta according to the package directions until it's al dente (usually 8-10 minutes). Before you drain it, reserve about 1 cup of the starchy pasta water. This is liquid gold for adjusting your sauce later.
  6. Finish the Sauce and Combine: Reduce the skillet heat to low and begin gradually whisking in the grated Parmesan cheese. Add it in small handfuls, letting each addition melt completely before adding the next. This prevents the sauce from becoming grainy. Once smooth, season with salt and pepper to your liking. Slice the rested chicken and return it to the skillet. Add the drained pasta and toss everything together to coat it in that glorious sauce. If the sauce seems too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.
  7. Garnish and Serve: To finish, sprinkle the dish with freshly chopped parsley. Serve it hot and enjoy every cheesy, creamy bite.

Notes

For the creamiest sauce, use freshly grated Parmesan cheese as pre-shredded varieties can make it grainy. Ensure the chicken is juicy by not overcooking it; use a meat thermometer to check for an internal temperature of 165°F. To prevent a gritty sauce, turn the heat to low before gradually whisking in the cheese.