Savory Creamy Garlic Parmesan Chicken With Cheesy Twisted Pasta

The first time I put this dish together, it wasn’t planned at all. I had a pack of chicken breasts sitting in the fridge, a half-empty carton of cream that I didn’t want to waste, and my kids were circling the kitchen asking when dinner would be ready.

My instinct told me to go with something comforting, something creamy and hearty that would feed hungry mouths quickly but still feel special. I remember opening the pantry and spotting a box of twisted pasta—fusilli, the kind that holds onto sauce like a sponge—and thinking, yes, this could work.

Cooking this meal reminded me of why I love one-pan dinners so much. The chicken sizzles until golden, leaving behind those flavorful browned bits that become the base of the sauce. The garlic perfumes the kitchen within seconds, and by the time the Parmesan melts into the cream, you’ve got this luxurious sauce that tastes like it came straight from a cozy Italian trattoria. My youngest called it “cheesy chicken swirl pasta,” and honestly, that name might stick.

What I adore most is how effortless it feels. It’s rich but not overwhelming, indulgent but still practical for a weeknight. The sauce clings to every curl of pasta, the chicken slices tenderly on the fork, and that final sprinkle of parsley brightens the whole plate. It’s the kind of meal you sit down with and instantly feel comforted by—hearty enough to satisfy, but elegant enough to serve to friends on a Saturday night.

Short Description

A rich and creamy chicken dish with garlic-Parmesan sauce tossed with twisted pasta. Golden-seared chicken and cheesy pasta come together for a comforting and satisfying dinner.

Key Ingredients

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

Tools Needed

• Large skillet
• Medium pot for pasta
• Sharp knife and cutting board
• Whisk
• Tongs or spatula

Cooking Instructions

Step 1: Prep and Season Chicken
Pat chicken dry with paper towels. Season both sides with salt and black pepper.

Step 2: Sear the Chicken
In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Add chicken and cook 5–6 minutes per side until golden and the internal temperature reaches 165°F (75°C). Remove from skillet and let rest.

Step 3: Sauté the Garlic
Lower heat to medium. Melt remaining 2 tbsp butter. Add garlic and cook about 30 seconds until fragrant.

Step 4: Build the Sauce
Pour in chicken broth, scraping up browned bits from the pan. Stir in heavy cream and simmer 3–4 minutes. Whisk in Parmesan gradually until smooth and creamy, about 2 minutes. Season with salt and pepper.

Step 5: Cook the Pasta
While sauce simmers, cook pasta in salted boiling water until al dente, 8–10 minutes. Reserve 1 cup pasta water before draining.

Step 6: Combine Everything
Slice chicken into strips. Return to skillet. Add pasta and toss with the sauce until well coated. Use reserved pasta water as needed to adjust the consistency.

Step 7: Garnish and Serve
Sprinkle with fresh parsley. Serve hot, letting the cheesy sauce cling to every twist of pasta.

Why You’ll Love This Recipe

Creamy and Comforting: The Parmesan-garlic sauce wraps around pasta and chicken like a warm hug.

Family Friendly: Even picky eaters will love the cheesy, cozy flavors.

Easy Weeknight Meal: One skillet for the sauce, one pot for pasta—minimal cleanup.

Versatile: Works with chicken breasts or thighs, and any short twisted pasta.

Crowd-Pleasing: Elegant enough to serve at dinner parties, yet simple enough for weeknight cooking.

Mistakes to Avoid & Solutions

Overcooking the chicken: Use a meat thermometer and pull it at 165°F. Let it rest before slicing.

Clumpy sauce: Add Parmesan gradually, whisking constantly for a smooth texture.

Runny sauce: Simmer long enough to thicken. If too thin, stir in 1–2 tbsp extra Parmesan.

Dry pasta: Don’t forget to reserve pasta water—it’s liquid gold for adjusting sauce consistency.

Burning garlic: Sauté only until fragrant, no longer than 30 seconds.

Serving and Pairing Suggestions

Pair with roasted vegetables like broccoli, asparagus, or Brussels sprouts.

Add a side salad with balsamic vinaigrette for freshness.

Crusty garlic bread makes the perfect companion for soaking up extra sauce.

Serve family-style in a large skillet at the table for a cozy feel.

Storage and Reheating Tips

Refrigerate leftovers in an airtight container for up to 3 days.

Reheat gently on the stove with a splash of milk or broth to loosen the sauce.

Avoid microwaving too long—heat in 30-second intervals to prevent the sauce from separating.

Do not freeze, as cream sauces can break when thawed.

FAQs

1. Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be lighter and slightly less creamy.

2. Can I use pre-shredded Parmesan?
Freshly grated is best. Pre-shredded may not melt as smoothly.

3. What if I don’t have twisted pasta?
Penne, rigatoni, or farfalle also work, though twisted pasta holds sauce better.

4. Can I add vegetables to the dish?
Yes! Spinach, mushrooms, or sun-dried tomatoes blend beautifully with the creamy sauce.

5. How do I make this lighter?
Swap cream for evaporated milk, and reduce Parmesan to 1 cup for a lighter but still creamy result.

Tips & Tricks

Use freshly grated Parmesan for the smoothest sauce.

Rest the chicken after searing to keep it juicy.

Save pasta water—it’s the secret to restaurant-style pasta sauces.

For extra richness, add a splash of white wine when deglazing with chicken broth.

Recipe Variations

Spinach and Mushroom Twist: Add 2 cups spinach and 1 cup sautéed mushrooms to the sauce before tossing with pasta.

Spicy Garlic Parmesan Chicken: Stir in ½ tsp red pepper flakes with the garlic for a gentle heat.

Bacon Lover’s Version: Crisp 4 slices of bacon, crumble, and stir into the sauce before serving.

Lemon Garlic Parmesan: Add 1 tbsp lemon juice and zest for a bright, tangy twist.

Seafood Swap: Replace chicken with shrimp, cooking just 2–3 minutes per side.

Final Thoughts

This Creamy Garlic Parmesan Chicken With Cheesy Twisted Pasta has quickly earned a spot in my family’s “repeat recipes” list. It checks every box—easy, filling, flavorful, and versatile enough to adapt to whatever’s in the fridge. The way the sauce clings to every spiral of pasta makes it irresistible, and the chicken stays tender and juicy under that blanket of Parmesan cream.

I’ve served it to family, to friends, and even reheated it for lunch the next day, and it never fails to bring smiles around the table. Meals like this remind me that comfort doesn’t have to be complicated, it just needs the right balance of flavor, texture, and love stirred in.