The other evening, I found myself staring at a package of chicken breasts, unsure of what direction to take dinner in. My husband had hinted that he wanted something comforting, while my grandchildren, who happened to be visiting, were in the mood for something cheesy. That’s when I thought of combining the heartiness of seared chicken with a creamy garlic Parmesan sauce and twirly, cheesy pasta that always makes little ones smile.
Cooking for my family often brings out my creative side, but I also lean heavily on flavors I know will never disappoint. Garlic, cream, and Parmesan are the trio I trust when I want a dish that feels indulgent but still balanced.
The aroma that filled the kitchen as the garlic hit the butter made everyone wander in to ask, “What’s for dinner?” Moments like those remind me why I love cooking—it’s not just about the food, but the gathering, the anticipation, and the laughter that follows around the table.
The creamy sauce clings perfectly to the pasta, while the golden seared chicken adds protein and substance. I promise, once you try this, it will find a regular spot in your own kitchen rotation too.
Short Description
Juicy seared chicken breasts simmered in a creamy garlic Parmesan sauce, tossed with cheesy twisted pasta for the perfect weeknight comfort meal.
Key Ingredients
- 4 boneless, skinless chicken breasts (or about 1¼ lb chicken thighs)
- 12 oz twisted pasta (rotini, fusilli, or cavatappi)
- 3 tbsp butter
- 1 tbsp olive oil
- 4 cloves fresh 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 saucepan
- Wooden spoon or whisk
- Sharp knife and cutting board
- Pasta pot with strainer
Cooking Instructions
Step 1: Prep and season chicken
Pat chicken dry with paper towels. Season both sides generously with salt and black pepper.
Step 2: Sear the chicken
In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat. Add chicken and cook about 5–6 minutes per side, until golden brown and cooked through to 165 °F. Remove and let rest on a plate.
Step 3: Sauté the garlic
Lower heat to medium. Add the remaining 2 tbsp butter. Once melted, stir in garlic and cook about 30 seconds, just until fragrant (careful not to burn).
Step 4: Build the sauce
Pour in chicken broth, scraping up any browned bits from the bottom. Stir in heavy cream and let simmer for 3–4 minutes. Gradually whisk in Parmesan until smooth and creamy, about 2 more minutes. Taste and adjust seasoning with salt and pepper.
Step 5: Cook the pasta
While the sauce simmers, bring a large pot of salted water to a boil. Add pasta and cook until al dente, 8–10 minutes. Reserve 1 cup pasta water, then drain.
Step 6: Combine everything
Slice chicken into strips and return it to the skillet. Add cooked pasta and toss to coat in the sauce. If the sauce feels too thick, splash in a little reserved pasta water until creamy.
Step 7: Garnish and serve
Sprinkle with fresh parsley before serving. Enjoy warm with extra Parmesan on the side.
Why You’ll Love This Recipe
Rich Creaminess: Parmesan and cream create a luscious sauce that coats every bite.
Family Friendly: Twisted pasta is fun for kids and comforting for adults.
Balanced: Protein-packed chicken makes it a full meal, not just pasta.
Versatile: Pairs beautifully with vegetables, salads, or bread.
Restaurant Quality: Tastes indulgent but is simple to prepare at home.
Mistakes to Avoid & Solutions
Overcooking chicken: Dry chicken ruins the dish. Use a meat thermometer and pull it off heat at 165 °F.
Burning garlic: Garlic cooks quickly; only sauté 30 seconds or it turns bitter.
Sauce breaking: Add Parmesan slowly and whisk constantly to prevent clumping.
Pasta sticking: Salt your water well and stir pasta during the first few minutes of cooking.
Too thick sauce: Reserve pasta water to thin out as needed without losing flavor.
Serving and Pairing Suggestions
Serve as a main dish with a crisp green salad on the side.
Add roasted broccoli, asparagus, or sautéed spinach for extra veggies.
Pair with a glass of chilled Chardonnay or sparkling water with lemon.
Serve family-style from the skillet, or plate individually for a more elegant dinner.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove with a splash of milk or broth to keep sauce creamy.
Avoid microwaving too long, as it can make the chicken rubbery.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, thighs work beautifully and add more richness. Adjust cooking time slightly.
2. What if I don’t have heavy cream?
Substitute with half-and-half, though the sauce will be a little lighter.
3. Can I make this ahead?
Yes, but the sauce thickens as it cools. Reheat with pasta water or broth.
4. What pasta works best?
Twisted pasta like fusilli or cavatappi holds the sauce best, but penne or rigatoni also work.
5. Can I freeze this dish?
It’s best fresh, but you can freeze portions. Thaw overnight in the fridge and reheat gently with added liquid.
Tips & Tricks
Always rest chicken before slicing to lock in juices.
Grate fresh Parmesan for the smoothest sauce.
Add a pinch of red pepper flakes for gentle heat.
Keep pasta slightly undercooked before adding to the sauce—it will finish cooking as it absorbs flavor.
Recipe Variations
Spinach and Mushroom Version: Add 2 cups sautéed spinach and 1 cup sliced mushrooms to the sauce for a veggie boost.
Lemon Garlic Twist: Stir in 1 tbsp fresh lemon juice and zest at the end for brightness.
Bacon Lovers’ Style: Add ½ cup crispy bacon pieces before tossing with pasta.
Lighter Option: Swap heavy cream for Greek yogurt (½ cup stirred in off heat) for tangy creaminess.
Herb Upgrade: Add fresh basil or thyme for a garden-fresh touch.
Final Thoughts
Making this creamy garlic Parmesan chicken with cheesy twisted pasta reminded me of why I enjoy experimenting with simple ingredients. Each step felt easy yet rewarding, from the golden sear of the chicken to the silky sauce that brought everything together. My grandchildren loved twirling their pasta, and even my husband, who usually prefers plainer meals, went back for seconds.
This recipe delivers comfort in every bite and fills the kitchen with aromas that pull the family close. It’s not fussy, it doesn’t require a long list of ingredients, yet it feels indulgent and a little special. If you’re looking for something that checks the boxes of hearty, flavorful, and family-approved, this dish is one to bookmark. Cooking it gave me joy, and sharing it makes it even better.
Garlic Parmesan Chicken With Cheesy Twisted Pasta
Ingredients
- 4 boneless skinless chicken breasts (or about 1¼ lb chicken thighs)
- 12 oz twisted pasta rotini, fusilli, or cavatappi
- 3 tbsp butter
- 1 tbsp olive oil
- 4 cloves fresh 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
Instructions
- Pat chicken dry with paper towels, then season both sides with salt and black pepper.
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden and internal temp reaches 165 °F. Transfer to a plate to rest.
- Reduce heat to medium, melt remaining 2 tbsp butter, and sauté garlic for about 30 seconds until fragrant.
- Pour in chicken broth, scraping up browned bits. Stir in cream and simmer 3–4 minutes. Gradually whisk in Parmesan until smooth, about 2 minutes. Season with salt and pepper.
- Meanwhile, cook pasta in salted boiling water until al dente, 8–10 minutes. Reserve 1 cup pasta water, then drain.
- Slice chicken and return to skillet. Add pasta and toss in the sauce, adding reserved water as needed for creaminess.
- Sprinkle with parsley and serve hot with extra Parmesan.
