Creamy Garlic Parmesan Chicken Pasta

Creamy Garlic Parmesan Chicken and Cheesy Twisted Pasta is the kind of comfort dish that feels like a restaurant treat but comes together easily at home. Rich with velvety sauce clinging to spiral pasta and golden seared chicken, it is pure satisfaction for a weeknight dinner or a cozy weekend meal.

I made this dish the first time when craving something creamy but not complicated. It quickly became my go to whenever I want a guaranteed crowd pleaser with minimal fuss.

Ingredients

• Boneless skinless chicken breasts: sliced into strips These cook quickly and stay tender Look for fresh pieces with no drying edges
• Olive oil: Helps the chicken get that golden brown sear Choose extra virgin for the most flavor
• Italian seasoning: Adds complexity from herbs Check it is aromatic not stale
• Salt and freshly ground black pepper: Brings out all the flavors Fresh grinding makes a difference
• Twisted pasta like rotini or fusilli: Holds onto sauce well Choose high quality durum wheat pasta for best texture
• Butter: Gives richness to the sauce Use unsalted so you control the seasoning
• Garlic cloves minced: Deepens savoriness Fresh garlic beats jarred every time
• Red pepper flakes optional: For a gentle kick Dried red pepper should be vibrant not faded
• Heavy cream: Makes the sauce luscious Full fat works best for silkiness
• Chicken broth: Adds a savory backbone Use low sodium and taste as you go
• Parmesan cheese freshly grated: Melts into the sauce a must for creaminess Buy a block and grate it yourself for the best melt
• Cream cheese: Makes the sauce extra creamy and smooth Soften before adding for easy mixing
• Mozzarella cheese shredded: Gives that irresistible cheese pull Use firm mozzarella for melting not softer fresh balls
• Fresh parsley chopped: For color and a burst of freshness Flat leaf Italian parsley has the best flavor
• Reserved pasta cooking water: Helps loosen sauce if needed Always save a bit before draining

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a rolling boil Add twisted pasta and cook until al dente usually eight to ten minutes Before draining scoop out half a cup of the starchy water Drain pasta and set aside

Prepare the Chicken:

Season sliced chicken breasts thoroughly with salt pepper and Italian seasoning Heat olive oil in a large skillet over medium high Once hot lay in the chicken strips Cook for five to six minutes turning occasionally until fully cooked and deeply golden Transfer to a plate and keep warm

Build the Garlic Base:

Without cleaning the skillet lower heat to medium Add half the butter and let it melt Toss in minced garlic and red pepper flakes if using Cook for one to two minutes stirring constantly until garlic is fragrant but not brown

Make the Creamy Sauce:

Pour in chicken broth and heavy cream Stir well scraping up any browned bits Let the mixture gently simmer for three to four minutes until it reduces slightly

Melt in the Cheeses:

Reduce heat to low Gradually add Parmesan stirring until it melts completely Add softened cream cheese a little at a time stirring until smooth Mix in the shredded mozzarella Let everything melt into a velvety sauce If it seems thick drizzle in a bit of reserved pasta water until you get the right consistency

Combine Everything:

Return cooked chicken and its juices to the skillet followed by the drained pasta Gently toss so each piece is thoroughly coated Let everything warm together for two to three minutes so the sauce soaks into the pasta

Finish and Serve:

Take off heat Sprinkle with chopped parsley and more grated Parmesan for a final flourish Serve while piping hot for best texture

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My favorite part of this recipe is watching the cheese sauce come together the kitchen fills with the scent of garlic and Parmesan and my family always hovers nearby waiting for their bowls. There is something about the combination of flavors that just feels like home.

Storage Tips

Leftovers will keep in an airtight container in the fridge for up to three days Reheat on the stovetop or microwave with a splash of milk or extra broth to loosen the sauce The sauce will thicken as it chills so do not be afraid to add a little liquid

Ingredient Substitutions

If you are out of heavy cream use half and half or whole milk for a lighter sauce You can swap rotini for penne or farfalle if needed For a vegetarian version replace chicken with sautéed mushrooms or zucchini and use vegetable broth

Serving Suggestions

Serve portions in shallow bowls topped with extra Parmesan and parsley For a color pop add roasted cherry tomatoes or a handful of baby spinach stirred in at the end Crusty bread or garlic toast makes it a full meal

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Cultural Context

Creamy chicken pastas like this echo Italian American favorites such as Alfredo but use a blend of cheeses for extra richness The use of cream cheese and mozzarella is a modern twist that delivers comfort and a stretchier melt

Recipe FAQs

→ How do I keep the sauce smooth and creamy?

Use freshly grated Parmesan and stir cheeses in gradually on low heat to melt evenly. Add a splash of reserved pasta water if the sauce thickens too much.

→ Can I substitute other pasta shapes?

Yes, rotini and fusilli are recommended for holding the sauce, but penne or farfalle also work beautifully in this dish.

→ What’s the key to juicy chicken strips?

Season well and cook over medium-high heat, turning occasionally, until just done. Don’t overcook to maintain tenderness.

→ Can I add vegetables to this dish?

Absolutely. Try tossing in spinach, peas, or sun-dried tomatoes when combining the pasta and chicken for added flavor and color.

→ Is it possible to make this lighter?

Yes, use half-and-half instead of heavy cream and light cream cheese, though the sauce will be less rich.

→ How should leftovers be reheated?

Warm gently in a skillet with a splash of milk or broth to help loosen the sauce and restore creaminess.