Creamy Garlic Parmesan Chicken Pasta

Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta is the kind of dish that can turn even the busiest night into something special. Tender golden chicken, a blanket of velvety garlic Parmesan sauce, and rotini pasta soaking up every drop of flavor—this is pure comfort in a bowl.

I still remember the first time I made this after a hectic work day; it instantly became my go to for easy indulgence. My partner now requests it any time we need a little extra comfort.

Ingredients

• Boneless skinless chicken breasts. Choose chicken that is plump and pink with no dryness for juiciest results.
• Rotini pasta. This twisty shape holds on to the sauce so well; look for bronze cut pasta for best texture.
• Garlic cloves minced. Fresh garlic makes the flavor shine; avoid pre minced for the best taste.
• Grated Parmesan cheese. Go for real aged Parmesan and grate it yourself for extra melt and rich flavor.
• Heavy cream. This makes your sauce thick and silky; buy cream with a short ingredients list for purity.
• Butter. Use unsalted so you can control the final saltiness of the dish.
• Olive oil. Choose extra virgin for both flavor and a beautiful sear on the chicken.
• Italian seasoning. Dried oregano and basil add depth; smell your blend before using for maximum freshness.
• Salt and pepper. Freshly cracked is best for both.
• Fresh chopped parsley optional. Brightens the finished plate and adds a hint of green.

Step-by-Step Instructions

Prep and Season the Chicken:

Pat chicken breasts dry with paper towels. Season liberally with salt pepper and Italian seasoning pressing on both sides so it sticks well. This ensures crisp edges and deep flavor all the way through.

Sear the Chicken:

Heat olive oil in a wide skillet over medium high. Set chicken in the hot pan and let it cook undisturbed for about five or six minutes per side until golden and cooked through. Rest the chicken on a plate to keep the juices inside.

Cook the Pasta:

Fill a big pot with water and once it is at a rolling boil salt it well. Drop in the rotini and boil until just al dente then drain quickly. Toss the cooked pasta right away with a bit of butter to keep it silky and prevent sticking.

Make the Sauce:

Return the skillet to the stove add the butter and swirl to coat. Toss in the minced garlic and stir constantly for about thirty seconds until fragrant but not browned. Pour in the heavy cream and gently simmer. After a few minutes stir in the Parmesan cheese until you have a smooth glossy sauce.

Finish and Serve:

Slice the rested chicken into strips. Add the cooked rotini to the sauce and use tongs to toss until every noodle is coated. Transfer pasta to bowls top with sliced chicken and pour any leftover sauce over everything. Sprinkle with parsley if you like.

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You Must Know

• Packed with protein
• Can be made ahead and reheated
• Sauce is so creamy it clings to every noodle

I always rave about the Parmesan here because there is no substitute for freshly grated. When I use the best cheese I can find this dish honestly tastes like restaurant food. My little cousin calls this her birthday dinner and those memories make it extra special every year.

Storage tips

This chicken and pasta keeps beautifully for two days in the fridge. Store leftovers in a tightly sealed container to prevent the pasta from drying out. When reheating add a splash of cream or milk to loosen the sauce and warm it gently over low heat to keep everything creamy.

Ingredient substitutions

Penne or fusilli work in place of rotini if that is what you have on hand. Half and half can sub for heavy cream but the sauce will be a bit lighter. If you do not have Parmesan try a mix of pecorino and mozzarella but make sure it is a good melting cheese. You can also swap chicken thighs for breasts for a juicier twist.

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Serving suggestions

Serve this chicken and pasta with steamed asparagus a bright green salad or some warm crusty bread. For a cozy dinner I pile the pasta into shallow bowls so the sauce pools underneath the chicken. Leftover sauce makes a great dip for roasted veggies too.

Cultural background

A creamy garlic parmesan sauce like this has roots in both Italian and American comfort food traditions. Classic Alfredo gets an upgrade from garlic while the twisted pasta nods to rustic Italian home cooking. While not strictly traditional in Italy it is the kind of meal you find in cozy trattorias and Sunday family tables.

Recipe FAQs

→ How do I keep the chicken juicy?

Ensure the chicken breasts are not overcooked—sear on medium-high heat until golden and cooked through, then let them rest before slicing to retain their juiciness.

→ What type of pasta works best?

Rotini is ideal because its spiral shape holds onto the creamy sauce, but penne or fusilli can also work well for this dish.

→ Can I substitute the heavy cream?

For a lighter version, use half-and-half or a mixture of milk and a bit of flour, though the sauce will be less rich.

→ Is it possible to prepare ahead?

Yes, you can cook the chicken and sauce in advance. Combine with fresh-cooked pasta just before serving to keep the texture lovely.

→ How do I reheat leftovers without drying out the chicken?

Gently warm leftovers in a skillet with a splash of cream or milk to keep the chicken tender and the sauce smooth.

→ Can I add vegetables?

Absolutely! Spinach or peas can be tossed in with the sauce for color and added nutrition.