Creamy, cheesy, and packed with garlicky goodness this Garlic Parmesan Chicken with Twisted Pasta is the ultimate comfort food! Perfect for busy weeknights or impressing guests, this dish comes together in just 30 minutes with simple ingredients. The tender chicken strips and al dente pasta soak up a rich, velvety sauce that’s loaded with Parmesan, mozzarella, and a hint of spice. One bite, and you’ll be hooked!
Why You’ll Love This Recipe
- Quick & Easy – Ready in 30 minutes with minimal prep.
- Restaurant-Quality at Home – The creamy garlic Parmesan sauce tastes like it’s from an Italian bistro.
- Family-Friendly – Kids and adults alike will devour this cheesy pasta.
- Customizable Heat – Add red pepper flakes for a kick or keep it mild.
- Perfect for Leftovers – Tastes even better the next day!
Ingredients Needed
For the Chicken & Pasta
- 12 oz twisted pasta (rotini or fusilli work best)
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes (optional)
- Salt & black pepper, to taste
For the Creamy Garlic Parmesan Sauce
- 4 tbsp butter, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1½ cups grated Parmesan cheese
- ½ cup cream cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
How to Make Creamy Garlic Parmesan Chicken Pasta
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta until al dente (check package instructions).
- Drain, reserving ½ cup pasta water for later.
Step 2: Sear the Chicken
- Season chicken strips with salt, pepper, Italian seasoning, and red pepper flakes (if using).
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken for 5–6 minutes until golden and no longer pink. Remove and set aside.
Step 3: Make the Garlic Butter Base
- In the same skillet, melt 2 tbsp butter over medium heat.
- Add minced garlic and sauté for 1–2 minutes until fragrant (don’t let it burn!).
Step 4: Create the Creamy Sauce
- Pour in chicken broth and heavy cream, stirring well.
- Simmer for 3–4 minutes to slightly thicken.
- Add remaining 2 tbsp butter, Parmesan, cream cheese, and mozzarella.
- Stir until smooth and creamy.
Step 5: Combine Everything
- Toss in cooked pasta and chicken, coating evenly.
- Simmer for 2–3 minutes to meld flavors.
- If sauce is too thick, add a splash of reserved pasta water.
- Garnish with fresh parsley and extra Parmesan.
Serving & Storage Tips
- Serve With: Garlic bread, a crisp salad, or roasted veggies.
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a skillet with a splash of milk to restore creaminess.
Helpful Notes
Pasta Choice: Twisted shapes (rotini/fusilli) hold sauce best.
Cheese Swap: Use Asiago or Romano instead of Parmesan.
Lighter Option: Substitute half-and-half for heavy cream.
Extra Flavor: Add sun-dried tomatoes or spinach.
Conclusion
This Creamy Garlic Parmesan Chicken Pasta is a guaranteed crowd-pleaser—rich, flavorful, and oh-so-satisfying! Whether you’re cooking for family or hosting friends, this dish delivers every time.
Did you try it? Rate the recipe below and tag us on Instagram @[YourHandle]! We’d love to see your creations.
Frequently Asked Questions (FAQ)
Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner. For best results, use half-and-half or evaporated milk.
How do I prevent the sauce from curdling?
Keep heat medium-low when melting cheese, and stir constantly.
Is this recipe freezer-friendly?
Yes! Freeze in an airtight container for up to 2 months. Thaw in the fridge before reheating.
Can I make this gluten-free?
Absolutely—swap regular pasta for gluten-free rotini and ensure broth is GF.
Why is my sauce too thick?
Stir in extra broth or pasta water, 1 tbsp at a time, until desired consistency.

Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta
Equipment
- Large Pot
- Large Skillet
- Colander
- Tongs
- Measuring Cups and Spoons
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
Sauce
- 4 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
Pasta
- 12 oz twisted pasta (rotini or fusilli)
- salt for pasta water
Garnish
- extra Parmesan for serving
- fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and set aside.
- Pat the chicken dry and season with salt and pepper. Heat olive oil in a skillet over medium heat. Add chicken and sear 5–6 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.
- In the same skillet over medium‑low heat, add butter and garlic. Sauté for 30 seconds to 1 minute until fragrant.
- Pour in heavy cream and sprinkle in Italian seasoning. Simmer 2–3 minutes, then stir in Parmesan until smooth.
- Add the drained pasta and toss to coat in the sauce. Slice the chicken and nestle on top or stir through.
- Serve immediately, garnished with extra Parmesan and fresh parsley.