Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta
This comforting dish features juicy seared chicken breasts nestled in a luscious garlic cream sauce, tossed with perfectly cooked rotini or fusilli, then finished with melty Parmesan—pure weeknight indulgence!
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.
Notes
Optional: substitute penne or cavatappi for twisted pasta. Use whole milk instead of cream (add a teaspoon of flour to thicken). Not freezer‑friendly—sauce may separate. Great variation: add steamed broccoli or sautéed spinach.