Description
Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta is a delicious, comforting one-pan meal featuring tender, seasoned chicken breasts seared to golden perfection and served atop a luscious garlic parmesan cream sauce mixed with cheesy, al dente twisted pasta. This recipe balances rich creaminess and savory flavors with a hint of heat from optional red pepper flakes, garnished with fresh parsley for a vibrant finish.
Ingredients
Scale
Chicken and Seasoning
- 1.5 lb boneless skinless chicken breasts or thighs, patted dry and cutlets
- 0.5 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp Italian seasoning
- 1 tbsp olive oil
Pasta
- 12 oz twisted pasta (rotini, gemelli, or cavatappi)
- Kosher salt, for pasta water
- 0.5 – 1 cup reserved pasta water
Sauce
- 3 tbsp unsalted butter
- 5 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1.25 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tsp kosher salt (additional, to taste)
- 0.25 tsp red pepper flakes (optional)
Garnish
- 2 tbsp chopped fresh parsley
- Extra freshly grated Parmesan cheese (optional)
Instructions
- Season and Sear the Chicken: Season the chicken breasts evenly with 0.5 teaspoon salt, black pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken and sear for 5 to 7 minutes on each side until golden brown and cooked through to an internal temperature of 165°F. Remove the chicken from skillet and place on a plate; cover loosely with foil to rest.
- Cook the Pasta: Bring a large pot of well-salted water to a vigorous boil. Add the twisted pasta and cook until al dente following package instructions, usually about 8-10 minutes. Before draining, reserve 0.5 to 1 cup of pasta cooking water. Drain the pasta and set aside.
- Prepare the Garlic Butter Sauce: In the same skillet used for the chicken, reduce heat to medium and melt the butter. Add the minced garlic and cook for 30 to 60 seconds until fragrant but not browned. Pour in the chicken broth to deglaze the pan, scraping any browned bits off the bottom to incorporate into the sauce.
- Make the Cream Sauce: Stir in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low and gradually whisk in the grated Parmesan cheese a handful at a time until the sauce is smooth and creamy. Then, stir in the shredded mozzarella until fully melted and incorporated. Season the sauce with the remaining 1 teaspoon salt, black pepper to taste, and optional red pepper flakes for a slight kick.
- Combine Pasta and Chicken: Slice the rested chicken into strips or bite-sized pieces. Add the drained pasta to the sauce in the skillet and toss gently, adding reserved pasta water a splash at a time as needed to loosen the sauce and achieve a glossy, silky texture. Fold in the sliced chicken to warm through in the sauce.
- Adjust Seasoning and Serve: Taste the pasta and chicken mixture and adjust salt, pepper, or red pepper flakes if needed. Garnish with the chopped fresh parsley and additional freshly grated Parmesan cheese, if desired. Serve immediately while hot for best flavor and creaminess.
Notes
- For juicier chicken, let it rest covered for 5 minutes before slicing.
- You can substitute chicken thighs if preferred; adjust cooking time accordingly.
- If sauce is too thick, add more reserved pasta water to loosen consistency.
- Use freshly grated Parmesan for best melt and flavor instead of pre-grated varieties.
- Optional red pepper flakes add subtle heat; omit for milder taste.
- Ensure not to overcook garlic to avoid bitterness.
- Serve with a side of steamed vegetables or a fresh green salad for a balanced meal.
