Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta

 

🍝 What you need (Ingredients)

• Boneless, skinless chicken breasts (or thighs) — the main protein.

• Twisted pasta (rotini, fusilli, cavatappi, or similar) — for a pasta shape that holds onto sauce well.

• Fresh garlic (minced) — for the garlic-flavor base.

• Butter + olive oil — for sautéing garlic and searing chicken.

• Heavy cream (or optionally half-and-half / whole milk, or plant-based milk for a lighter/dairy-free option) — to create a rich creamy sauce.

• Chicken broth — adds savory depth to the sauce.

• Grated Parmesan cheese — for the cheesy, nutty, salty backbone of the sauce.

• Salt and black pepper — for seasoning.

• Fresh parsley (chopped) — for garnish and a touch of freshness.

Optional substitutions or tweaks:

• You can use chicken thighs instead of breasts if you prefer juicier meat.

• If you don’t have twisted pasta, penne, fusilli, or cavatappi also work well.

• Parmesan is the key cheese, but mixing in a bit of a similar hard cheese (e.g. Romano or Asiago) is possible.

• If you don’t have fresh garlic, garlic powder can be used (though the flavor is less bright).

• Herbs other than parsley (e.g. basil or thyme) also make fine garnishes or flavor variants.

🧑‍🍳 How to make it (Instructions)

1. Prepare the chicken

   • Pat the chicken dry, then season generously with salt and pepper (and other seasonings if desired).

   • In a large skillet over medium-high heat, heat some olive oil and a bit of butter until shimmering.

   • Sear the chicken about 5–6 minutes per side (depending on thickness) until it develops a golden crust and is cooked through.

   • Remove the chicken from the skillet and let it rest — this helps keep it juicy.

2. Sauté the garlic

   • In the same skillet, reduce the heat to medium, add a bit more butter, then add the minced garlic.

   • Stir constantly for about 30 seconds — just until the garlic becomes fragrant and lightly golden (don’t let it burn).

3. Build the creamy sauce

   • Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pan (this adds extra flavor).

   • Add the heavy cream and bring to a gentle simmer.

   • Gradually whisk in the grated Parmesan cheese until the sauce becomes smooth and begins to thicken.

   • Season the sauce with salt and pepper to taste.

4. Cook the pasta

   • Meanwhile, bring a pot of salted water to a boil and cook the twisted pasta according to package instructions, until al dente (firm to the bite but cooked).

   • Drain the pasta, and optionally reserve some pasta water (in case you need to adjust the sauce consistency).

5. Combine pasta, chicken, and sauce

   • Slice the rested chicken into strips or bite-sized pieces.

   • Add the drained pasta into the skillet with the sauce — toss gently so every noodle is coated.

   • Add the chicken slices on top (or gently stir to combine), letting everything warm together for a minute so flavors meld.

   • If the sauce is too thick, add a little reserved pasta water to loosen it; if too thin, simmer briefly to thicken.

6. Garnish and serve

• Sprinkle freshly chopped parsley over the dish for a fresh, herbaceous finish.

• Serve immediately, while the chicken is tender and the sauce is creamy and hot.

⏱️ Timing (approximate)

• Prep time: ~ 10 minutes

• Cook time: ~ 20–25 minutes

• Total: ~ 30–35 minutes (suitable for a quick weeknight dinner)

🍽️ Serving suggestions / what to serve with it

To balance the richness and make it a full meal, you can serve with:

• Garlic bread or breadsticks — perfect for soaking up every bit of sauce.

• Steamed or roasted vegetables (like broccoli, green beans, or asparagus) — to add freshness, color, and nutrients.

• A simple salad (e.g. leafy greens with a light vinaigrette) — to cut through the richness of the cream and cheese.

• Sautéed mushrooms, roasted veggies, or a light tomato-based side — for variety in texture and flavor.

💡 Tips & Common Pitfalls (How to get it right)

• Don’t overcrowd the pan when searing chicken — giving pieces space ensures proper browning instead of steaming.

• Watch the garlic carefully: it goes from fragrant to burnt very quickly; burnt garlic will make the sauce bitter.

• Add Parmesan gradually when making the sauce to avoid clumps and ensure smoothness.

• Let the chicken rest after searing — this helps retain juices.

• If the sauce becomes too thick (after cooling or while reheating), add a splash of milk, broth, or reserved pasta water to loosen it.

• Season after adding cheese — Parmesan is already salty; salting too early can make the dish overly salty.

• Best served immediately — the sauce loses some of its creaminess as it cools, but you can gently reheat with a splash of milk or broth.

🔄 Variations & Customizations

• Use chicken thighs instead of breasts for more flavor and juiciness.

• Switch pasta shapes (penne, fusilli, cavatappi) — any shape that holds sauce works well.

• Use half-and-half or milk instead of heavy cream if you prefer a lighter sauce (though it will be less rich).

• For a dairy-free or lighter version: try plant-based cream (e.g. oat or almond milk) and a dairy-free cheese substitute — though texture and richness will differ.

• Add veggies into the sauce (spinach, sun-dried tomatoes, mushrooms, peas) near the end for more complexity and nutrition.

• Add a pinch of red pepper flakes or crushed pepper for a subtle kick.