Dreamy Garlic Parmesan Chicken Pasta

Rich Garlic Parmesan Chicken with Twisty Pasta tastes like something you'd order out but is actually super simple in your own kitchen. Creamy sauce hugs the spirals, chicken gets a golden crust, and every bite brings that satisfying, cozy vibe we all want at dinner time.

I whipped this up once when I wanted something with lots of creaminess and zero hassle. Now it's my quick trick when I need to be sure everyone asks for seconds but I don't want to stress.

Amazing Ingredients

• Reserved pasta cooking water: Don’t toss that starchy water—you might need it to thin the sauce if it gets too thick
• Fresh parsley, chopped: Sprinkle for color and a fresh pop Flat leaf works best
• Mozzarella cheese, shredded: Use this for that melty, stretchy cheese factor Use firm mozzarella that actually melts well
• Cream cheese: Makes the sauce even silkier Just leave it out awhile to soften up first
• Parmesan cheese, freshly grated: Nothing beats grating your own so it really melts into the sauce
• Chicken broth: Lays down that savory backdrop Go with low sodium if you can and adjust taste
• Heavy cream: You want the real thing here so the sauce turns out rich and smooth
• Red pepper flakes, optional: Toss in if you want a bit of heat Use the brightest flakes you can find
• Garlic cloves, minced: Go fresh if possible for full flavor
• Butter: Makes everything richer Unsalted means you’re in control
• Twisted pasta like rotini or fusilli: Those shapes grab sauce like a pro Pick a good durum wheat pasta for chew
• Salt and freshly ground black pepper: Just a pinch makes flavors come alive Fresh cracked is best
• Italian seasoning: Smell for good strong herbs, not the old dusty kind
• Olive oil: Lends a golden sear for the chicken Use extra virgin for a flavor boost
• Boneless skinless chicken breasts: Slice into strips for fast cooking and max juiciness Fresh pieces with no dryness are the way to go

Simple How-To

Finish and Serve:

Kill the heat Sprinkle with more chopped parsley and even more Parmesan if you want Serve while it’s steaming hot so everything’s still melty

Combine Everything:

Toss in your cooked chicken (with the tasty juices) and drained pasta Stir it all around so every noodle and bite is coated in that sauce Let it hang out on the stove for a couple minutes so flavors blend

Melt in the Cheeses:

Turn the burner down low Add shredded mozzarella, then softened cream cheese (just a little at a time), stirring ‘til smooth Dump in your Parmesan Let everything get melty If the sauce gets too thick, splash in a bit of that pasta water

Make the Creamy Sauce:

Dump in your heavy cream and chicken broth Stir and scrape up any bits stuck to the pan Let it bubble just a bit so it thickens up slightly (about three or four minutes)

Build the Garlic Base:

Still in the same pan, add a chunk of butter, set the burner to medium Toss in your chopped garlic and a shake of red pepper flakes if you want Stir for a minute—don’t let the garlic brown or burn

Prepare the Chicken:

Mix chicken slices with Italian seasoning, salt, and pepper Heat olive oil up on medium high Lay out the chicken in a single layer and cook ‘til it’s brown outside and done inside (flip halfway) Pop onto a plate and cover to keep warm

Cook the Pasta:

Start a pot of salted water boiling Add the twisty pasta and cook ‘til just done (eight to ten minutes usually) Scoop out half a cup of the pasta water before draining, then set noodles aside

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The best part for me is how the cheesy sauce just comes together—my whole kitchen ends up smelling like garlic and Parmesan. My family always starts circling the counters when this is on, and honestly, it just feels like warmth and comfort on a plate.

Storage Advice

Pop any leftovers into a container with a tight lid and stick it in the fridge—it'll last up to three days Warm it on the stove or in the microwave with a little milk or extra broth The sauce will thicken up in the fridge but just add some liquid and it'll loosen right up

Swap Ideas

No heavy cream? Swap for half-and-half or even whole milk for a lighter vibe Out of rotini? Penne or farfalle work just fine To go veggie, lose the chicken and try mushrooms or zucchini, plus swap chicken broth for veggie broth

Best Ways To Serve

Ladle into wide bowls, then finish with more sprinkles of Parmesan and parsley For color, add some roasted cherry tomatoes or toss in a handful of baby spinach right at the end Serve with crusty bread or garlic toast to round things out

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Where This Fits In

Dishes like this remind you of Italian American favorites like Alfredo, but this dish gets extra creamy and stretchy from mozzarella and cream cheese So it’s got that traditional comfort, with a modern cheese-filled twist

Recipe FAQs

→ How do I get my sauce to stay velvety and smooth?

Use real Parmesan you grate yourself. Add the cheeses slowly on a low flame so everything melts together. If it gets too thick, just splash in some pasta water.

→ Can I try this with a different kind of pasta?

Totally! Fusilli and rotini soak up the sauce best, but penne or bowties (farfalle) are great, too.

→ What’s your secret for tender chicken strips?

Give them plenty of seasoning, then let them sizzle on medium-high heat. Turn them now and then and stop cooking as soon as they're no longer pink so they stay soft.

→ Can I toss in extra veggies here?

For sure. Spinach, peas, or sun-dried tomatoes work great. Add them in when you mix chicken and pasta.

→ Can I make this meal a bit lighter?

Yep! Swap in half-and-half for the heavy cream and use reduced fat cream cheese. It won’t be quite as rich, but still tasty.

→ What’s the best way to warm up leftovers?

Reheat in a skillet over low, and pour in a little broth or milk to smooth out the sauce again.