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Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta Recipe

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★★★★★

4.3 from 20 reviews

This Creamy Garlic Parmesan Chicken & Cheesy Twisted Pasta is a delightful and comforting meal featuring tender chicken strips cooked to perfection and tossed in a rich, velvety garlic Parmesan sauce with melted cheeses. The dish combines the savory flavor of Italian seasoning with a creamy, cheesy pasta base, garnished with fresh parsley for a pop of color and freshness. Ready in 30 minutes, it’s perfect for a quick yet indulgent family dinner.

Ingredients

Scale

Chicken

  • 2 boneless, skinless chicken breasts, sliced into strips
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • Salt and freshly ground black pepper, to taste

Pasta

  • 12 ounces twisted pasta (rotini or fusilli)

Sauce

  • 4 tablespoons butter, divided
  • 4 garlic cloves, minced
  • ½ teaspoon red pepper flakes (optional)
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1½ cups Parmesan cheese, freshly grated, plus extra for serving
  • ½ cup cream cheese, softened
  • 1 cup mozzarella cheese, shredded

Garnish

  • Fresh parsley, chopped, for garnish
  • ½ cup reserved pasta cooking water

Instructions

  1. Cook the pasta: Bring a large pot of generously salted water to a boil. Add the twisted pasta and cook according to package directions until al dente, usually about 8-10 minutes. Before draining, reserve ½ cup of the starchy pasta cooking water. Drain the pasta and set aside.
  2. Prepare and cook the chicken: While the pasta is cooking, season the sliced chicken breasts with salt, pepper, and Italian seasoning on both sides. Heat the olive oil in a large skillet or deep pan over medium-high heat. Once hot, add the seasoned chicken strips and cook for 5-6 minutes, turning occasionally until golden brown on all sides and cooked through, with an internal temperature of 165°F. Remove the chicken from the skillet and set aside on a plate.
  3. Start the sauce: Using the same skillet (no need to clean it), reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the minced garlic and red pepper flakes if using. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
  4. Create the cream base: Pour in the chicken broth and heavy cream, stirring to combine and scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes to reduce slightly and thicken.
  5. Add the cheeses: Reduce the heat to low. Gradually add the grated Parmesan cheese, stirring constantly until melted. Add the cream cheese in small pieces, stirring until completely incorporated and smooth. Finally, stir in the shredded mozzarella until melted and the sauce is velvety smooth. If the sauce seems too thick, add some of the reserved pasta water, a little at a time, until you reach your desired consistency.
  6. Combine everything: Return the cooked chicken to the skillet along with any accumulated juices. Add the drained pasta and toss everything together until well coated with the creamy sauce. Allow the dish to simmer gently for 2-3 minutes to let the flavors meld together and ensure everything is heated through.
  7. Serve: Remove from heat and garnish with freshly chopped parsley and additional grated Parmesan cheese if desired. Serve immediately while hot and the sauce is at its creamiest.

Notes

  • Reserve pasta water is key to adjusting the sauce consistency without diluting flavor.
  • Use freshly grated Parmesan for best flavor and smooth melting.
  • Red pepper flakes add a subtle heat, but you can omit if preferred.
  • Make sure chicken is cooked to an internal temperature of 165°F for safety.
  • Leftovers can be stored in the fridge for up to 3 days and reheated gently.

Keywords: creamy garlic parmesan chicken, cheesy twisted pasta, rotini pasta recipe, easy chicken pasta, Italian chicken dinner, creamy chicken pasta sauce

Find it online: https://epicrecipebox.com/creamy-garlic-parmesan-chicken-with-cheesy-twisted-pasta-recipe/