Description

This Indulgent Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta is a rich and comforting dish featuring tender chicken breasts cooked to golden perfection, tossed with rotini pasta in a luscious garlic parmesan cream sauce. Perfect for a satisfying weeknight dinner or special occasion, this recipe combines creamy, cheesy flavors with a hint of garlic and subtle heat from red pepper flakes, garnished with fresh parsley for a bright finish.

Ingredients

Scale

Chicken

4 pieces Chicken Breasts (can swap with boneless thighs for richer flavor)
1 teaspoon Salt (essential for seasoning)
1 teaspoon Black Pepper (essential for seasoning)
2 tablespoons Olive Oil (for cooking chicken)
2 tablespoons Butter (for sautéing)

Pasta and Sauce

8 ounces Rotini Pasta (holds the sauce well)
1 cup Heavy Cream (brings richness to the sauce)
1 cup Grated Parmesan Cheese (essential for creamy consistency)
4 cloves Garlic, minced (fresh garlic is best)
1/2 teaspoon Red Pepper Flakes (optional, for heat)

Garnish

1/4 cup Fresh Parsley, chopped (for garnish)

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Instructions

Preparation: Pat dry the chicken breasts with paper towels. Season each side generously with salt, black pepper, and drizzle each side with olive oil.
Cook Chicken: Heat a large skillet over medium-high heat with a mixture of butter and olive oil until shimmering, about 2 minutes. Add the seasoned chicken breasts and cook for 6-7 minutes on each side until golden brown and fully cooked. Once done, remove from skillet and let rest.
Cook Pasta: Bring a pot of salted water to a boil. Add rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve one cup of pasta cooking water before draining the pasta.
Sauté Garlic: In the same skillet, melt an additional amount of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it. Optionally add red pepper flakes for a mild heat.
Make Cream Sauce: Pour in the heavy cream and bring to a gentle simmer. Gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy.
Toss Pasta in Sauce: Add the drained rotini pasta to the creamy sauce, tossing well to coat every piece. Use the reserved pasta water to adjust the sauce consistency as needed, creating a luscious coating on the pasta.
Slice Chicken and Serve: Slice the rested chicken breasts into strips and place them over the creamy cheesy pasta. Garnish generously with chopped fresh parsley and additional Parmesan cheese if desired.
Enjoy: Serve immediately while hot, accompanied by a crisp salad or garlic bread for a complete and indulgent meal experience.

Notes

Use boneless, skinless chicken thighs instead of breasts for a richer and juicier flavor.
Reserve pasta water carefully to adjust sauce thickness as needed for perfect texture.
For extra garlic flavor, consider roasting garlic cloves and adding to the sauce.
Parmesan cheese can be substituted with Pecorino Romano for a sharper taste.
Adding red pepper flakes is optional but adds a lovely gentle heat balance to the creamy sauce.