Description
This Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta is the ultimate comfort food, featuring tender seared chicken breasts smothered in a rich and luscious garlic Parmesan cream sauce, paired with cheesy, perfectly cooked twisted pasta. Garnished with fresh herbs, this dish is a deliciously satisfying meal perfect for any night of the week.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon Italian seasoning
- 1/2 teaspoon paprika
Sauce
- 3 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- salt and pepper, to taste
Pasta
- 8 oz twisted pasta (like rotini or fusilli)
- 1 cup shredded mozzarella or cheddar cheese
Garnish
- Fresh parsley or basil for garnish
- Extra Parmesan cheese (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the twisted pasta and cook according to the package directions until al dente. Drain the pasta and set it aside.
- Season Chicken: Pat the chicken breasts dry and season both sides evenly with salt, black pepper, paprika, and Italian seasoning.
- Sear Chicken: In a large skillet over medium heat, heat the olive oil and butter until melted and shimmering. Add the seasoned chicken breasts and sear for 5–6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and let it rest on a cutting board before slicing.
- Sauté Garlic: Using the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Make Cream Sauce: Pour in the heavy cream and stir, letting it come to a gentle simmer. Add the grated Parmesan cheese and stir continuously until the sauce thickens. Taste and adjust seasoning with additional salt and pepper if needed.
- Toss Pasta in Sauce: Add the cooked twisted pasta into the sauce and stir to coat all the noodles evenly. Then stir in the shredded mozzarella or cheddar cheese until it melts and blends smoothly into the sauce.
- Serve: Slice the rested chicken breasts into strips. Serve the creamy cheesy pasta on plates and arrange the sliced chicken on top or alongside. Garnish with fresh parsley or basil and sprinkle extra Parmesan cheese if desired.
Notes
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce may be less thick.
- Feel free to use any pasta shape you prefer; twisted pasta like rotini or fusilli holds the sauce well.
- Cook chicken thoroughly but avoid overcooking to keep it juicy and tender.
- For added flavor, add a pinch of red pepper flakes to the sauce for mild heat.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently on the stovetop or microwave.
