Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta
A comforting and creamy chicken dish with twisted pasta that comes together quickly, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
Scale
- 2 chicken breasts, diced (about 1 to 1¼ pounds total)
- 2 cups twisted pasta (cavatappi, fusilli, or similar)
- 2 tablespoons butter
- 4 cloves garlic, minced (about 1½ teaspoons)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (freshly grated for best melt)
- Salt and freshly ground black pepper, to taste
- Chopped parsley for garnish
Instructions
- Cook the twisted pasta according to package instructions until al dente. Drain and set aside, reserving a few tablespoons of pasta water in case you need to loosen the sauce.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 30–45 seconds until fragrant; don’t let it brown.
- Add the diced chicken to the skillet. Season with salt and pepper and cook, stirring occasionally, until the chicken is browned on the outside and cooked through, about 6–8 minutes.
- Pour in the heavy cream and bring it to a gentle simmer. Reduce heat slightly and let the cream thicken for 2 minutes.
- Stir in the grated Parmesan until smooth and melted. If the sauce seems too thick, add 1–2 tablespoons of reserved pasta water to reach your desired consistency. Taste and adjust seasoning.
- Add the cooked pasta to the skillet and toss to combine, ensuring each piece is coated in the sauce. Heat through for 1–2 minutes.
- Garnish with chopped parsley and serve immediately.
Notes
For a lighter sauce, swap heavy cream for half-and-half + 1 tablespoon flour. Use gluten-free pasta for alternative diets.