I still remember the first time I served this creamy garlic Parmesan chicken pasta to my family. My husband had one bite, looked at me, and said, “This is restaurant-worthy.” And my kids? They scraped their plates so clean I didn’t even have to rinse them! It’s cheesy, comforting, and honestly one of those meals that hugs your heart while feeding your soul.
Why This Parmesan Chicken Pasta Will Become Your Family’s Favorite
There’s something magical about the way Parmesan melts into cream and butter especially when it’s tangled with tender pasta and golden-seared chicken. But what takes this dish over the top is the garlic. Not too much, not too little just enough to make your kitchen smell like home.
This is one of those recipes I turn to when I want something hearty but not fussy. It’s simple, full of love, and exactly the kind of meal that turns an ordinary Tuesday into something worth remembering.
The Ingredients That Make It Irresistible
- 2 boneless, skinless chicken breasts, sliced into strips (slice thin so they cook quickly and stay juicy!)
- 12 oz twisted pasta – I love using rotini or fusilli because the grooves hold that cheesy sauce like a charm
- 2 tbsp olive oil (but sometimes, I sneak in butter for extra richness grandma’s trick!)
- 4 tbsp butter, divided (yes, butter AND oil it’s all about that layered flavor)
- 4 garlic cloves, minced (fresh garlic only, no powders allowed!)
- 1 tsp Italian seasoning (a cozy blend that ties it all together)
- 1/2 tsp crushed red pepper flakes (optional, but I like a little warmth)
- Salt and pepper to taste
- 1 cup heavy cream (you can use half-and-half if you’re cutting back)
- 1/2 cup chicken broth (adds depth to the sauce)
- 1 1/2 cups grated Parmesan cheese (freshly grated, please bagged won’t melt the same)
- 1/2 cup cream cheese (this makes it sooo creamy)
- 1 cup shredded mozzarella cheese (that melty pull is everything)
- Fresh parsley, chopped (don’t skip the garnish it adds color and brightness)
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Let’s Cook: Step-by-Step Anna Style
Cook the Pasta First
Start by boiling a big pot of salted water. I always say your pasta water should taste like the sea. Drop in the twisted pasta and cook until just al dente. Don’t forget to reserve about 1/2 cup of that starchy water it’s liquid gold when your sauce needs a silky touch.
Drain the pasta and set it aside.
Sauté the Chicken to Golden Perfection
Heat the olive oil in a large skillet over medium-high. Season your chicken strips with salt, pepper, Italian seasoning, and those crushed red pepper flakes if you’re feeling bold.
Sear the chicken for about 5–6 minutes, flipping occasionally, until it’s browned and cooked through. Then remove and keep it warm on a plate.
Now Comes the Garlic Butter Magic
In the same pan (don’t you dare clean it those little browned bits are flavor bombs!), drop in 2 tablespoons of butter. Once it melts, stir in the garlic and let it sizzle for just a minute or two. Keep stirring burnt garlic is a kitchen heartbreak!
Pour in your chicken broth and heavy cream. Let it simmer for 3–4 minutes, just enough to start thickening and smelling amazing.
Time to Stir in the Cheeses
Turn the heat down and add the Parmesan, cream cheese, and mozzarella. Stir gently until it melts into a creamy, dreamy sauce. If it gets too thick, add a splash of that reserved pasta water. I usually do!
Bring It All Together
Toss your cooked pasta and chicken back into the skillet. Use tongs or a big spoon to mix it all until every twist and bite is smothered in that garlic-Parmesan goodness.
Let everything simmer together for 2–3 more minutes to soak up the flavor. That’s when the magic really happens.
Garnish Like You Mean It
A handful of fresh chopped parsley and maybe just maybe a final sprinkle of Parmesan on top. Serve it hot, serve it proudly, and don’t be surprised if they ask for seconds before you sit down.
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Anna’s Little Tips You’ll Love
- Don’t overcook the chicken. Thin slices = quick cooking and juicy results.
- Never boil the sauce after adding cheese. Keep it gentle to keep it smooth.
- Freshly grated Parmesan is your best friend here trust me, the flavor is night and day.
FAQ
Q: Can I make this ahead of time?
Yes, this dish can be prepared in advance and stored in an airtight container for up to 3 days. Reheat gently on the stove or microwave with a little added milk or cream to loosen the sauce.
Q: Is there a low-fat version?
You can substitute half-and-half or milk for the heavy cream, use light cream cheese, and reduce the mozzarella quantity. The sauce may be slightly less rich but still delicious.
Q: Can I freeze it?
It’s best enjoyed fresh. Freezing creamy sauces can sometimes result in separation when reheated. If you must freeze, let it cool completely and store in a tightly sealed container. Reheat slowly and stir well.
Q: What if I don’t have cream cheese?
You can increase the Parmesan and mozzarella slightly and add a spoon of sour cream or ricotta for creaminess.
From My Kitchen to Yours
I hope this creamy garlic Parmesan chicken pasta brings as much joy to your table as it does to mine. Whether it’s a weeknight dinner or a lazy Sunday meal, it’s the kind of dish that feels like a warm hug.
Tag me if you try it I live for your creations. And remember, food is love… always cook with your heart.
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Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta
Equipment
- Large Pot
- Large Skillet
- Tongs
- Wooden Spoon
- Knife
- Cutting Board
Ingredients
Main Ingredients
- 2 pieces Boneless, skinless chicken breasts sliced into thin strips
- 12 oz Twisted pasta (rotini or fusilli)
- 2 tbsp Olive oil
- 4 tbsp Butter divided
- 4 cloves Garlic minced
- 1 tsp Italian seasoning
- 0.5 tsp Crushed red pepper flakes optional
- Salt and black pepper to taste
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 1.5 cups Grated Parmesan cheese
- 0.5 cup Cream cheese
- 1 cup Shredded mozzarella cheese
- Fresh parsley chopped, for garnish
