Creamy Garlic Parmesan Chicken

This creamy garlic Parmesan chicken with twisted pasta creates the perfect weeknight comfort food with minimal effort and maximum flavor. The spiral pasta captures every bit of the rich, velvety sauce while the tender chicken adds satisfying protein to this one-pan wonder.

I first created this recipe when my daughter brought friends over unexpectedly. The empty plates and requests for seconds told me this would become our new family favorite. Now it's my go-to when I need to impress without stress.

Ingredients

• Boneless skinless chicken breasts: Provide lean protein and cook quickly. Look for pieces of similar thickness for even cooking
• Twisted pasta: Like rotini or fusilli has ridges and curves that capture the creamy sauce perfectly. Quality bronze-die pasta works best
• Fresh garlic cloves: Offer more vibrant flavor than pre-minced varieties. Choose firm bulbs without any sprouting
• Heavy cream: Creates the luxurious base for the sauce. Full-fat version yields the best texture
• Parmesan cheese: Is the star flavor component. Use freshly grated rather than pre-packaged for superior melting and taste
• Butter: Adds richness and helps create a golden sear on the chicken. European style has less water content
• Chicken broth: Deglazes the pan and adds depth. Low sodium allows better seasoning control
• Fresh parsley: Brightens the dish with color and fresh flavor. Look for vibrant green bunches without wilting

Step-by-Step Instructions

Prep and Season Chicken:

Pat the chicken breasts completely dry with paper towels to ensure proper browning. Season generously on both sides with salt and freshly ground black pepper. Even seasoning is crucial for flavor throughout the chicken.

Create the Perfect Sear:

Heat a large skillet over medium-high heat until hot. Add olive oil and 1 tablespoon butter until bubbling but not smoking. Place chicken carefully into the hot pan without overcrowding. Cook undisturbed for 5-6 minutes until deeply golden before flipping. Cook another 5-6 minutes until internal temperature reaches 165°F. Remove and let rest to redistribute juices.

Develop Flavor Base:

Reduce heat to medium and add remaining butter to the same pan. Once melted, add minced garlic and cook for about 30 seconds until fragrant but not browned. Garlic burns quickly, so keep it moving in the pan.

Create Silky Sauce:

Pour chicken broth into the pan and use a wooden spoon to scrape up all the flavorful browned bits from the bottom. These bits contain concentrated flavor. Add heavy cream and bring to a gentle simmer for 3-4 minutes to slightly reduce and thicken.

Perfect the Cheese Incorporation:

Gradually sprinkle in the Parmesan cheese while continuously whisking to prevent clumping. Allow the sauce to simmer for about 2 more minutes until smooth and slightly thickened. Season with salt and pepper to taste.

Cook Pasta Properly:

While preparing the sauce, cook the twisted pasta in generously salted water until al dente. The pasta will continue cooking slightly in the sauce, so keep it firm. Reserve a cup of starchy pasta water before draining.

Combine Components:

Slice the rested chicken into strips against the grain for tenderness. Return chicken to the skillet along with drained pasta. Gently toss everything to coat thoroughly in the sauce. If sauce seems too thick, add reserved pasta water a tablespoon at a time.

Final Touches:

Sprinkle with freshly chopped parsley just before serving for bright color and flavor contrast. Serve immediately while hot and creamy.

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The Parmesan cheese is truly the heart of this recipe. I discovered its importance when I tried making this with pre-grated cheese from a canister during a snowstorm when I couldn't get to the store. The difference was remarkable. Fresh Parmesan not only melts better but brings a nutty, complex flavor that elevates the entire dish.

Storage and Reheating

This creamy chicken pasta stores beautifully in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some sauce overnight, so when reheating, add a splash of cream or milk to restore the silky texture. Warm gently on the stovetop over medium-low heat, stirring frequently to prevent scorching. Microwaving works in a pinch, but use 50% power and stir halfway through for even heating. I don't recommend freezing this dish as cream-based sauces can separate upon thawing.

Perfect Substitutions

This recipe welcomes adaptations based on what you have available. Chicken thighs make an excellent substitute for breasts, offering more moisture and flavor, though they require slightly longer cooking. No twisted pasta? Any medium pasta shape with ridges works well. Half-and-half can replace heavy cream for a lighter version, though the sauce won't be quite as rich. For a non-dairy alternative, try full-fat coconut milk with a tablespoon of nutritional yeast instead of Parmesan. The flavor profile changes but remains delicious.

Serving Suggestions

This creamy pasta shines when served with something bright and acidic to balance the richness. A simple arugula salad dressed with lemon vinaigrette makes the perfect counterpoint. Garlic bread or crusty Italian bread helps soak up every bit of the delicious sauce. For a complete meal, roasted asparagus or broccolini adds color and nutritional balance. If serving for company, a chilled crisp white wine like Pinot Grigio or unoaked Chardonnay complements the creamy flavors beautifully.

Frequently Asked Questions

→ What type of chicken works best for this dish?

Boneless, skinless chicken breasts or chicken thighs work well. Thighs will offer a more flavorful and tender option, while breasts are leaner.

→ Can I use a different type of pasta?

Yes, you can use any pasta that holds sauce well, such as penne, fusilli, or cavatappi. Twisted pastas work particularly well for this dish.

→ How can I make the sauce thicker?

To thicken the sauce, let it simmer for a few more minutes to reduce, or add a small slurry of cornstarch and water while stirring.

→ What can I substitute for heavy cream?

Half-and-half or a mixture of milk and butter can be used as substitutes, but the sauce may not be as rich and creamy.

→ Do I need to reserve pasta water?

Yes, reserving pasta water is important as it helps adjust the sauce consistency and binds the sauce to the pasta perfectly.