Description

A rich and creamy garlic Parmesan chicken paired with cheesy twisted pasta, perfect for a comforting dinner. This dish features tender seared chicken breasts, a luscious garlic cream sauce with Parmesan and mozzarella, and perfectly cooked rotini pasta, all garnished with fresh parsley and a hint of red pepper flakes for a subtle kick.

Ingredients

Scale

Chicken

2 large boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
0.5 teaspoon onion powder
Salt and freshly ground black pepper to taste
1 tablespoon unsalted butter (for searing)

Pasta

12 oz rotini or fusilli pasta
Water for boiling
Salt for pasta water

Sauce

2 tablespoons unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups heavy cream
0.75 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
0.5 teaspoon dried Italian herbs
0.5 teaspoon red pepper flakes (optional)
Salt and black pepper to taste

Garnish

1 handful fresh chopped parsley
Extra grated Parmesan (optional)
Additional red pepper flakes (optional)

Instructions

Season Chicken: Pat the chicken breasts dry with paper towels, then evenly season both sides with garlic powder, smoked paprika, onion powder, salt, and freshly ground black pepper to enhance flavor.
Sear Chicken: Heat olive oil and unsalted butter in a large skillet over medium-high heat. Place the chicken breasts in the skillet and cook for 4 to 5 minutes on each side, or until they develop a golden-brown crust and are cooked through. Remove from heat and let the chicken rest to retain its juices.
Cook Pasta: Bring a large pot of salted water to a boil. Add the rotini or fusilli pasta and cook according to package instructions until al dente. Before draining, reserve 1 cup of pasta water, then drain the pasta and set aside.
Sauté Garlic: In the same skillet used for the chicken, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant without browning.
Make Roux and Add Cream: Whisk in the all-purpose flour to form a roux, stirring constantly to prevent lumps. Slowly pour in the heavy cream while whisking continuously to create a smooth sauce base.
Simmer Sauce: Allow the sauce to simmer gently for 3 to 4 minutes until it thickens. Then stir in the grated Parmesan, shredded mozzarella, dried Italian herbs, red pepper flakes (if using), and season with salt and black pepper to taste.
Toss Pasta with Sauce: Add the cooked pasta to the sauce and toss gently to coat every piece thoroughly. Use the reserved pasta water to adjust the sauce’s consistency as needed for a creamy texture.
Slice Chicken: Slice the rested chicken breasts into thin strips or bite-sized pieces for easy serving and place them over the creamy pasta.
Garnish and Serve: Sprinkle fresh chopped parsley, extra Parmesan cheese, and additional red pepper flakes if desired. Serve the dish warm for the best experience.

Notes

For a spicier kick, increase the red pepper flakes to your preference.
To make it lighter, substitute heavy cream with half-and-half, but expect a slightly less creamy texture.
Use gluten-free pasta and flour for a gluten-free version.
Leftover sauce can be stored in the refrigerator for up to 3 days.
Freshly grated Parmesan cheese melts better than pre-grated for a smoother sauce.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Searing, Boiling, Sautéing, Simmering
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 680 kcal
Sugar: 3 g
Sodium: 550 mg
Fat: 42 g
Saturated Fat: 22 g
Unsaturated Fat: 18 g
Trans Fat: 0.5 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 140 mg

Keywords: Garlic Parmesan chicken, creamy chicken pasta, cheesy twisted pasta, rotini pasta recipe, easy dinner, one-pan creamy pasta