You know that feeling when you walk into the kitchen after a long day and all you want is something creamy, comforting, and cheesy—without spending another hour on clean-up? The first time I made this Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta, the aroma practically stopped my kids in their tracks. (They’re usually glued to their screens until dinner’s ready, so that says a lot!) There’s just something magical about the combo of tender chicken, garlicky sauce, and pasta that’s dripping in melted Parmesan. It’s the kind of recipe that makes you want to grab a fork and dive right in, straight from the pot.
I stumbled onto this dish when I had leftover chicken breasts, a block of Parmesan, and only one pot clean enough to use. Honestly, I was aiming for less mess and more flavor—mission accomplished! Twisted pasta (like fusilli or rotini) catches the sauce in every nook and cranny, turning each bite into a little cheesy hug. I’ve tweaked this recipe over a dozen times, testing different cheeses, pastas, and cooking methods. It’s become my go-to comfort meal, and I even serve it for family gatherings (always a hit—even with picky eaters).
What sets this creamy garlic Parmesan chicken recipe apart is its simplicity: minimal prep, just one pot, and pantry staples that come together like magic. Whether you’re a busy parent, a college student, or just someone who appreciates good food without the fuss, you’ll love how easy and satisfying this 1-pot dinner is. It packs enough flavor to feel special, but stays humble enough for weeknights. So let’s get cheesy and make dinner the highlight of your day!
Why You’ll Love This Recipe
- Quick & Easy: You can whip up this creamy garlic Parmesan chicken recipe in just about 35 minutes—from prepping the chicken to twirling that cheesy pasta around your fork. Perfect for those “what’s for dinner?” moments!
- Simple Ingredients: No fancy grocery runs here. Chicken, pasta, garlic, Parmesan, and a splash of cream are all you need. I bet you’ve got most of these just waiting to be used.
- One Pot Wonder: Less clean-up, more time to relax. Everything cooks in one pot, so you’re not juggling pans or scrubbing a mountain of dishes later.
- Perfect for All Occasions: This dish shines at weeknight dinners, cozy family meals, or potluck gatherings. It’s hearty enough for winter, but light enough that you’ll crave it year-round.
- Crowd-Pleaser: Kids love it, adults ask for seconds, and it’s easily doubled for dinner parties. Even my neighbor who “doesn’t like pasta” raved about it!
- Unbelievably Delicious: The sauce is creamy but not heavy, bursting with garlic and real Parmesan. The pasta soaks up all that flavor, and the chicken stays juicy and tender.
What’s different about this creamy garlic Parmesan chicken recipe? Blending the Parmesan right into the sauce gives it that smooth, restaurant-style finish (no grainy bits!), and cooking the pasta in the same pot lets the starch thicken everything up perfectly. I’ve tried other versions, but they always left me wanting more flavor or less fuss. This one nails it every time.
Honestly, this dish is comfort food at its finest. It’s the meal that makes you close your eyes on the first bite. I make it when I need something cozy and satisfying, and it never disappoints. You’ll love how it brings everyone to the table—no begging required!
Ingredients Needed
This creamy garlic Parmesan chicken recipe uses simple, wholesome ingredients that work together to build bold flavor and a dreamy, cheesy texture. Most are everyday staples—so you might not even need a grocery run!
- For the Chicken & Pasta:
- 2 large boneless, skinless chicken breasts (about 1 lb / 450 g)
- 1 tablespoon olive oil (for searing)
- Salt and black pepper, to taste
- 8 oz (225 g) twisted pasta (fusilli, rotini, or gemelli work best)
- For the Creamy Garlic Parmesan Sauce:
- 3–4 cloves garlic, minced (fresh is best for bold flavor!)
- 2 tablespoons unsalted butter
- 2 cups (480 ml) chicken broth (low sodium recommended)
- 1 cup (240 ml) heavy cream (or half-and-half for lighter sauce)
- 1 cup (90 g) freshly grated Parmesan cheese (see note below)
- 1/2 teaspoon dried Italian herbs (or a mix of dried basil, oregano, and thyme)
- 1/4 teaspoon crushed red pepper flakes (optional, adds a little kick)
- For Finishing:
- 1/2 cup (60 g) shredded mozzarella cheese (optional, for extra-cheesy topping)
- Fresh chopped parsley or basil (for garnish)
Ingredient tips:
- Parmesan: Go for freshly grated. Pre-shredded Parmesan can get clumpy in the sauce—trust me, I learned the hard way.
- Pasta: Twisted shapes like fusilli or rotini do the best job of grabbing onto the cheesy garlic sauce. Penne works in a pinch!
- Chicken: If you only have chicken thighs, swap them in (just adjust the cooking time). I sometimes use leftover rotisserie chicken for speed.
- Broth: Vegetable broth works too, if you want a lighter flavor.
- Dairy-Free: Sub in coconut cream and vegan Parmesan for a dairy-free version. It’s not quite as rich, but still totally satisfying.
I always reach for BelGioioso or Sartori Parmesan for the creamiest sauce. Don’t skimp on the cheese—it’s what makes this recipe shine! If you want to go gluten-free, swap in chickpea pasta or brown rice pasta. It holds up really well in the sauce.
Equipment Needed
- Large deep skillet or Dutch oven: A 12-inch skillet with a lid works perfectly. Dutch ovens are awesome for even heat and easy stirring.
- Chef’s knife & cutting board: For chopping chicken and garlic. If you don’t have a chef’s knife, a sturdy serrated knife will do.
- Wooden spoon or silicone spatula: For stirring the pasta and sauce (I prefer silicone—easier to scrape the sides!).
- Measuring cups & spoons: For precision (I always eyeball the cheese, but for everything else I measure!).
- Box grater: For grating fresh Parmesan. Microplane works too, but box graters are faster.
- Small bowl: For prepping garlic or herbs.
If you’re short on specialty equipment, you can totally use a regular pot for the pasta and finish the sauce in a sauté pan—just combine everything at the end. For budget-friendly options, I’ve used my old aluminum skillet for years (just don’t crank the heat too high). Keep your wooden spoons oiled and box graters dry—they last forever with a little TLC!
Preparation Method
- Prep the Chicken: Pat chicken breasts dry with paper towels. Slice into bite-sized pieces (about 1-inch / 2.5 cm cubes). Season generously with salt and black pepper.
- Sear the Chicken: Heat 1 tablespoon olive oil in your large skillet or Dutch oven over medium-high heat. Add chicken in a single layer. Sear for 3–4 minutes per side, until golden and just cooked through. Remove to a plate (chicken will finish cooking in the sauce).
- Sauté Garlic: In the same pot, reduce heat to medium. Add 2 tablespoons unsalted butter. Once melted, stir in minced garlic. Cook for 1–2 minutes until fragrant—don’t let it brown! (If it starts to burn, remove from heat for a sec.)
- Deglaze & Build Sauce: Pour in 2 cups (480 ml) chicken broth, scraping up any browned bits. Add 1 cup (240 ml) heavy cream. Stir well and bring to a gentle simmer.
- Add Pasta & Seasonings: Stir in 8 oz (225 g) twisted pasta, 1/2 teaspoon dried Italian herbs, and 1/4 teaspoon red pepper flakes (if using). Make sure pasta is mostly submerged. Cover with a lid and let simmer for 10–12 minutes, stirring every few minutes to prevent sticking. Pasta should be al dente and sauce slightly thickened.
- Add Cooked Chicken Back In: Return seared chicken and any juices to the pot. Stir well to coat everything in sauce. Cook uncovered for another 3–5 minutes, until chicken is heated through and sauce is creamy.
- Add Cheese & Finish: Remove from heat. Stir in 1 cup (90 g) freshly grated Parmesan until melted and smooth. If you like extra cheesy pasta, sprinkle 1/2 cup (60 g) shredded mozzarella over the top and cover for 2 minutes to melt.
- Check Consistency: If sauce is too thick, splash in a bit more broth or cream. If too thin, simmer for a couple more minutes. You want it creamy, not soupy. Pasta should be glossy and coated.
- Garnish & Serve: Sprinkle chopped parsley or basil over the top. Serve hot, straight from the pot, with extra Parmesan on the side!
Prep tip: If you’re short on time, use pre-chopped garlic and pre-shredded chicken. For extra flavor, let the chicken sit in the fridge with salt/pepper for 30 minutes before cooking. If pasta sticks, add a splash of broth and keep stirring.
Cooking Tips & Techniques
- Don’t overcook the chicken: Sear until just golden, then let it finish in the sauce. Overcooking makes it tough (learned this after a few dry batches!).
- Stir pasta often: Twisted shapes can stick if left unattended. Stir every few minutes, especially once the sauce starts to thicken.
- Use freshly grated Parmesan: It melts better and gives the sauce a velvety finish. Bagged shredded cheese sometimes makes the sauce gritty—don’t ask me how many times I tried to “fix” that.
- Adjust consistency at the end: Pasta starch thickens the sauce as it sits. If you want it looser, add a splash of broth or cream before serving.
- Multitask: While the chicken sears, prep your garlic and grate cheese. I always chop herbs while the pasta simmers—it saves a couple of precious minutes!
- Common mistakes: Forgetting to stir pasta, or adding Parmesan before removing from heat. Always stir in cheese off the heat for a smooth sauce.
My first attempt, I dumped the Parmesan in while the sauce was boiling—ended up with clumps! Now I always wait until the pot’s off the heat. If your sauce is bland, add a pinch of salt or a squeeze of lemon—little tweaks make a big difference.
Variations & Adaptations
- Gluten-Free: Use gluten-free twisted pasta (like Banza or Jovial). You may need to adjust liquid and simmer time—gluten-free pasta absorbs more broth!
- Vegetarian: Swap the chicken for sautéed mushrooms, zucchini, or roasted red peppers. Use vegetable broth instead of chicken.
- Spicy Twist: Double the red pepper flakes or add diced jalapeños for a kick. Sometimes I toss in a handful of sun-dried tomatoes for an extra flavor punch.
- Low-Carb: Substitute pasta with spiralized zucchini or hearts of palm noodles. Reduce simmer time so veggies don’t get mushy.
- Seasonal Add-In: In summer, I add fresh corn kernels or cherry tomatoes. For winter, baby spinach or kale wilts down perfectly in the hot sauce.
- Allergen Substitutions: For dairy-free, use coconut cream and vegan Parmesan. Nut allergies? Stick to classic cheese and skip almond-based vegan cheese.
My personal favorite variation: Add a cup of steamed broccoli florets at the end for extra color and crunch. It’s a sneaky way to get more veggies in—kids never complain!
Serving & Storage Suggestions
This creamy garlic Parmesan chicken recipe is best served piping hot, straight from the pot. The sauce is at its silkiest when fresh, so I like to set the pot right on the table with a big serving spoon and let everyone dig in family-style.
- Serving: Garnish with fresh parsley or basil, and offer extra Parmesan on the side. Pair with a crisp green salad or garlic bread. For drinks, a chilled glass of white wine or sparkling lemonade is perfect.
- Storage: Cool leftovers to room temp, then transfer to airtight containers. Refrigerate for up to 3 days. Pasta will thicken as it sits (which I secretly love—makes it even creamier!).
- Freezing: Not recommended—creamy sauces tend to separate after thawing. But if you must, freeze portions in sealed bags for up to 1 month, then thaw gently and stir in a splash of cream to revive.
- Reheating: Warm in a skillet over low heat, adding a little broth or cream to loosen up the sauce. Microwave works too, but stir every 30 seconds for even heating.
- Flavor note: The garlic and Parmesan deepen overnight, so leftovers taste even richer on day two. I sometimes add a handful of spinach or peas to freshen things up for lunch!
Nutritional Information & Benefits
| Per serving (1/4 recipe) | Approximate Value |
|---|---|
| Calories | 540 kcal |
| Protein | 34 g |
| Fat | 26 g |
| Carbs | 40 g |
| Fiber | 2 g |
| Sodium | 670 mg |
Health perks: Chicken is lean and packed with protein, while Parmesan adds calcium and real flavor. Garlic boosts immunity and heart health (plus, it’s just delicious). Pasta gives you satisfying energy—especially if you use whole grain or chickpea pasta. This recipe can be adapted for gluten-free or low-carb diets, and you can always swap in dairy-free options for sensitive eaters.
Allergens: Contains dairy, wheat, and possibly eggs (check pasta label). Always check cheese and pasta ingredients for hidden allergens.
Personally, I love how this recipe fits into my balanced week—it’s filling, packed with protein, and totally crave-worthy. I’ll take cheesy comfort food any day!
Conclusion
If you’re hunting for a one-pot wonder that delivers on flavor, comfort, and easy clean-up, this creamy garlic Parmesan chicken recipe is the answer. It’s cozy, cheesy, and sure to make your kitchen smell like pure happiness. The twisted pasta soaks up every bit of that dreamy sauce, and even picky eaters go back for seconds.
Don’t be afraid to tweak it for your own tastes—swap in veggies, play with pasta shapes, or add a little spice. That’s the beauty of a recipe like this: it’s flexible, forgiving, and always delicious. I make this when I want dinner to feel special but not complicated, and it never lets me down.
Give it a try tonight, and let me know your favorite twist! Drop a comment below with your adaptations, share this recipe with your fellow pasta lovers, or pin it for later. You’ll be coming back to this one again and again—I promise.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs stay juicy and add extra flavor. Just adjust the cooking time—thighs may need a couple more minutes to cook through.
What pasta shape works best for this creamy garlic Parmesan chicken recipe?
Twisted pasta like fusilli, rotini, or gemelli is ideal. They hold onto the sauce beautifully. Penne or shells can work too if that’s what you have.
Can I make this recipe ahead of time?
Yes, you can! The flavors deepen overnight. Store in the fridge and reheat gently with a splash of broth or cream to keep the sauce creamy.
How do I make this recipe gluten-free?
Just substitute regular pasta with your favorite gluten-free twisted pasta. Chickpea or brown rice pasta holds up well and tastes great in the sauce.
Can I freeze leftovers?
Freezing is possible, but the creamy sauce may separate. For best texture, refrigerate leftovers and enjoy within 3 days—just add a little cream when reheating to bring it back to life.
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Creamy Garlic Parmesan Chicken Recipe – Easy Cheesy Twisted Pasta Dinner in 1 Pot
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This one-pot creamy garlic Parmesan chicken with cheesy twisted pasta is a comforting, crowd-pleasing dinner that comes together quickly with simple pantry staples. Tender chicken, garlicky sauce, and pasta coated in melted Parmesan make this a cozy, easy weeknight meal.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 lb)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 8 oz twisted pasta (fusilli, rotini, or gemelli)
- 3–4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 cups chicken broth (low sodium recommended)
- 1 cup heavy cream (or half-and-half)
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon dried Italian herbs (or a mix of dried basil, oregano, and thyme)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup shredded mozzarella cheese (optional)
- Fresh chopped parsley or basil (for garnish)
Instructions
- Pat chicken breasts dry and slice into bite-sized pieces. Season with salt and black pepper.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken in a single layer for 3–4 minutes per side until golden and just cooked through. Remove to a plate.
- Reduce heat to medium. Add butter to the same pot. Once melted, stir in minced garlic and cook for 1–2 minutes until fragrant, without browning.
- Pour in chicken broth, scraping up any browned bits. Add heavy cream and stir well. Bring to a gentle simmer.
- Stir in twisted pasta, Italian herbs, and red pepper flakes (if using). Make sure pasta is mostly submerged. Cover and simmer for 10–12 minutes, stirring every few minutes, until pasta is al dente and sauce is slightly thickened.
- Return seared chicken and any juices to the pot. Stir well to coat everything in sauce. Cook uncovered for another 3–5 minutes until chicken is heated through and sauce is creamy.
- Remove from heat. Stir in Parmesan cheese until melted and smooth. If desired, sprinkle mozzarella over the top and cover for 2 minutes to melt.
- Adjust sauce consistency if needed: add more broth or cream if too thick, or simmer a bit longer if too thin.
- Garnish with chopped parsley or basil. Serve hot, straight from the pot, with extra Parmesan on the side.
Notes
Use freshly grated Parmesan for the smoothest sauce. Twisted pasta shapes hold the sauce best. For gluten-free, use chickpea or brown rice pasta. For vegetarian, substitute chicken with mushrooms or zucchini and use vegetable broth. Stir pasta often to prevent sticking. Always add Parmesan off the heat for a velvety finish. Leftovers thicken and taste even richer the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American, Italian-inspired
Nutrition
- Serving Size: 1/4 recipe (about 1 1/2 cups)
- Calories: 540
- Sugar: 3
- Sodium: 670
- Fat: 26
- Saturated Fat: 13
- Carbohydrates: 40
- Fiber: 2
- Protein: 34
Keywords: creamy garlic Parmesan chicken, one pot pasta, cheesy chicken pasta, easy dinner, comfort food, weeknight meal, twisted pasta, fusilli, rotini, family recipe
