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