Name: Cheesy Twisted Pasta with Creamy Garlic Parmesan Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 2 boneless skinless chicken breasts; 2 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon crushed red pepper flakes (optional); 3 cloves garlic, minced; 2 tablespoons butter; 1 ½ cups heavy cream; 1 ¼ cups parmesan cheese, freshly grated; ½ cup mozzarella cheese (optional); 8 ounces rotini pasta; ½ cup pasta water (or chicken broth); 2 tablespoons chopped parsley

If there’s one dish I come back to when I need comfort and bold flavor in one bite, it’s this Cheesy Twisted Pasta with Creamy Garlic Parmesan Chicken. The moment those juicy, pan-seared chicken breasts hit the creamy parmesan sauce, everything just clicks. Paired with tender rotini pasta smothered in melted cheese and herbs—it’s hearty, satisfying, and honestly, pretty irresistible. It’s the kind of recipe that turns an ordinary evening into something that feels like a warm hug on a plate.

I first whipped this up on a whim with just a few ingredients I had on hand, and now it’s a staple in my weekly rotation. What I love is the contrast between the slightly crispy, herb-coated chicken and the soft, cheesy spirals of pasta. That garlic-parmesan sauce brings it all together in the most indulgent way. Whether you’re cooking for yourself, your family, or just trying to impress someone—this is a winner every time.

Why You’ll Love This Cheesy Twisted Pasta with Creamy Garlic Parmesan Chicken

It’s ready in under an hour but tastes like a restaurant-quality meal.
The sauce is rich, cheesy, and full of garlicky goodness.
Rotini pasta holds all that creamy sauce in its twists—no bite is bland.
The chicken is seasoned and pan-seared to golden, juicy perfection.
You can easily scale it for a crowd or prep it for weekday lunches.
It’s a satisfying mix of creamy, cheesy, herby, and a little spicy.

What Kind of Pasta Works Best for Cheesy Twisted Pasta with Creamy Garlic Parmesan Chicken?

Rotini is my go-to for this recipe because of how its spirals hold onto every drop of that luscious garlic parmesan sauce. Each twist collects bits of cheese, garlic, and herbs like a flavor magnet. But you’re not stuck with just rotini—fusilli, cavatappi, or even penne would work beautifully. The key is choosing a shape that can trap the sauce, not just sit beneath it.

If you’re craving variety or working with what’s already in your pantry, just steer away from long noodles like spaghetti or linguine. They won’t carry the creamy sauce as well, and you’ll miss out on the full experience.

Options for Substitutions

Chicken: Boneless skinless chicken thighs can be used instead of breasts. They’re juicier and a bit richer in flavor.
Cheese: Parmesan is essential, but you can blend in mozzarella for stretchiness or a touch of provolone for depth.
Cream: No heavy cream? Use half-and-half, or even evaporated milk in a pinch—it won’t be as thick, but still creamy.
Garlic: Fresh garlic gives the boldest flavor, but garlic powder can sub in if necessary—use ½ teaspoon per clove.
Pasta: If you’re going low-carb, swap the pasta for spiralized zucchini or cauliflower florets.
Herbs: No fresh parsley? Dried parsley or Italian seasoning works. Basil and oregano bring nice herbal notes too.

Ingredients for Cheesy Twisted Pasta with Creamy Garlic Parmesan Chicken

Each ingredient plays a role in making this dish rich, flavorful, and balanced. Here’s what you’ll need and why it matters:

Boneless Skinless Chicken Breasts – These are the protein star, easy to season, sear, and slice over the creamy pasta.
Olive Oil – Helps give the chicken that golden, flavorful crust when seared.
Salt & Black Pepper – Essential for seasoning the chicken and balancing the richness of the sauce.
Garlic (minced) – The backbone of the sauce—adds warmth and depth with every bite.
Heavy Cream – Creates the thick, silky base of the parmesan sauce.
Parmesan Cheese (freshly grated) – The highlight of the sauce; nutty, salty, and perfectly melty.
Rotini Pasta – Twisted pasta that soaks up and holds onto the sauce better than flat noodles.
Butter – Adds richness to the sauce and helps bring the garlic to life.
Chopped Parsley – Brightens the dish with a pop of color and freshness.
Crushed Red Pepper Flakes (optional) – For a subtle kick of heat that balances the creaminess.
Mozzarella Cheese (optional) – If you want that extra cheesy, gooey finish in the pasta.
Chicken Broth (or pasta water) – Helps loosen the sauce if it gets too thick and adds flavor depth.

Step 1: Prepare and Season the Chicken

Start by patting the chicken breasts dry with paper towels—this helps them sear properly. Rub them with olive oil, then season generously on both sides with salt, pepper, and a pinch of crushed red pepper flakes if you like heat.

Step 2: Sear the Chicken

Heat a large skillet over medium-high heat and drizzle in a bit more olive oil. Place the chicken breasts in the skillet and cook for about 5–6 minutes per side, or until golden brown and cooked through. Remove from the skillet and let them rest—don’t slice them yet!

Step 3: Boil the Pasta

While the chicken is cooking, bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the rest and set the pasta aside.

Step 4: Make the Garlic Parmesan Sauce

In the same skillet used for the chicken, melt butter over medium heat. Add the minced garlic and sauté until fragrant—about 30 seconds. Pour in the heavy cream and bring it to a gentle simmer. Slowly whisk in the grated parmesan until fully melted and the sauce is smooth. If it thickens too much, stir in a bit of pasta water or chicken broth.

Step 5: Combine the Pasta

Toss the cooked rotini into the garlic parmesan sauce. Stir in chopped parsley and, if using, shredded mozzarella for extra creaminess. Let everything simmer for 2–3 minutes so the pasta absorbs the flavor.

Step 6: Slice and Finish the Chicken

Slice the rested chicken breasts into thick strips. Arrange them on top of the pasta, then spoon some of the sauce over them. Garnish with more parsley and a sprinkle of parmesan before serving.

How Long to Cook Cheesy Twisted Pasta with Creamy Garlic Parmesan Chicken

This entire dish comes together in about 35 to 40 minutes from start to finish.

Chicken: 10–12 minutes to sear and cook through (depends on thickness).
Pasta: 8–10 minutes boiling time.
Sauce + Assembly: 10–15 minutes including sautéing garlic, making the sauce, and tossing the pasta.

Make sure the chicken reaches an internal temperature of 165°F (74°C) for safe and juicy results.

Tips for Perfect Cheesy Twisted Pasta with Creamy Garlic Parmesan Chicken

Pound the chicken if it’s thick on one end for even cooking and a juicier texture.
Use freshly grated parmesan—it melts better and gives the sauce a silky texture, unlike pre-shredded which can turn gritty.
Reserve pasta water before draining—it’s liquid gold for loosening up thick sauces.
Don’t overcook the pasta—al dente is best so it doesn’t go mushy when tossed in hot sauce.
Rest the chicken for at least 5 minutes before slicing to keep the juices locked in.
Taste and adjust—sometimes the sauce may need a bit more salt, pepper, or a squeeze of lemon for balance.
Finish with extra herbs or chili flakes if you want to elevate presentation and flavor.

Watch Out for These Mistakes While Cooking

Even a simple dish like this can go sideways if you’re not careful. Here’s what to avoid:

Overcooking the Chicken
Dry chicken ruins the entire dish. Sear until just cooked through and use a meat thermometer if you’re unsure.
Adding Cheese Too Fast
Dumping all the cheese into hot cream at once can make it clump. Add it slowly, stirring constantly for a smooth, silky sauce.
Skipping Pasta Water or Broth
The sauce can get too thick, especially if it sits a few minutes. A splash of pasta water keeps it creamy and luscious.
Using Low-Quality Cheese
Pre-shredded cheese often contains anti-caking agents that prevent it from melting properly. Always go for freshly grated parmesan.
Not Seasoning the Pasta Water
It should be salty like the sea—this is your only chance to season the pasta from the inside.
Crowding the Pan
If your chicken doesn’t have space, it’ll steam instead of sear. Cook in batches if necessary.

What to Serve With Cheesy Twisted Pasta with Creamy Garlic Parmesan Chicken?

Garlic Bread

Perfect for soaking up extra sauce and adding a crunchy contrast.

Simple Green Salad

A light salad with vinaigrette cuts through the richness of the creamy pasta.

Roasted Broccoli

The slightly charred flavor works beautifully with the cheesy, creamy pasta.

Caprese Skewers

Fresh tomato, basil, and mozzarella bring balance and brightness.

Sauteed Green Beans with Garlic

Quick, flavorful, and keeps things on the lighter side.

Honey-Glazed Carrots

A touch of sweetness pairs nicely with the savory parmesan sauce.

Cucumber Yogurt Salad

Cool and refreshing, especially great if you added some spice to the chicken.

Sparkling Lemon Water or White Wine

Either one helps refresh your palate between creamy bites.

Storage Instructions

Leftovers? Absolutely—this dish reheats like a dream with just a bit of care.

Refrigerator: Store any leftovers in an airtight container for up to 4 days.
Reheating: Warm it gently on the stovetop or in the microwave. Add a splash of milk, cream, or pasta water to bring the sauce back to life.
Freezer: You can freeze it, though the cream sauce may separate slightly. If you do, store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Estimated Nutrition (per serving, based on 4 servings)

Calories: ~720 kcal
Protein: 42g
Carbohydrates: 48g
Fat: 38g
Saturated Fat: 19g
Cholesterol: 150mg
Sodium: 620mg
Fiber: 2g
Sugar: 3g

Note: These values are estimated and can vary based on specific ingredients and portion sizes.

Frequently Asked Questions

What kind of chicken is best for this recipe?

Boneless, skinless chicken breasts are ideal for this dish because they cook quickly and slice neatly over the pasta. However, you can also use chicken thighs for a juicier bite.

Can I make this recipe ahead of time?

Yes! You can cook the chicken and sauce ahead of time and store them separately. Just reheat and combine with freshly cooked pasta for the best texture.

How can I make this dish lighter?

Use half-and-half instead of heavy cream, reduce the amount of cheese slightly, and skip the mozzarella. You can also serve it with zoodles (zucchini noodles) or whole grain pasta.

Is this recipe gluten-free?

Not as written. But you can make it gluten-free by using gluten-free pasta and ensuring your chicken broth and parmesan are certified gluten-free.

Can I use pre-cooked chicken?

Absolutely. Just slice or shred and heat it in the sauce toward the end of cooking. It’s a great time-saver, especially with leftover roasted or grilled chicken.

What can I use instead of heavy cream?

Half-and-half, evaporated milk, or even whole milk with a bit of cornstarch can work in a pinch. Just know it might not be quite as rich.

Can I add vegetables to the pasta?

Yes, and I recommend it! Spinach, sun-dried tomatoes, mushrooms, or peas are great additions and blend well with the creamy sauce.

How do I keep the sauce from clumping?

Add the cheese slowly while stirring constantly over low heat. Avoid boiling the sauce once the cheese is added, as it can cause separation.

Conclusion

This Cheesy Twisted Pasta with Creamy Garlic Parmesan Chicken is more than just comfort food—it’s a full-flavored, soul-satisfying meal that’s simple enough for a weeknight but special enough for guests. From the juicy, golden-seared chicken to the luxuriously creamy parmesan sauce clinging to every twist of pasta, this dish delivers on flavor, texture, and visual appeal. Once you try it, you’ll understand why it’s a repeat favorite in my kitchen.