Description

A rich and comforting Creamy Garlic Parmesan Chicken paired with cheesy twisted pasta, perfect for a hearty dinner. This dish features tender seared chicken breasts seasoned with smoked paprika and garlic powder, served over fusilli pasta enveloped in a luscious garlic cream sauce made with parmesan and mozzarella cheeses, enhanced with Italian herbs and a touch of heat from optional red pepper flakes.

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

Creamy 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

Instructions

Season the Chicken: Pat the chicken breasts dry to ensure a good sear. Season both sides evenly with garlic powder, smoked paprika, onion powder, salt, and freshly ground black pepper.
Sear the Chicken: Heat the olive oil and 1 tablespoon unsalted butter in a skillet over medium-high heat. Add the chicken breasts and cook for 4–5 minutes per side until golden brown and cooked through. Remove from skillet and let rest to retain juices.
Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the rotini or fusilli pasta and cook according to package instructions until al dente, typically 8–10 minutes. Reserve 1 cup of pasta cooking water, then drain the rest.
Make the Garlic Base: In the same skillet used for the chicken, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant but not browned.
Create the Roux and Add Cream: Whisk in 2 tablespoons all-purpose flour and cook for about 1 minute to form a roux. Slowly pour in 2 cups heavy cream, whisking continuously to prevent lumps and create a smooth sauce.
Simmer and Add Cheese: Allow the cream sauce to simmer and thicken for 3–4 minutes. Stir in grated parmesan, shredded mozzarella, dried Italian herbs, red pepper flakes (if using), and season with salt and black pepper to taste. Mix well until cheeses melt.
Combine Pasta and Sauce: Add the cooked pasta to the cream sauce and toss gently to coat evenly. Use reserved pasta water as needed a little at a time to adjust the sauce consistency to your preference.
Slice and Plate the Chicken: Slice the rested chicken breasts into strips and arrange them on top of the cheesy pasta.
Garnish and Serve: Sprinkle fresh chopped parsley over the dish along with extra parmesan cheese and additional red pepper flakes if desired. Serve immediately while warm and enjoy.

Notes

For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less creamy.
If you prefer less spice, omit the red pepper flakes.
Use fresh parmesan cheese for the best flavor; pre-grated cheese often contains anti-caking agents that can affect texture.
Reserve pasta water carefully as its starchiness helps achieve a silky sauce consistency.
Letting the chicken rest after cooking keeps it juicy and tender.
You can swap rotini/fusilli pasta with penne or farfalle based on your preference.

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

Nutrition

Serving Size: 1 serving
Calories: 620 kcal
Sugar: 3 g
Sodium: 560 mg
Fat: 38 g
Saturated Fat: 21 g
Unsaturated Fat: 14 g
Trans Fat: 0.3 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 130 mg

Keywords: creamy garlic chicken, parmesan chicken, cheesy pasta recipe, twisted pasta recipe, comfort food, easy dinner, creamy pasta sauce