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Rich Parmesan Garlic Chicken mixed with extra-cheesy twisted noodles feels like a restaurant meal, but you can whip it up at home without much effort. Creamy sauce hugs each spiral, chicken is browned just right, and every bite feels like comfort—perfect after a long day or for a chill weekend dinner.
This is my trusty fix for those nights when I’m craving creamy food but don’t want to fuss. It won everyone in my house over, no stress involved.
Creamy Ingredients
- Reserved pasta cooking water: Save a splash before draining—that magic starchy liquid helps make the sauce silky if you need it thinner later
- Fresh parsley chopped: Sprinkle on top for a bright hit at the end Go for Italian flat-leaf for best taste
- Mozzarella cheese shredded: You want pre-shredded from a block not soft balls It melts perfectly and makes that classic cheese pull
- Cream cheese: Makes everything smooth and rich Let it soften so it blends in easily
- Parmesan cheese freshly grated: Absolute must for the creamiest result Grate it yourself for melty goodness
- Chicken broth: Adds a savory punch Opt for low sodium and taste as you go
- Heavy cream: Use full-fat for the richest sauce Don’t swap for lighter cream unless needed
- Red pepper flakes optional: Toss in for a gentle kick The more vibrant the flakes the fresher the flavor
- Garlic cloves minced: Fresh is way better than pre-jarred Deepens all that savory flavor
- Butter: Use unsalted so you call the shots on seasoning It gives the sauce that extra rich twist
- Twisted pasta like rotini or fusilli: Shapes like rotini trap the sauce in every curve Use pasta made with durum wheat for best texture
- Salt and freshly ground black pepper: Sprinkle right before cooking for the best flavor Always grind pepper yourself for a flavor boost
- Italian seasoning: Dried herb blend, check for a strong smell to know it’s fresh
- Olive oil: Go with extra virgin, it helps chicken crisp to golden perfection
- Boneless skinless chicken breasts: Cut into strips so they cook fast Look for pieces that are fresh—not discolored or dry
Simple Steps
- Finish and Serve:
- Turn off the heat Sprinkle chopped parsley (and extra Parmesan if you want) over everything Serve everyone while it’s still steaming hot
- Combine Everything:
- Slide cooked chicken and all those tasty juices back into your skillet then add the pasta Toss it gently so sauce gets on every piece Let it all heat together a couple of minutes so the flavors mix
- Melt in the Cheeses:
- Lower the heat Add the Parmesan bit by bit, stirring until it’s fully melted Stir in soft cream cheese until smooth Toss in mozzarella and stir until everything becomes one rich sauce If it’s too thick, add a spoon or two of reserved pasta water till it looks right
- Make the Creamy Sauce:
- Pour in heavy cream and chicken broth. Scrape up any brown bits on the skillet bottom Let it simmer a few minutes until a little thickened
- Build the Garlic Base:
- No need to wipe the pan Just drop in half your butter, let it melt then toss in garlic (with red pepper flakes if you want) Stir for a minute or two till you smell it but don’t let garlic get brown
- Prepare the Chicken:
- Sprinkle chicken strips with salt, pepper, and Italian herbs Heat olive oil in a big skillet on medium-high Once hot, cook the chicken five or six minutes, flipping till golden and cooked through Put chicken on a plate and cover to keep warm
- Cook the Pasta:
- Boil well-salted water Add your twisted noodles Cook to al dente—usually eight to ten minutes Save half a cup of the starchy water before draining Set noodles aside
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The moment the cheese melts into the sauce is honestly my favorite part. Garlic scent fills the kitchen, Parmesan aroma draws everyone over, and my family starts waiting by the counter. It just feels cozy every time.
How to Store
Pop leftovers into a sealed container and they’ll stay fresh in the fridge up to three days Warm up on the stove or in the microwave with some extra milk or broth since the sauce gets thicker as it cools Don’t worry about adding more liquid—it helps loosen everything up nicely
Swaps and Tweaks
No heavy cream in the fridge? Use whole milk or half and half and the sauce will still work Swap rotini for penne or bow-ties if that is what you have If you want it vegetarian use mushrooms or zucchini instead of chicken and go with veggie broth
Serving Ideas
Ladle pasta into wide bowls and top with more Parmesan and parsley Got roasted cherry tomatoes? They add a sweet pop of color Or stir in fresh spinach right at the end for a green touch Don’t forget crusty bread for sopping up all that sauce
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Story Behind It
Dishes like this trace back to Italian American favorites like Alfredo but use a blend of cheeses for extra gooey richness. Cream cheese and mozzarella aren’t old-school Italian but make it even cozier and stretchier.
Frequently Asked Questions
- → How do I keep the sauce smooth and creamy?
Freshly shred your own Parmesan and slowly stir it in while the heat’s low. If things get too thick, splash in a little leftover pasta water to thin it out.
- → Can I substitute other pasta shapes?
Go for rotini or fusilli to soak up the sauce best, or switch to penne or farfalle if that’s what you’ve got.
- → What’s the key to juicy chicken strips?
Season your chicken, cook over medium-high, and turn now and then. Stop cooking once it’s just turned white—don’t let it get dry.
- → Can I add vegetables to this dish?
Definitely. Toss in peas, baby spinach, or some sun-dried tomatoes with your pasta and chicken for more color and taste.
- → Is it possible to make this lighter?
You sure can. Grab half-and-half and lighter cream cheese instead of the full-fat stuff. The sauce won’t be quite as rich, but it’s tasty.
- → How should leftovers be reheated?
Pop leftovers in a skillet with some milk or broth. Gently warm so the creaminess comes right back.