Name: Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs; Salt and black pepper, to taste; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; 2 tablespoons olive oil or butter; 3 tablespoons butter; 4–5 garlic cloves, minced; 2 tablespoons all-purpose flour; 1 ½ cups heavy cream (or half-and-half); 1 cup chicken broth; 1 cup freshly grated Parmesan cheese; 1/2 teaspoon black pepper; Salt, to taste; Optional: 1/4 teaspoon crushed red pepper flakes (for heat); Optional: Fresh parsley or basil, chopped (for garnish); 12 oz twisted pasta (rotini, fusilli, gemelli, or cavatappi); Salted water for boiling; 1/2 cup mozzarella or shredded cheddar (optional for cheesier pasta); 1/4 cup reserved pasta water (for loosening if needed)

Ingredients

Scale

For the Chicken:

1.5 lbs boneless, skinless chicken breasts or thighs
Salt and black pepper, to taste
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2 tablespoons olive oil or butter

For the Sauce:

3 tablespoons butter
4–5 garlic cloves, minced
2 tablespoons all-purpose flour
1 ½ cups heavy cream (or half-and-half)
1 cup chicken broth
1 cup freshly grated Parmesan cheese
1/2 teaspoon black pepper
Salt, to taste
Optional: 1/4 teaspoon crushed red pepper flakes (for heat)
Optional: Fresh parsley or basil, chopped (for garnish)

For the Pasta:

12 oz twisted pasta (rotini, fusilli, gemelli, or cavatappi)
Salted water for boiling
1/2 cup mozzarella or shredded cheddar (optional for cheesier pasta)
1/4 cup reserved pasta water (for loosening if needed)

Instructions

1. Cook the pasta:

Boil pasta in salted water until al dente. Drain and set aside. Reserve 1/4 cup of pasta water.

2. Sear the chicken:

Season chicken with salt, pepper, garlic powder, and Italian seasoning.
Heat olive oil in a large skillet over medium heat.
Cook chicken 5–6 minutes per side (or until golden and internal temp hits 165°F/74°C).
Remove from skillet and set aside. Let it rest, then slice.

3. Make the creamy garlic Parmesan sauce:

In the same skillet, melt butter. Add minced garlic and sauté for 30–60 seconds until fragrant.
Whisk in flour and cook for 1 minute to form a roux.
Gradually whisk in chicken broth and cream until smooth.
Simmer for 3–4 minutes until slightly thickened.
Stir in Parmesan cheese, black pepper, red pepper flakes, and salt to taste.
Let it melt into a smooth, velvety sauce.

4. Cheesy pasta finish:

Add the cooked pasta to the sauce and toss to coat.
Stir in shredded mozzarella (if using) for extra cheesiness.
Add a splash of pasta water if the sauce needs loosening.

5. Assemble the dish:

Nest sliced chicken over the cheesy garlic pasta.
Garnish with chopped parsley or basil and extra Parmesan, if desired.