The smell of garlic and Parmesan bubbling away in my skillet never fails to bring my teenagers running to the kitchen. This Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta delivers an incredible 30 grams of protein per serving while tasting like your favorite restaurant splurge – proof that high-protein meals can be absolutely indulgent.
Last Tuesday evening, I was testing this recipe when my son wandered in and said, “Mom, whatever you’re making smells exactly like that Italian place we went to for your birthday.” That’s when I knew this dish was restaurant-quality special. The magic happens when you build those flavor layers – perfectly seared chicken creates the base, fragrant garlic blooms in the pan drippings, then heavy cream transforms into the silkiest sauce you’ve ever seen. Every strand of pasta gets coated in this luxurious, protein-packed goodness. This one’s a keeper!
Table of Contents
Ingredients for Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta
I always start with the highest quality ingredients I can find because they make such a difference in the final result. My go-to brand for Parmesan is always freshly grated – never the pre-shredded stuff from a container.
4 boneless chicken breasts (I recommend pounding them to even thickness for uniform cooking)
1 cup heavy cream (my preference is organic for richness)
1 cup grated Parmesan cheese (freshly grated is non-negotiable – in my experience, it melts so much smoother)
4 cloves minced garlic (I usually use a microplane for the finest texture)
8 oz twisted pasta (rotini or fusilli work perfectly)
2 tablespoons olive oil (pro tip: use extra virgin for better flavor)
1 teaspoon salt (I always use kosher salt for even distribution)
1 teaspoon black pepper (freshly ground makes a noticeable difference)
1 teaspoon dried Italian herbs (my go-to blend includes basil, oregano, and thyme)
Fresh parsley for garnish (adds that pop of color and freshness I love)
Step-by-Step Instructions
I recommend reading through all steps before starting – this recipe moves quickly once you begin, and proper timing ensures that perfect creamy sauce consistency.
Step 1: Prep everything first since this recipe moves fast. Pat chicken breasts completely dry with paper towels (crucial for proper searing), then season generously with salt, pepper, and Italian herbs on both sides. Bring a large pot of water with 1 tablespoon salt per quart to boil for the pasta.
Step 2: Heat olive oil in your large skillet over medium heat. When the oil shimmers and moves easily, add seasoned chicken breasts. Cook 5-7 minutes per side until golden brown and internal temperature reaches 165°F on a meat thermometer. Remove chicken to a plate and tent with foil – don’t skip this resting step.
Step 3: Add twisted pasta to your boiling salted water and cook according to package directions until al dente (usually 1-2 minutes less than package time). Reserve 1/2 cup starchy pasta water before draining – this liquid is your secret weapon for perfect sauce consistency.
Step 4: Using the same skillet with those beautiful chicken drippings, reduce heat to medium-low. Add minced garlic and sauté for 30 seconds until fragrant but not brown – burnt garlic turns bitter quickly. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
Step 5: Gradually whisk in freshly grated Parmesan cheese, stirring constantly until melted and smooth. Slice the rested chicken into bite-sized pieces and return to the sauce along with the drained pasta. Toss everything together, adding reserved pasta water a splash at a time until you achieve that perfect creamy coating on every piece.
What to Serve with Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta
This rich, protein-packed main course pairs beautifully with lighter sides that add color, texture, and nutritional balance to round out your meal.
Crisp Caesar Salad: The bright, tangy dressing cuts through the creamy richness while adding fresh greens and that satisfying crunch from romaine and croutons. For a protein-packed twist, try my Chickpea, Beet, and Feta Salad instead.
Roasted Asparagus: These elegant spears roasted with olive oil and lemon provide a fresh, slightly bitter contrast that complements the garlic beautifully while adding essential vitamins and fiber.
High-Protein Bread: Perfect for soaking up every drop of that incredible sauce – serve with my High-Protein Cottage Cheese Flatbread for even more nutrition.
Simple Steamed Broccoli: Clean preparation lets the vegetable’s natural flavor shine while adding fiber and vitamins to balance the indulgent pasta.
Crisp White Wine: A Pinot Grigio or Chardonnay enhances the Parmesan flavors while cleansing the palate between bites of this rich dish.
Storage & Serving Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will naturally thicken as it cools, which is completely normal and expected.
When reheating, I recommend using low heat on the stovetop with a splash of heavy cream or whole milk to restore that silky texture. Microwave reheating works too – just use 50% power and stir every 30 seconds to prevent the sauce from breaking or becoming grainy.
Pro tip from my kitchen: this dish actually develops even richer flavors the next day as all the ingredients meld together. Try serving leftovers over my High-Protein Cottage Cheese Cloud Bread for an extra protein boost, or transform them into one of my High-Protein Breakfast Bowls for a unique brunch twist.
Conclusion
This Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta proves that high-protein meals can be absolutely indulgent and satisfying. With 30 grams of protein per serving and restaurant-quality flavors, it’s become a weekly staple that passes the ultimate test – my teenagers actually request it. If you love this recipe, you’ll also want to try my High-Protein Creamy Garlic Cheesy Chicken Potatoes for another family favorite that delivers incredible flavor and nutrition in one pan.
Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta
Restaurant-quality pasta dish featuring tender chicken and twisted pasta in a rich, creamy garlic Parmesan sauce with 30g protein per serving.
Gather all ingredients and prep everything first. Pat chicken breasts completely dry with paper towels, then season generously with salt, pepper, and Italian herbs on both sides. Bring a large pot of salted water to boil for pasta.
Heat olive oil in large skillet over medium heat. When oil shimmers, add seasoned chicken breasts. Cook 5-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken to plate and tent with foil to rest.
Add twisted pasta to boiling water and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
In same skillet with chicken drippings, reduce heat to medium-low. Add minced garlic and sauté 30 seconds until fragrant. Pour in heavy cream and bring to gentle simmer.
Gradually whisk in freshly grated Parmesan cheese, stirring constantly until melted and smooth. Slice rested chicken into bite-sized pieces and return to sauce along with drained pasta. Toss everything together, adding pasta water if needed for perfect consistency.
Serve immediately garnished with fresh chopped parsley and extra Parmesan cheese if desired.
Notes
Don’t burn the garlic – sauté just until fragrant. Maintain low simmer when making sauce and stir constantly. Cook pasta to al dente for best texture. Use freshly grated Parmesan for best flavor and melting.
Hi there! I'm Sarah Thompson, and if you've ever stood in your kitchen wondering, "How do I actually make protein taste good?" – you're exactly where I was seven years ago.
