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- 2 boneless, skinless chicken breasts - 8 oz twisted pasta (cavatappi or fusilli) - 4 cloves garlic, minced - ½ cup grated Parmesan cheese - 2 tablespoons olive oil - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste - 2 cups fresh spinach - ½ cup cherry tomatoes, halved - Fresh parsley, chopped (for garnish) Gathering the right ingredients is key for this dish. I love using boneless, skinless chicken breasts because they cook fast and stay juicy. For pasta, I prefer twisted options like cavatappi or fusilli. They hold the sauce well, making every bite flavorful. Next, garlic adds a punch to the dish. I use four cloves, minced finely, to really bring out that aroma. Parmesan cheese is a must; it makes everything creamy and rich. I always opt for extra virgin olive oil. It’s great for cooking and adds depth. The dried Italian herbs mix well with the chicken, giving it a classic taste. Don’t forget salt and pepper to enhance all the flavors. For freshness, I add two cups of spinach and half a cup of halved cherry tomatoes. They add color and nutrients. Finally, I like to finish with chopped parsley. It brightens the dish and makes it look pretty. With these ingredients at hand, you’ll be ready to create a delicious meal that everyone will love. {{ingredient_image_1}} To start, fill a large pot with water and add salt. Bring it to a boil. Once boiling, add the twisted pasta. Cook it until it is al dente, which usually takes about 8-10 minutes. Make sure to check the package instructions for exact timing. When the pasta is ready, drain it. Remember to save ½ cup of the pasta water for later. While your pasta cooks, it's time to season the chicken. Take the boneless, skinless chicken breasts and sprinkle them with salt and pepper. Next, add the dried Italian herbs. This mix gives the chicken a tasty kick. Make sure to coat both sides. Now, heat olive oil in a large skillet over medium-high heat. Once hot, carefully place the chicken in the skillet. Cook it for 6-7 minutes on each side until it turns golden brown. The chicken should be cooked through, so check that it’s no longer pink inside. After cooking, remove the chicken and let it rest for a few minutes. In the same skillet, lower the heat to medium. Add minced garlic and sauté it for about 1 minute. The goal is to make it fragrant. Be careful not to let it burn, as burnt garlic can taste bitter. This garlic will form the base of your sauce. Next, add the drained pasta back into the skillet. Pour in the reserved pasta water. Toss in the fresh spinach and halved cherry tomatoes. Stir everything together until the spinach wilts. This step adds color and freshness to the dish. Finally, sprinkle grated Parmesan cheese over the pasta mixture. Toss again to make sure the cheese melts and coats everything evenly. Adjust the seasoning with salt and pepper, if needed. Slice the rested chicken breasts and place them on top of the pasta. For the final touch, add a sprinkle of fresh parsley. This adds a nice pop of color and flavor! To keep your chicken tender, start by pounding it to an even thickness. This helps it cook evenly. Season generously with salt, pepper, and Italian herbs before cooking. Use medium-high heat for searing to get that nice golden crust. For pasta, use a large pot with plenty of salted water. Cook until it is al dente, or firm to the bite. Reserve some pasta water to help with the sauce later. You can boost flavor by adding fresh herbs like basil or thyme. A pinch of red pepper flakes will add a nice kick. Lemon zest can also brighten the dish. Mix these into the sauce or sprinkle on top before serving. A common mistake is overcooking the chicken. Always check that it reaches an internal temperature of 165°F. For pasta, don’t skip salting the water. This is key for flavor. Also, make sure to drain the pasta well. Too much water can dilute your sauce, making it less tasty. Pro Tips Rest the Chicken: Let the chicken rest for a few minutes after cooking; this allows the juices to redistribute, ensuring a moist and flavorful bite. Use Fresh Ingredients: For the best flavor, opt for fresh garlic and Parmesan cheese rather than pre-grated options. Adjust the Sauce: If the pasta seems dry, add a splash more of the reserved pasta water until you reach your desired consistency. Customize the Veggies: Feel free to add other vegetables such as bell peppers or zucchini for added nutrition and flavor. {{image_2}} You can switch proteins in this dish. Shrimp adds a nice twist. If you prefer a plant-based option, try tofu. Both will soak up the garlic flavor well. Different pasta types also change the dish. Cavatappi has a fun shape that holds sauce. Fusilli twists nicely, making every bite tasty. If you need a gluten-free meal, use gluten-free pasta. There are many great options available now. For a dairy-free version, switch Parmesan for a non-dairy cheese. Nutritional yeast can give a cheesy flavor too. Both options make this recipe fit your needs. Want to pack in more nutrients? Add veggies like bell peppers or zucchini. They cook quickly and add color. Broccoli also works well, giving a nice crunch. Feel free to mix in any vegetables you love. They will make your dish even more delightful! To store leftovers, let the dish cool down. Place the chicken and pasta in an airtight container. Keep it in the fridge for up to three days. Make sure to cover it well to prevent drying out. Reheat the dish gently to keep the chicken juicy. Use a skillet over low heat. Add a splash of water or broth for moisture. Stir often to ensure even heating. You can also microwave it in short bursts. Check the temperature until it’s hot throughout. For freezing, first, let the dish cool completely. Portion it into freezer-safe containers. Seal tightly and label with the date. You can freeze for up to two months. To thaw, move it to the fridge overnight. Reheat as mentioned above for the best taste. Cooking this dish takes about 30 minutes. You need 10 minutes to prep and 20 minutes to cook. 1. Prep time: 10 minutes 2. Cook time: 20 minutes This quick timing makes it a great choice for busy days. Yes! You can use other cheeses if you like. Here are some tasty options: - Mozzarella for a creamy texture. - Pecorino Romano for a sharper flavor. - Asiago for a nutty taste. Feel free to mix and match to find your favorite. You can pair this dish with many sides. Here are some ideas: - A fresh green salad for crunch. - Garlic bread for a nice dip. - Steamed broccoli for extra veggies. These sides will balance the meal well. Yes! This recipe is great for meal prep. Here are some tips: - Cook and store in airtight containers. - Keep the chicken and pasta separate if possible. - Refrigerate for up to three days. Reheat in the microwave or on the stove for a quick meal later. This blog post covered how to make Garlic Parmesan Chicken with Twisted Pasta. We talked about the key ingredients, cooking steps, and tips to ensure success. You learned ways to adjust the recipe for dietary needs and how to store leftovers properly. Remember, great cooking comes from practice and creativity. Whether you stick to the recipe or try your own twists, enjoy the process. Making this dish can be fun and rewarding. Now, go ahead and impress your family and friends with what you've learned!

Garlic Parmesan Chicken with Twisted Pasta

A delicious and creamy pasta dish featuring seared chicken breasts, garlic, and Parmesan cheese, served with twisted pasta.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 2
Calories 600 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 8 oz twisted pasta (cavatappi or fusilli)
  • 4 cloves garlic, minced
  • 0.5 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme)
  • to taste salt and pepper
  • 2 cups fresh spinach
  • 0.5 cup cherry tomatoes, halved
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot of salted boiling water, cook the twisted pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta water.
  • While the pasta cooks, season the chicken breasts with salt, pepper, and Italian herbs.
  • In a large skillet, heat olive oil over medium-high heat. Once hot, add the chicken breasts and cook for 6-7 minutes on each side or until the chicken is cooked through and has a nice golden crust. Remove the chicken from the skillet and let rest for a few minutes.
  • In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it.
  • Add the cooked pasta to the skillet along with the reserved pasta water, fresh spinach, and cherry tomatoes. Toss everything together until the spinach wilts.
  • Sprinkle in the grated Parmesan cheese and toss again until evenly distributed. Adjust the seasoning with salt and pepper as needed.
  • Slice the rested chicken breasts and place them on top of the pasta mixture.
  • Finish with a sprinkle of fresh parsley for color and an extra touch of flavor.

Notes

Feel free to add more vegetables or adjust the seasoning to your taste.
Keyword Chicken, easy, garlic, Parmesan, pasta