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Nothing hits the spot quite like cheesy chicken and pasta in creamy garlic sauce. All the melty cheese, juicy chicken, and twisty noodles make it pure comfort. Every swirl of pasta grabs the rich, silky sauce and if you love garlic and cheese, it's pure heaven. Best part? You can throw it together in about 30 minutes.
This came from one of those wild weeknights when I wanted something warm but quick. Somehow even my fussy eater wanted more. Now I make it any time a cozy craving hits.
Effortless Ingredients
- Reserved pasta water: Scoop out some of the starchy water from cooking pasta—it makes your sauce smooth and pretty
- Fresh parsley: Chop up flat-leaf Italian parsley for a punch of green and freshness
- Mozzarella cheese: Get the low-moisture, shredded kind for the dreamiest melt
- Cream cheese: Softened a bit so it stirs in smooth and brings a tiny zing
- Parmesan cheese: Save yourself from gritty sauce by grating your own cheese
- Chicken broth: This adds some savory depth; pick low-sodium if you prefer less salt
- Heavy cream: Go for full-fat here to make your sauce silkier and thicker
- Red pepper flakes: A pinch brings gentle heat, leave them out if that's not your thing
- Garlic cloves: Use fresh and mince them for full flavor in every bite
- Butter: Unsalted is best so you control the salt yourself
- Twisted pasta like rotini or fusilli: The little spirals are made for holding all that sauce; bronze cut feels fancier
- Salt and black pepper: Use good flaky salt and crack your own pepper for a little kick
- Italian seasoning: Whatever blend you like works, but fresher dried herbs brighten it up
- Olive oil: A splash or two helps brown up your chicken—extra virgin has the most punch
- Chicken breasts, boneless and skinless: Thicker pieces stay juicier and they soak up the sauce really well
Simple Step-by-Step
- Add the Finishing Touch:
- Turn off the burner. Sprinkle lots of fresh parsley on top and, if you’re into it, a handful of extra Parmesan. Dig in right away while the sauce is still creamy.
- Mix It All Together:
- Tip your chicken (plus all the juices) back in the skillet. Add the drained pasta. Give everything a good toss so the noodles and chicken get covered in sauce. Let it all hang out for a couple minutes so the flavors blend.
- Melt Cheese Into the Sauce:
- Drop the heat as low as it goes. Shake in your Parmesan, stirring until it vanishes. Do the same with cream cheese—keep going until the sauce is smooth and melted. Next, stir in mozzarella. If your sauce tightens up, loosen it with a splash or two of that pasta water.
- Make Your Creamy Base:
- Pour in broth and cream, using your spatula to scrape anything tasty from the bottom. Bring to a bare simmer for a few minutes until it thickens a bit.
- Cook Up the Garlic:
- Lower the pan to medium. Toss in the butter and once it melts, add your chopped garlic and red pepper flakes. Stir the whole time so nothing burns—one to two minutes does it.
- Sear the Chicken:
- While the pasta cooks, dry off chicken and rub it with oil, Italian seasoning, salt, and pepper. Heat oil in a pan over medium-high. Sear chicken strips in one layer—let them go five or six minutes, flipping as needed. When they're brown and juicy (check for 165 degrees), rest them under loose foil.
- Boil Pasta First:
- Put water in a big pot, salt it a lot, and get it boiling. Drop in your pasta, cook till it’s got some bite (eight to ten minutes). Scoop out half a cup of the water to save, then drain and set aside.
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If you only use one thing fresh, make it garlic. It smells unbelievable when it sizzles in melted butter—seriously, your whole kitchen will smell amazing. That smell always takes me back to Sunday afternoons at my grandma’s, where garlic and cheese started every meal. It’s a simple magic trick for any dish.
Handy Storage Hacks
Stash leftovers in a lidded container in the fridge—good for three days. The sauce thickens when cold so add a splash of milk or broth when you warm it up. Reheat it low and slow over the stove for best creamy results.
Easy Ingredient Swaps
No chicken? Grab some rotisserie meat or quickly sauté shrimp instead. Cut some calories by swapping in half and half for the cream, or use whole wheat pasta. Cant do dairy? Reach for vegan cream cheese and mozzarella—they’ll blend even if they taste a little different.
Fun Ways To Serve
Honestly, this works as your whole meal, but a crisp salad or roasted broccoli is awesome on the side. Want extra cozy? Grab some garlic bread. Cooking for a crowd? Throw in handfuls of spinach or sun dried tomatoes at the end for more color and flavor.
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Backstory and Traditions
Garlicky creamy pasta has roots in Italian American kitchens where folks marry cheese, cream, and twisty noodles for mega comfort. Those spirals come from Southern Italy, but that rich cream sauce? That’s pure American comfort. It’s a little bit of both worlds that makes weeknight magic—cheesy, creamy, warm.
FAQs About the Recipe
- → Which pasta shapes should I grab?
Go for curled ones like fusilli or rotini—they catch all the sauce. Penne and bow ties also do the trick if that’s what you have.
- → Can leftover or rotisserie chicken be used?
Absolutely. Just chop or shred it, then mix it in with everything else when combining the sauce and pasta.
- → How do I change the sauce's thickness?
Want it runnier? Gently stir in some saved pasta water until it’s perfect. Give it extra simmering time if you’d rather it be thicker.
- → Can I switch out ingredients?
Totally! Add a handful of baby spinach or some sun-dried tomatoes. Try unusual cheeses or swap the cream for something lighter if you want.
- → What's the best way to keep leftovers?
Let it cool off first. Then pop it in a closed container and keep it in the fridge. When reheating, pour in a splash of milk to help the sauce stay creamy.