Oh, the magic of a truly great cheesy alfredo twisted pasta with golden garlic butter chicken – it’s the kind of dish that makes you close your eyes and savor every creamy, garlicky bite. I remember the first time I made this for my best friend, who claimed she “wasn’t really a pasta person.” One forkful of that rich sauce clinging to those twisty noodles, paired with perfectly seared chicken, and she became an instant convert. What makes this recipe special? It’s all in the little details – fresh garlic sizzling in butter, Parmesan melting into velvety cream, and those gorgeous twisted pasta shapes that hold onto every drop of sauce. Perfect for when you want something indulgent but don’t want to spend hours in the kitchen.
Why You’ll Love This Cheesy Alfredo Twisted Pasta with Golden Garlic Butter Chicken
Trust me, this isn’t just another pasta dish—it’s a creamy, cheesy, garlicky hug in a bowl. Here’s why it’ll become your new weeknight hero:
- That golden chicken – seared in garlic butter until crispy outside, juicy inside (just wait till you take that first bite!)
- The sauce – so velvety it coats every twist of pasta, with Parmesan and mozzarella melting into dreamy perfection
- 30 minutes flat – faster than waiting for delivery, but tastes like you spent all afternoon cooking
- Twisty pasta magic – those corkscrew shapes grab onto the sauce like little flavor spoons
- Leftovers? Yes please! (Though good luck having any—it disappears fast in my house)
Seriously, even my picky nephew licks his plate clean when I make this.
Ingredients for Cheesy Alfredo Twisted Pasta with Golden Garlic Butter Chicken
Okay, let’s talk ingredients – because using the right stuff makes ALL the difference here. These simple, fresh components come together like magic to create that creamy, garlicky perfection we’re after. Here’s exactly what you’ll need:
- 8 oz twisted pasta – I love fusilli or rotini for those sauce-catching spirals
- 2 boneless, skinless chicken breasts (about 1 lb total) – pounded to even thickness so they cook perfectly
- 3 cloves garlic, minced (trust me, fresh is best – none of that jarred stuff!)
- 2 tbsp butter – the real deal, unsalted so we control the seasoning
- 1 tbsp olive oil – for that perfect golden sear on the chicken
- 1 cup heavy cream – this is where the luxurious texture comes from
- 1/2 cup grated Parmesan – freshly grated melts so much better than pre-shredded
- 1/2 cup shredded mozzarella – for that stretchy, gooey goodness
- 1/2 tsp salt – plus more to taste
- 1/4 tsp black pepper – freshly cracked if you have it
- 1/4 tsp paprika – adds subtle warmth without heat
- 1 tbsp fresh parsley, chopped – for that pop of color and freshness
Pro tip from my many trials: measure everything before you start cooking (mise en place, as the fancy chefs say). When everything comes together fast at the end, you’ll be glad you did!
Equipment You’ll Need
Don’t worry – you don’t need fancy gadgets for this cheesy alfredo masterpiece! Just grab these kitchen basics:
- Large skillet – mine’s 12-inch and well-loved (perfect for searing chicken and making sauce)
- Pasta pot – with a colander for draining those twisty noodles
- Wooden spoon – my go-to for stirring that creamy sauce without scratching pans
- Tongs – essential for flipping that golden chicken
- Chef’s knife – for mincing garlic (or use a garlic press if you’re lazy like me sometimes!)
See? Nothing complicated – just the tools you probably already have in your kitchen drawers!
How to Make Cheesy Alfredo Twisted Pasta with Golden Garlic Butter Chicken
Alright, here’s where the magic happens! Don’t let the fancy name fool you – this cheesy alfredo pasta comes together in simple steps that build layers of flavor. My biggest tip? Read through all the steps first and have everything measured and ready. It all comes together fast at the end, and you don’t want to be scrambling!
Step 1: Cook the Pasta
First things first – get a big pot of salted water boiling (taste it – it should be as salty as the sea!). Toss in your twisted pasta and cook it just until al dente, usually a minute or two less than the package says. You want it to still have a little bite because it’ll keep cooking in the sauce later. Drain it, but don’t rinse it! That starchy coating helps the sauce cling to every twist and turn.
Step 2: Sear the Chicken
While the pasta’s cooking, pat your chicken breasts dry with a paper towel (this is KEY for getting that gorgeous golden crust). Season both sides generously with salt, pepper, and that paprika. Heat your olive oil in the skillet over medium-high heat until it shimmers. Lay the chicken in the pan and don’t touch it for 5-6 minutes! You want a deep golden brown crust. Flip and cook another 5-6 minutes until it hits 165°F inside. Let it rest on a cutting board before slicing – this keeps all those juicy juices locked in.
Step 3: Prepare the Creamy Alfredo Sauce
In that same beautiful chicken-y pan (all those browned bits equal flavor gold!), melt your butter over medium heat. Add the minced garlic and sauté for just 30 seconds until fragrant – don’t let it burn! Pour in the heavy cream and let it come to a gentle simmer. Now reduce the heat to low and gradually whisk in your grated Parmesan and mozzarella until everything melts into a smooth, velvety sauce that coats the back of a spoon. Oh, that smell is pure heaven!
Step 4: Combine Everything
Time for the grand finale! Toss your drained pasta and sliced chicken right into that glorious creamy alfredo sauce. Gently fold everything together until every single pasta twist is coated and the chicken is nestled in. Let it all warm through for just a minute off the heat. Finish with a sprinkle of fresh parsley for that pop of color and freshness. Serve immediately while it’s hot, creamy, and absolutely irresistible!
Tips for Perfect Cheesy Alfredo Twisted Pasta
Want that restaurant-quality alfredo every time? Here are my hard-won secrets:
- Freshly grate that Parmesan – pre-shredded won’t melt as smoothly (I learned this the lumpy way!)
- Sauce too thick? Stir in pasta water a tablespoon at a time until perfect
- Undercook your pasta by 2 minutes – it’ll finish cooking in the sauce
- Keep moving that garlic – 30 seconds max or it’ll turn bitter (ask my burnt batch from 2017)
- Taste as you go – add an extra pinch of salt or sprinkle of paprika if needed
Remember – the sauce will thicken as it sits, so serve immediately for maximum creaminess!
Serving Suggestions for Cheesy Alfredo Twisted Pasta
This pasta is rich enough to stand alone, but oh how I love pairing it with crispy garlic bread for sauce-dipping heaven! For balance, a simple arugula salad with lemon vinaigrette cuts through the creaminess perfectly. My family always fights over who gets the last cheesy twist – consider yourself warned!
Storage and Reheating Instructions
Leftovers? (Though I doubt you’ll have any!) Store this cheesy alfredo pasta in an airtight container in the fridge for up to 3 days. When reheating, go low and slow – microwave at 50% power with a splash of milk, stirring every 30 seconds. My favorite method is stovetop reheating with a drizzle of cream to bring back that silky texture. Pro tip: The garlic flavor gets even better overnight!
Nutritional Information
Okay, let’s talk numbers – but remember, these are just estimates based on my typical ingredients. Your exact nutrition might vary depending on brands or if you tweak the recipe (like adding extra cheese… no judgment here!). Here’s the breakdown per serving:
- Calories: 650
- Protein: 35g (that golden chicken packs a punch!)
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 3g
- Fat: 40g
- Saturated Fat: 22g (it’s the cream and cheese – worth every bite!)
- Sodium: 800mg
- Cholesterol: 150mg
Important note: Nutrition varies based on ingredients/brands. Values are estimates. If you’re watching specific nutrients, I recommend plugging your exact ingredients into a calculator – but honestly? Sometimes you just gotta enjoy the cheesy goodness without overthinking it!
Frequently Asked Questions
Q: Can I use a different type of pasta?
Absolutely! While I’m obsessed with how those twisted shapes hold the creamy alfredo sauce, you can use whatever short pasta you have on hand. Penne, farfalle, or even rigatoni work great. Just avoid long pastas like spaghetti – they don’t cradle the sauce and chicken the same way. My neighbor swears by using cheese tortellini for an extra indulgent twist (pun intended!).
Q: What’s the best substitute for heavy cream?
I’ve tried them all – here’s the scoop: Whole milk mixed with a tablespoon of flour can work in a pinch, but won’t be quite as rich. Half-and-half makes a decent middle ground. For a dairy-free option, canned coconut milk (full fat!) surprisingly works well with the garlic butter flavors. But between you and me? Nothing beats the velvety texture of real heavy cream with all that melted cheese.
Q: Can I make this ahead of time?
You bet! The sauce and chicken can be prepped separately up to 2 days ahead – just store them in the fridge. When ready, gently reheat the sauce with a splash of milk to loosen it up, then toss with freshly cooked pasta and warmed chicken. The whole dish does thicken as it sits, so I don’t recommend mixing everything together more than an hour before serving if you want that perfect creamy consistency.
Q: How can I add more veggies to this dish?
Oh, I love tossing in sautéed mushrooms or spinach! Just cook them right after the garlic before adding the cream. Broccoli florets or sun-dried tomatoes are also amazing stirred in at the end. My favorite quick trick? A handful of frozen peas added with the pasta water – they thaw instantly and add a pop of color and sweetness.
Q: Why do you pound the chicken breasts first?
Great question! Pounding them to even thickness (about 1/2 inch) means they cook through evenly without drying out. Those thick ends always took forever while the thin parts overcooked – learned that lesson the hard way! Now I just sandwich the breasts between plastic wrap and give them a few whacks with a rolling pin or pan. Less stress, perfectly juicy chicken every time.
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Creamy Cheesy Alfredo Twisted Pasta with Golden Garlic Butter Chicken
- Total Time: 30 mins
- Yield: 2 servings 1x
- Diet: Low Lactose
Description
A creamy and cheesy pasta dish with golden garlic butter chicken, perfect for a hearty meal.
Ingredients
- 8 oz twisted pasta
- 2 boneless chicken breasts
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1 tbsp fresh parsley, chopped
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Season chicken with salt, pepper, and paprika. Heat olive oil in a pan and cook chicken until golden. Remove and set aside.
- In the same pan, melt butter and sauté garlic until fragrant.
- Pour in heavy cream, then add Parmesan and mozzarella. Stir until the sauce is smooth.
- Add the cooked pasta and chicken to the sauce. Mix well.
- Garnish with fresh parsley and serve hot.
Notes
- Use freshly grated Parmesan for better flavor.
- Adjust seasoning to taste.
- For extra creaminess, add more cheese.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg
Keywords: cheesy alfredo pasta, garlic butter chicken, creamy sauce, pasta recipe
