On those crazy, nonstop days when dinner needs to happen fast but still feels comforting, this cheesy Alfredo twisted pasta with garlic butter chicken always saves the day. It’s simple, filling, and feels a little special without needing much effort. The chicken turns out perfectly golden and flavorful, and the creamy Alfredo sauce wraps around every twist of pasta like it was made for it.
The first time I made this, we’d had one of those long, chaotic weekdays, school, errands, all the usual. I needed something quick, and this came together like a dream. The kids devoured it, and my husband couldn’t stop raving. It’s rich, cheesy, and just so satisfying.
Now it’s one of my go-to meals when I want something that feels homey and delicious but won’t keep me stuck in the kitchen all evening. It works great for weeknights, and honestly, it’s just as perfect for laid-back weekends too.
Essential Elements and Equipment
To pull off this recipe with ease and make sure it comes out just right, you’ll want to have a few key tools on hand:
- A large pot for boiling the pasta. Salting the water well is important to flavor the noodles as they cook.
- A spacious skillet or sauté pan with a heavy bottom. You’ll need this for searing the chicken and making the sauce without burning it.
- A good whisk. It’s essential for smoothly blending the flour, butter, and cream to create a silky sauce without lumps.
- Tongs or a large spoon. These will help you toss the pasta and chicken together gently but thoroughly, making sure every twist is coated.
- Measuring spoons and cups for accurate seasoning and ingredient portions.
These simple, reliable tools keep the process smooth and enjoyable without any fuss.
What Makes This Recipe Work
- The chicken is seasoned lightly and cooked until golden, locking in juiciness and flavor, which contrasts beautifully with the creamy sauce.
- Using a combination of cheeses, Parmesan, mozzarella, and cheddar, gives the sauce a rich, layered flavor. The cheddar adds a subtle sharpness and beautiful color that makes the sauce visually appealing.
- Garlic butter forms the base of the sauce, infusing it with warmth and aroma without overpowering the creaminess.
- Making a roux with flour and butter thickens the sauce naturally, allowing it to cling perfectly to the pasta.
- Saving some pasta water is a little trick that makes a big difference, helping adjust the sauce’s thickness so it’s never too heavy or too thin.
- The twisted pasta shape is ideal here; its curves and ridges hold onto the sauce wonderfully, ensuring every bite is creamy and cheesy.
This recipe strikes a perfect balance between indulgence and simplicity, making it a hit for both busy weeknights and special occasions.
Ingredients You’ll Need
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning
- 12 ounces twisted pasta (rotini or fusilli)
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1½ cups shredded mozzarella cheese
- ½ cup shredded cheddar cheese (for color and flavor)
- ¼ teaspoon garlic powder (optional)
- ½ cup reserved pasta water (as needed)
- Fresh parsley, chopped (for garnish)
Preparation
Step 1: Bring a large pot of salted water to a boil. Cook the twisted pasta according to package directions until al dente. Be sure to reserve half a cup of the pasta water before draining the pasta. Set aside.
Step 2: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook for about 6 to 8 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken and set it aside.
Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant and lightly golden.
Step 4: Sprinkle in the flour and whisk constantly for 1 minute to form a roux. Slowly pour in the heavy cream while whisking continuously to prevent lumps. Allow the sauce to simmer for 2 to 3 minutes until it thickens slightly.
Step 5: Add the Parmesan, mozzarella, and cheddar cheeses, stirring until everything melts into a smooth, creamy sauce. If you’re using garlic powder, add it now. Taste and adjust seasoning with salt and pepper.
Step 6: Return the cooked pasta and chicken to the skillet. Toss gently to coat everything evenly in the creamy sauce. If the sauce seems too thick, add a splash of reserved pasta water to loosen it up.
Step 7: Let the mixture simmer for 2 to 3 minutes so the flavors blend and the sauce thickens.
Step 8: Garnish with fresh parsley and serve immediately while warm and cheesy.
Easy Variations to Try
One of the best things about this recipe is how easy it is to customize based on what you have on hand or your family’s preferences. Here are some variations that can make this dish your own:
- Make it Gluten-Free: Swap the regular twisted pasta for a gluten-free version. Just be sure to check the cooking time, as gluten-free pasta can cook faster or slower than regular pasta.
- Swap the Chicken: If your family prefers something different, try using shrimp or even sausage slices instead of chicken. Both options pair wonderfully with the creamy garlic sauce and add their own unique flavors.
- Add Veggies: Sneak in some greens like spinach or kale by tossing them into the sauce just before adding the pasta and chicken. You can also add mushrooms or bell peppers for extra color and nutrients.
- Use Lighter Dairy: If you want a lighter version, substitute the heavy cream for half-and-half or whole milk. The sauce won’t be quite as thick but will still be rich and satisfying.
- Spice It Up: For a little heat, add a pinch of red pepper flakes or swap the Italian seasoning for Cajun seasoning. It gives the sauce a spicy kick that’s perfect for those who like a little extra flavor.
These simple tweaks keep the base recipe flexible and perfect for your family’s tastes and dietary needs.
How to Serve
This creamy, cheesy pasta is a meal on its own, but pairs beautifully with simple sides to round out the plate:
- Fresh Salad: A crisp green salad with a light vinaigrette cuts through the richness of the sauce and adds a refreshing crunch.
- Garlic Bread: Serve with warm garlic bread or soft dinner rolls to mop up any leftover sauce. It’s a guaranteed crowd-pleaser.
- Steamed or Roasted Veggies: Broccoli, asparagus, or green beans lightly steamed or roasted with olive oil and lemon juice complement the creamy pasta nicely.
- Light Soup Starter: If you’re serving this for a special occasion, a light vegetable or tomato soup makes a great starter without filling everyone up too much before the main course.
For drinks, I usually keep it simple with iced tea, sparkling water, or a crisp apple cider, nothing too heavy or overpowering so the flavors of the pasta shine.
Recipe Tips
Here are a few mom-tested tips to make sure your dish turns out perfect every time:
- Don’t skip salting the pasta water. It’s the best way to season your pasta from the inside out and makes a big difference in flavor.
- Cook the pasta just until al dente. Overcooked pasta can get mushy when mixed with the sauce.
- Use freshly grated cheese. It melts smoother and tastes fresher than pre-grated varieties.
- Reserve pasta water. Adding a bit of pasta water helps loosen the sauce and helps it cling better to the pasta.
- Cook chicken in batches if needed. Crowding the pan can cause the chicken to steam instead of sear, so give it room for that golden crust.
- Taste as you go. Adjust salt, pepper, and seasoning to your preference, especially if you swap out ingredients.
- Leftovers reheat well. Warm gently on the stove or in the microwave with a splash of milk to bring back creaminess.
Cooking Notes
- Use a large enough skillet to toss the pasta and sauce comfortably.
- Keep the heat moderate when making the sauce to avoid curdling or burning the dairy.
- Stir frequently during sauce preparation for a smooth texture.
- If the sauce thickens too much, thin it with a little more cream or pasta water.
- Fresh herbs added at the end brighten up the dish, don’t skip them!
Nutritional Information (Approximate per serving)
- Calories: 650
- Protein: 45g
- Sodium: 580mg
Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 6
Frequently Asked Questions
1. Can I use other types of pasta instead of twisted pasta?
Absolutely! While rotini or fusilli work best because their twists hold onto the sauce so well, you can also use penne, rigatoni, or even farfalle. Just adjust cooking times according to the package directions to make sure your pasta is perfectly al dente.
2. How do I store leftovers and reheat without losing creaminess?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, gently warm on the stove over low heat, adding a splash of milk or cream to loosen the sauce. Microwaving works too, but stir often and add a bit of liquid to keep it from drying out.
3. Can I make this dish ahead of time?
Yes! You can cook the pasta and chicken ahead, then prepare the sauce right before serving. Alternatively, mix everything together and refrigerate for up to 24 hours before reheating gently. Just be sure to add a little extra cream or milk when reheating to refresh the sauce.
4. Is this recipe kid-friendly?
Definitely! The creamy, cheesy sauce is usually a hit with kids, and the flavors are balanced without being too spicy or overwhelming. If your little ones prefer less seasoning, simply reduce or omit the Italian seasoning and garlic powder.
Conclusion
This Cheesy Alfredo Twisted Pasta with Golden Garlic Butter Chicken has become one of those recipes I know I can count on. It’s comforting, flavorful, and comes together without much stress, which, let’s be honest, is exactly what I need most nights. The creamy, cheesy sauce and that garlicky chicken make it feel like something extra special, even when the day’s been anything but calm.
What I really love is how flexible it is. I’ve added broccoli, swapped in shrimp, and even used leftover rotisserie chicken when I was short on time; it always works. And no matter how I make it, it always brings my crew to the table with smiles and empty plates.
If you’re looking for a meal that’s simple, satisfying, and full of that cozy homemade feel, this one’s for you. It’s the kind of dinner that not only fills bellies but also creates those little everyday moments we end up remembering. Give it a try, make it your own, and enjoy every creamy, garlicky forkful.
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Cheesy Alfredo Twisted Pasta with Golden Garlic Butter Chicken in Creamy Sauce
- Total Time: 35 minutes
- Yield: 6 1x
Ingredients
Ingredients You’ll Need
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning
- 12 ounces twisted pasta (rotini or fusilli)
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1½ cups shredded mozzarella cheese
- ½ cup shredded cheddar cheese (for color and flavor)
- ¼ teaspoon garlic powder (optional)
- ½ cup reserved pasta water (as needed)
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Bring a large pot of salted water to a boil. Cook the twisted pasta according to package directions until al dente. Be sure to reserve half a cup of the pasta water before draining the pasta. Set aside.
Step 2: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook for about 6 to 8 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken and set it aside.
Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant and lightly golden.
Step 4: Sprinkle in the flour and whisk constantly for 1 minute to form a roux. Slowly pour in the heavy cream while whisking continuously to prevent lumps. Allow the sauce to simmer for 2 to 3 minutes until it thickens slightly.
Step 5: Add the Parmesan, mozzarella, and cheddar cheeses, stirring until everything melts into a smooth, creamy sauce. If you’re using garlic powder, add it now. Taste and adjust seasoning with salt and pepper.
Step 6: Return the cooked pasta and chicken to the skillet. Toss gently to coat everything evenly in the creamy sauce. If the sauce seems too thick, add a splash of reserved pasta water to loosen it up.
Step 7: Let the mixture simmer for 2 to 3 minutes so the flavors blend and the sauce thickens.
Step 8: Garnish with fresh parsley and serve immediately while warm and cheesy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 650
- Sodium: 580
- Protein: 45