This creamy parmesan chicken with twisted pasta and garlic sauce is pure comfort in a bowl. Tender, Cajun-spiced chicken is seared to golden perfection, then served over rotini pasta wrapped in a rich, velvety garlic-Parmesan sauce. Every bite is packed with cheesy, garlicky goodness that satisfies both cravings and hunger.

Creamy Parmesan Chicken with Twisted Pasta and Garlic Sauce

Why You’ll Love This Recipe

I love how quickly this dish comes together, yet it feels like something straight out of a cozy restaurant. The Cajun-spiced chicken gives just the right amount of bold flavor, while the creamy sauce clings to every twist of pasta. It’s a weeknight dinner that impresses with minimal fuss. Plus, it’s incredibly versatile and easy to customize.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb boneless skinless chicken breasts, thick-cut into bite-sized pieces
1 tablespoon Cajun seasoning
1 teaspoon garlic powder
2 tablespoons unsalted butter
1 tablespoon olive oil
12 oz twisted pasta (rotini or fusilli)
1 cup Velveeta, cubed
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup heavy cream
1/2 cup whole milk
4 cloves garlic, minced
Salt and black pepper to taste
Fresh parsley, chopped (optional, for garnish)

Directions

I start by bringing a large pot of salted water to a boil. Then I cook the twisted pasta until it’s al dente, drain it, and set it aside.
I toss the chicken pieces with Cajun seasoning and garlic powder in a bowl to coat them evenly.
In a large skillet over medium-high heat, I add butter and olive oil. Once hot, I cook the chicken in a single layer, searing each side for about 4–5 minutes until golden and fully cooked. Then I remove it from the skillet and keep it warm.
I lower the heat to medium and sauté the minced garlic in the same skillet for about 1 minute until fragrant.
Next, I pour in the heavy cream and milk, stirring to blend. I let it simmer gently for 2–3 minutes.
I add the Velveeta cubes and stir until they melt completely. Then I mix in the mozzarella and Parmesan, stirring constantly until the sauce thickens and becomes smooth.
I season the sauce with salt and pepper, then toss in the cooked pasta, making sure every piece is coated well.
To plate, I lay the creamy pasta on one side of the dish and top the other side with seared chicken. A sprinkle of chopped parsley on top finishes it off nicely.

Servings and timing

Servings: 4
Total time: 30 minutes
Calories: Approximately 720 per serving

Variations

I like to switch things up sometimes by using penne or rigatoni instead of rotini. For a spicy kick, I add a pinch of red pepper flakes to the sauce. If I want a bit more veggie content, I toss in sautéed spinach or steamed broccoli right before mixing the pasta into the sauce. For a lighter version, I sometimes swap the heavy cream for half-and-half.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I use the stovetop over low heat with a splash of milk or cream to loosen the sauce. The microwave works too—I just heat it in short bursts, stirring in between to keep it creamy and evenly warm.

FAQs

How can I make this dish less spicy?

If the Cajun seasoning feels too bold, I reduce the amount or use a mild version. I’ve also skipped it entirely before and just used Italian seasoning for a milder flavor.

Can I use a different cheese instead of Velveeta?

Yes, I’ve swapped Velveeta for cream cheese or extra mozzarella before. Just know the texture might vary slightly—it won’t be quite as smooth but still delicious.

Is this recipe good for meal prep?

Definitely. I make it ahead and divide it into containers for the week. The sauce reheats well, especially with a splash of milk added.

Can I substitute chicken thighs for breasts?

Absolutely. I’ve used boneless, skinless thighs and they turn out juicy and flavorful—just cook them a few extra minutes if needed.

What’s the best pasta shape for this sauce?

Twisted pasta like rotini or fusilli is perfect because the sauce clings to every spiral, but I’ve also enjoyed it with penne, cavatappi, and even fettuccine.

Conclusion

This creamy parmesan chicken with twisted pasta has quickly become one of my go-to comfort meals. It’s rich, flavorful, and easy enough for busy weeknights but satisfying enough for special occasions. Whether I’m feeding the family or just myself, I always look forward to every bite of this creamy, cheesy goodness.