Description
Cheesy rotini with garlic parmesan chicken brings together tender pasta, creamy sauce, and crispy chicken that your family actually asks for seconds on. The garlic and parmesan flavors make each bite satisfying without requiring you to spend hours in the kitchen.
Ingredients
Scale
Protein:
- 2 pieces chicken breast
- 8 ounces rotini pasta
Dairy and Cheese:
- 1 cup parmesan cheese, grated
- 1 cup heavy cream
- 2 tablespoons butter
Seasonings and Aromatics:
- 4 cloves garlic, minced
- salt to taste
- black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
Instructions
- Bring a large pot of salted water to a boil at 212°F, then add your 8 oz of rotini pasta and cook for 8-10 minutes until al dente, draining it afterward while keeping about 1/2 cup of the starchy cooking water nearby for later.
- Pat your two 1 lb chicken breasts dry, sprinkle them generously with salt and black pepper on both sides, then place them in a large skillet with 1 tablespoon of olive oil heated to medium temperature.
- Let your chicken cook undisturbed for 6-7 minutes until the bottom develops a golden crust, then flip each piece and cook the other side for another 6-7 minutes until the internal temperature reaches 165°F, after which you can transfer it to a cutting board to rest.
- Using the same skillet where your chicken cooked, melt 2 tablespoons of butter over medium heat and add your 4 minced garlic cloves right away.
- Stir that garlic constantly for about 1 minute until the kitchen smells fragrant, then pour in your 1 cup of heavy cream and let it warm gently without boiling.
- Once your cream is warm, gradually add your 1 cup of grated Parmesan cheese while stirring continuously until the sauce becomes smooth and creamy, tasting it to see if you need salt and black pepper.
- If your sauce feels too thick, thin it out by adding some of that reserved pasta water a little at a time until you reach the consistency you prefer.
- Toss your drained rotini into the sauce and coat each noodle thoroughly, then slice your rested chicken and mix those pieces in as well, letting everything warm together for 2-3 minutes.
- Transfer your finished dish to serving plates and scatter 2 tablespoons of fresh chopped parsley across the top along with extra Parmesan cheese if you like.
Notes
- Cook your pasta a minute or two under the package time since it continues cooking when you toss it with the hot sauce and chicken.
- Slice your chicken after it rests so it stays juicy and tender rather than drying out from being cut too soon.
- Keep that pasta water nearby because adding it a little at a time helps you get the sauce to the exact thickness that works for your preference.
- If your Parmesan sauce breaks or looks grainy, remove the skillet from heat and whisk in a splash of pasta water to bring it back together smoothly.
- Prep Time: 10 minutes
- Cook Time: 20-22 minutes
- Category: More Chicken Recipes
- Method: Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 4
- Calories: 570 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 110 mg