Description
Indulgent Cheesy Rotini with Garlic Parmesan Chicken is a comforting and flavorful dinner featuring perfectly cooked rotini pasta tossed in a creamy, cheesy sauce paired with golden garlic-parmesan seasoned chicken strips. Ready in 30 minutes, this easy skillet recipe combines tender chicken and rich cheeses for a satisfying meal the whole family will love.
Ingredients
Scale
Pasta
- 8 oz Rotini Pasta (Can be swapped with penne or fusilli.)
Chicken
- 2 pieces Boneless Chicken Breasts (Thighs are a good substitute.)
- 1 tsp Garlic Powder (Can be omitted if using fresh garlic.)
- 1 tsp Salt (Consider using kosher salt.)
- 1 tsp Black Pepper
- 1 tsp Paprika (Cayenne is a good spicy option.)
Cooking Fats and Oils
- 2 tbsp Olive Oil (Can swap with canola.)
- 1 tbsp Unsalted Butter (Margarine works too.)
Sauce and Seasonings
- 2 cloves Garlic (Freshly minced, avoid jarred.)
- 1 cup Heavy Cream (Use half-and-half for a lighter alternative.)
- 1 cup Shredded Cheddar Cheese (Mozzarella or cheese blend can substitute.)
- 1/2 cup Grated Parmesan Cheese (Nutritional yeast can work for a vegan option.)
- 2 tbsp Fresh Parsley (Basil or chives can also be used.)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook for about 8-10 minutes until al dente. Drain the pasta thoroughly and set it aside.
- Prepare the Chicken: Slice the boneless chicken breasts into strips. Season the chicken evenly with garlic powder, salt, black pepper, and paprika to build a robust flavor base.
- Cook the Chicken: Heat olive oil and unsalted butter together in a skillet over medium-high heat. Add the seasoned chicken strips and cook for about 5-7 minutes per side, or until the chicken is golden brown and fully cooked through. Remove the chicken from the skillet and keep warm on a plate.
- Make the Sauce: In the same skillet, reduce the heat to medium-low and sauté the freshly minced garlic until fragrant, being careful not to burn it. Pour in the heavy cream, then stir in the shredded cheddar cheese and grated Parmesan. Stir continuously until the cheese melts and the sauce thickens into a smooth, velvety consistency.
- Combine the Pasta and Sauce: Add the drained rotini pasta back into the skillet with the sauce. Toss the pasta gently to coat it thoroughly with the cheesy sauce. Let it simmer together for 2-3 minutes to allow the flavors to meld.
- Serve the Dish: Plate the creamy cheesy rotini and arrange the cooked garlic Parmesan chicken strips on top. Garnish with freshly chopped parsley for a bright, fresh finish before serving.
Notes
- To lighten the dish, substitute heavy cream with half-and-half or a milk-cream blend.
- For a spicier kick, replace paprika with cayenne pepper or add crushed red chili flakes.
- Use gluten-free pasta to make this recipe suitable for gluten-sensitive diets.
- Fresh garlic is essential for optimal flavor; avoid pre-minced jarred garlic.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
