Description
A creamy and flavorful Cheesy Rotini pasta with tender garlic Parmesan chicken. This comforting dish combines perfectly cooked rotini with a rich, cheesy sauce infused with garlic and Italian seasoning, finished with fresh parsley for a delightful meal in under 40 minutes.
Ingredients
Scale
Pasta
- 12 oz rotini pasta
- 1/2 cup reserved pasta water (optional for thinning sauce)
Chicken
- 1.5 lbs boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
Sauce
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter (plus extra if needed)
- 1 cup heavy cream or half-and-half
- 1 cup freshly grated parmesan cheese
- 1 tablespoon chopped parsley (fresh or dried)
Instructions
- Prepare and season the chicken: Cut the boneless skinless chicken thighs or breasts into bite-sized pieces. Season them evenly with salt, black pepper, Italian seasoning, and paprika to infuse flavor into the meat.
- Cook the chicken: Heat olive oil and 2 tablespoons of butter in a skillet over medium-high heat. Add the seasoned chicken pieces, cooking them for 6 to 8 minutes, turning occasionally, until they are golden brown and cooked through. Once done, remove the chicken from the skillet and set aside.
- Boil the pasta: In a large pot of salted boiling water, cook the rotini pasta until al dente according to package instructions. Before draining, reserve 1/2 cup of the pasta water, then drain the pasta thoroughly.
- Sauté garlic: In the same skillet used for the chicken, melt a little more butter if needed. Add the minced garlic and sauté over medium heat until fragrant, about 1 to 2 minutes, taking care not to burn the garlic.
- Make the cream sauce: Pour in the heavy cream or half-and-half and simmer gently for 2 to 3 minutes, allowing the sauce to thicken slightly and absorb the garlic flavor.
- Add parmesan cheese: Stir in the freshly grated parmesan cheese until it melts completely and creates a smooth, creamy sauce.
- Combine pasta and sauce: Add the cooked rotini to the skillet, tossing gently to coat the pasta with the sauce. If the sauce is too thick, gradually add the reserved pasta water a little at a time to achieve the desired consistency.
- Return chicken to skillet: Add the cooked chicken pieces back into the pan, stirring everything together to combine the flavors evenly.
- Garnish and serve: Sprinkle chopped parsley and additional freshly grated parmesan cheese on top before serving to add freshness and extra cheesiness.
Notes
- Use half-and-half instead of heavy cream for a lighter sauce.
- Chicken breasts can be substituted for thighs or vice versa; adjust cooking time if using larger pieces.
- Reserve pasta water to adjust sauce consistency, making it creamier and better clinging to the pasta.
- For extra flavor, add a pinch of red pepper flakes when sautéing garlic.
- Garnish with fresh parsley for the best flavor and color.
- Can be stored refrigerated for up to 3 days and reheated gently.
