Description
Juicy chicken, twirly rotini, and a rich Parmesan cream sauce built on garlic butter. It is cozy, quick, and satisfying for busy weeknights. The sauce hugs every spiral, the chicken adds hearty protein, and a sprinkle of parsley brightens each bite.
Ingredients
12 oz rotini pasta
1.5 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 tsp kosher salt
0.5 tsp black pepper
1 tsp Italian seasoning
2 tbsp olive oil
4 tbsp unsalted butter
6 cloves garlic, minced
1 cup low-sodium chicken broth
1.5 cups heavy cream
1 cup freshly grated Parmesan cheese
0.25 tsp red pepper flakes, optional
2 tbsp fresh parsley, chopped
1 tsp lemon zest, optional
Instructions
1. Pat chicken dry and season with salt, pepper, and Italian seasoning.
2. Heat olive oil in a large skillet over medium-high; sear chicken 5-7 minutes until golden and cooked through. Transfer to a plate.
3. Bring a large pot of salted water to a boil; cook rotini to al dente. Reserve 1/2 cup pasta water, then drain.
4. Reduce skillet to medium; melt butter. Add garlic and saute 30-60 seconds until fragrant.
5. Stir in chicken broth and heavy cream; bring to a gentle simmer.
6. Whisk in Parmesan until smooth. Add red pepper flakes if using.
7. Return chicken and juices to the skillet. Add rotini and toss to coat; loosen with pasta water as needed.
8. Finish with parsley and lemon zest. Adjust seasoning and serve hot with extra Parmesan.
Notes
Use freshly grated Parmesan for the smoothest, silkiest sauce.
If the sauce thickens on standing, loosen with splashes of reserved pasta water.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 690
- Sugar: 3
- Sodium: 720
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 49
- Fiber: 2
- Protein: 39
- Cholesterol: 165
Keywords: easy dinner, pasta, chicken recipe, weeknight meal, creamy pasta, garlic butter