Description
A creamy, garlic-infused chicken rotini pasta that’s perfect for any season. This one-pan dish is packed with juicy chicken, parmesan cheese, and a velvety sauce that clings to every bite of rotini.
Ingredients
For the Chicken:
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2 large boneless, skinless chicken breasts, sliced
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1 tsp salt
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½ tsp black pepper
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½ tsp smoked paprika
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1 tbsp olive oil
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1 tbsp unsalted butter
For the Sauce:
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3 tbsp unsalted butter
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5 cloves garlic, minced
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2 tbsp all-purpose flour
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2 cups chicken broth (low sodium)
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1 cup heavy cream
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1 cup grated Parmesan cheese
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Salt and pepper to taste
For the Pasta:
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8 oz rotini pasta (about 2 ½ cups)
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½ cup reserved pasta water
Optional Garnish:
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Fresh parsley, chopped
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Extra parmesan
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Crushed red pepper flakes
Instructions
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Season chicken with salt, pepper, and smoked paprika.
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Heat olive oil and 1 tbsp butter in a skillet. Cook chicken until golden, 4–5 minutes per side. Remove and set aside.
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In another pot, cook rotini pasta. Reserve ½ cup of pasta water and drain.
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In the same skillet, melt 3 tbsp butter. Add minced garlic and sauté for 1–2 minutes.
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Stir in flour to create a roux. Gradually whisk in chicken broth.
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Add heavy cream and bring to a simmer. Stir in parmesan until melted.
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Return chicken to the skillet and stir in cooked rotini.
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Adjust sauce thickness with pasta water if needed. Season to taste.
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Garnish with parsley, extra cheese, or red pepper flakes before serving.
Notes
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Substitute penne or bowtie pasta if rotini is unavailable.
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Add spinach or steamed broccoli for a veggie boost.
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Lighter version: use half-and-half instead of cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 580
- Sugar: 3
- Sodium: 780
- Fat: 28
- Carbohydrates: 45
- Fiber: 2
- Protein: 38
Keywords: chicken rotini, creamy pasta, garlic butter chicken, parmesan chicken pasta, quick chicken dinner
