Description
A creamy, garlicky Parmesan sauce tossed with tender rotini and topped with juicy golden chicken breasts. This easy dinner feels indulgent and comes together in one skillet for the perfect comfort meal.
Ingredients
2 boneless skinless chicken breasts
8 oz rotini pasta
1 tablespoon olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1 teaspoon red pepper flakes (optional)
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons chopped fresh parsley (for garnish)
Instructions
1. Bring a large pot of salted water to a boil. Cook rotini pasta according to package directions until al dente. Drain and set aside.
2. Pat chicken breasts dry and season both sides with salt and pepper.
3. In a large skillet over medium-high heat, heat olive oil and 1 tablespoon butter.
4. Add the chicken and sear for 5–6 minutes on each side until golden and cooked through. Remove and set aside to rest.
5. In the same skillet, melt remaining butter. Add minced garlic and sauté for about 1 minute until fragrant.
6. Lower the heat slightly, then stir in heavy cream. Simmer for 3–4 minutes while stirring constantly.
7. Add Parmesan cheese and red pepper flakes. Stir until melted and smooth.
8. Add the cooked pasta and stir to coat well with the sauce.
9. Slice the chicken and serve it over or beside the pasta.
10. Garnish with chopped parsley and serve warm.
Notes
For ultra-creamy sauce, use freshly grated Parmesan—not pre-shredded.
If reheating leftovers, add a splash of cream or milk to revive the sauce.
Chicken thighs can be used for a juicier variation—adjust cook time as needed.
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 1g
- Sodium: 410mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 115mg
Keywords: creamy chicken pasta, garlic Parmesan pasta, chicken and rotini