Description
Savor the irresistible Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce that blends Italian-inspired comfort with rich, velvety flavors. Cheese-lovers and pasta enthusiasts will delight in this hearty dish that promises a delectable culinary journey through simple yet elegant ingredients.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) boneless, skinless chicken breast (or thighs), cut into bite-sized pieces
Pasta and Dairy:
- 12 ounces (340 grams) rotini pasta
- 1 cup (240 milliliters) grated Parmesan cheese
- 1 1/2 cups (360 milliliters) heavy cream
- 1/2 cup (120 grams) shredded mozzarella cheese (optional)
Seasonings and Liquids:
- 2 tablespoons (30 grams) butter
- 1 tablespoon (15 milliliters) olive oil
- 4 cloves garlic, minced
- 1 cup (240 milliliters) chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup (120 milliliters) pasta water (if needed)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Boil rotini in salted water at high temperature for 8-10 minutes until perfectly al dente. Save 1/2 cup pasta water before draining, then set pasta aside.
- Season chicken pieces with salt, black pepper, smoked paprika, and Italian seasoning. Sear in hot olive oil over medium-high heat for 4-5 minutes per side until golden and thoroughly cooked.
- In the same skillet, melt butter and quickly sauté minced garlic for 30 seconds until aromatic. Pour chicken broth and heavy cream, stirring to combine smoothly.
- Bring sauce to gentle simmer and gradually incorporate Parmesan and mozzarella cheese, whisking until silky and uniform. Adjust consistency with reserved pasta water if needed.
- Add red pepper flakes for optional subtle heat. Gently fold cooked chicken back into the skillet with prepared rotini, ensuring complete sauce coverage.
- Remove from heat, garnish with fresh chopped parsley. Plate immediately and sprinkle additional Parmesan cheese on top for enhanced flavor profile.
Notes
- Choose boneless, skinless chicken breasts or thighs for even cooking and maximum tenderness.
- Pat chicken dry before seasoning to help spices adhere and create a perfect golden-brown crust.
- Cook rotini just until al dente to prevent mushy texture and maintain ideal pasta consistency.
- If sauce breaks or separates, whisk in a small amount of cold butter to help stabilize and smooth out the consistency.
- Swap heavy cream with coconut milk and use nutritional yeast instead of Parmesan for a vegan-friendly version.
- Adjust red pepper flakes based on heat preference, or omit completely for a milder flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 625 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 130 mg