Creamy, cheesy rotini meets garlicky Parmesan chicken in a weeknight dinner that’s comfort food incarnate. Ready in about 30–40 minutes, this Cheesy Rotini with Garlic Parmesan Chicken is exactly the kind of meal that comforts picky eaters, stretches a grocery budget, and still looks like you put in effort. If you’re collecting reliable pasta dinners, this fits perfectly alongside other one-pan chicken-pasta ideas like this crockpot angel chicken with pasta for nights when you want set-it-and-forget-it convenience.
Why you’ll love this dish
This recipe balances creamy, savory cheese sauce with simply seasoned, seared chicken so every forkful feels complete. It’s fast enough for busy evenings, flexible enough for substitutions, and familiar enough to please kids and adults alike. The rotini’s spirals trap sauce, making every bite glossy and satisfying.
“Family approved: tender chicken, silky sauce, and cheese that actually melts—my go-to when I need dinner on the table fast.” — home cook review
Beyond flavor, it’s economical: pantry staples (pasta, garlic, cream, Parmesan) transform a couple of chicken breasts into a satisfying meal. It also scales easily for guests or meal prep.
Step-by-step overview
This recipe follows a simple, logical sequence so you can multitask and avoid overcooking:
- Season and pan-sear the chicken until golden and cooked through; let it rest and slice.
- Boil the rotini until al dente and drain.
- Use the same skillet to gently sauté garlic, then add heavy cream.
- Stir in freshly grated Parmesan and shredded mozzarella until silky; season.
- Toss the drained rotini into the cheese sauce and coat thoroughly.
- Plate the pasta, top with sliced chicken, parsley, and extra Parmesan.
Knowing this order helps you prepare sides while the pasta cooks—no last-minute scrambling.
What you’ll need
- 340 g rotini pasta (about 12 oz) — any short spiral pasta works
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced (more if you like)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese (not pre-grated for best melting)
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon salt (divided; adjust to taste)
- 1/2 teaspoon black pepper (freshly ground preferred)
- 1 teaspoon Italian seasoning
- 2 tablespoons chopped fresh parsley for garnish
Ingredient notes and swaps:
- Heavy cream can be lightened with 3/4 cup half-and-half plus 1/4 cup cream, but sauce will be slightly thinner.
- For a lower-dairy version, use a cup of whole-milk Greek yogurt stirred in off the heat (temper it first) and reduce mozzarella.
- Gluten-free rotini works fine; adjust cooking time to package instructions.
Step-by-step instructions
- Prepare the chicken: Pat the breasts dry and season both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the Italian seasoning. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Sear the chicken: Add the breasts and cook 5–6 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice thinly against the grain.
- Cook the pasta: While the chicken cooks, bring a large pot of salted water to a boil. Add the rotini and cook according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- Build the sauce: Return the skillet to medium heat. If needed, add a splash of olive oil. Sauté the minced garlic 1–2 minutes until fragrant but not browned.
- Add cream and cheeses: Pour in the heavy cream and bring to a gentle simmer. Lower the heat and whisk in the freshly grated Parmesan and shredded mozzarella until the sauce is smooth and creamy. If the sauce is too thick, stir in a tablespoon or two of reserved pasta water until you reach the desired consistency.
- Season: Taste and season with remaining salt and pepper as needed.
- Combine and finish: Toss the cooked rotini into the cheese sauce until every spiral is coated. Plate the pasta, top with sliced chicken, sprinkle with chopped parsley, and add extra Parmesan if you like. Serve immediately.
Short, active steps and timing tips help you finish this in one go and keep the sauce silky.
Best ways to enjoy it
This dish stands on its own but benefits from bright or crunchy contrasts:
- A simple arugula or mixed-green salad with lemon vinaigrette cuts the richness.
- Toasted garlic bread or roasted broccoli adds texture.
- For a bolder meal, serve alongside roasted cherry tomatoes or sautéed spinach with a squeeze of lemon.
If you want another creamy, crowd-pleasing pasta to rotate through weeknights, try this Cajun cream cheese chicken pasta bake for a spicier, oven-baked alternative.
Storage and reheating tips
- Refrigerator: Cool leftovers within 2 hours and store in an airtight container for up to 3–4 days.
- Freezing: For best texture, freeze only the plain cooked pasta (without chicken) for up to 2 months. Thaw overnight in the fridge and reheat with fresh sauce. Cooked chicken freezes well but can dry out when reheated; slice before freezing to reheat more quickly.
- Reheating: Warm gently on the stovetop over low heat with a splash of milk, cream, or reserved pasta water to loosen the sauce. Microwave in short 30-second bursts, stirring in between and adding a tablespoon of liquid if needed. Ensure reheated chicken reaches 165°F (74°C).
Always follow safe cooling and reheating practices to avoid bacterial growth.
Helpful cooking tips
- Don’t skip resting the chicken — it keeps juices in and prevents drying when sliced.
- Use freshly grated Parmesan for the best melting and flavor; pre-grated varieties contain anti-caking agents that affect creaminess.
- Reserve pasta water — the starchy liquid is magic for smoothing and thinning the sauce without diluting flavor.
- Keep heat moderate when adding cheese: too-high heat causes the dairy to separate. Melt cheeses over low heat and whisk constantly.
- If sauce breaks, whisk in a small spoonful of cold butter or a splash of cream off heat to bring it back together.
These small steps make a big difference in texture and flavor.
Creative twists
- Vegetarian: Omit chicken and add roasted mushrooms, sun-dried tomatoes, or sautéed chickpeas for protein.
- Spicy: Stir in red pepper flakes or a teaspoon of hot sauce to the cream before adding cheese.
- Baked version: Transfer assembled pasta to a baking dish, top with extra mozzarella, and broil until bubbly and golden for a gratin-style finish.
- Herb-forward: Swap parsley for basil or tarragon for a different aromatic profile.
- Lighter take: Use part-skim ricotta stirred into warm sauce for creaminess with less fat.
Experimenting with textures and heat levels keeps this recipe fresh.
Common questions
Q: How long does this recipe take from start to finish?
A: Plan on 30–40 minutes total. Chicken and pasta cook concurrently, so multitasking speeds things up.
Q: Can I use pre-shredded Parmesan or mozzarella?
A: Freshly grated Parmesan is recommended for melting and flavor. Pre-shredded mozzarella often contains additives that affect melting; freshly shredded is best.
Q: What’s the best way to prevent the sauce from thinning too much?
A: Start with less pasta water and add a tablespoon at a time. If it becomes too thin, simmer gently to reduce, or whisk in a touch more grated Parmesan to thicken.
Q: Can I make this ahead for meal prep?
A: Yes — store pasta and chicken separately. Reheat the pasta with a splash of cream or milk and gently rewarm the sliced chicken to avoid drying.
Q: Is this dish freezer-friendly?
A: The assembled dish doesn’t freeze well because dairy can separate, but cooked pasta (no sauce) and cooked chicken can be frozen separately. Thaw and freshly prepare the sauce when ready to eat.
If you have other questions about substitutions or timing, ask and I’ll help adapt this to your pantry and schedule.
Cheesy Rotini with Garlic Parmesan Chicken
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil For searing the chicken
- 1/2 teaspoon black pepper Freshly ground preferred
- 1/2 teaspoon salt Divided; adjust to taste
- 1 teaspoon Italian seasoning
For the Pasta and Sauce
- 340 g rotini pasta (about 12 oz; any short spiral pasta works)
- 3 cloves garlic Minced (more if you like)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese Not pre-grated for best melting
- 1/2 cup shredded mozzarella cheese
For Garnish
- 2 tablespoons chopped fresh parsley For garnish
Instructions
Preparation
- Pat the chicken breasts dry and season both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and Italian seasoning.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Cooking Chicken
- Add the chicken breasts to the skillet and cook for 5–6 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
- Transfer to a cutting board, let rest for 5 minutes, then slice thinly against the grain.
Cooking Pasta
- While the chicken cooks, bring a large pot of salted water to a boil.
- Add the rotini and cook according to package directions until al dente, reserving 1/2 cup of pasta water, then drain.
Building the Sauce
- Return the skillet to medium heat and sauté minced garlic for 1–2 minutes until fragrant but not browned.
- Pour in the heavy cream and bring to a gentle simmer.
- Lower the heat and whisk in the freshly grated Parmesan and shredded mozzarella until smooth and creamy.
- If the sauce is too thick, stir in a tablespoon or two of reserved pasta water until the desired consistency is reached.
Combining the Dish
- Taste and season with remaining salt and pepper as needed.
- Toss the cooked rotini into the cheese sauce until every spiral is coated.
- Plate the pasta, top with sliced chicken, sprinkle with chopped parsley, and add extra Parmesan if desired. Serve immediately.