Cheesy Rotini with Garlic Parmesan Chicken
A comforting, creamy cheese sauce paired with garlicky Parmesan chicken, this Cheesy Rotini is a quick and economical weeknight dinner option that pleases both kids and adults.
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.
Notes
Cool leftovers within 2 hours and store in an airtight container for up to 3–4 days. For best texture when freezing, only freeze plain cooked pasta (without chicken).