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
Scale
- For the Chicken:
- 2 large boneless, skinless chicken breasts, sliced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- For the Sauce:
- 3 tbsp unsalted butter
- 5 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups chicken broth (low sodium)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- For the Pasta:
- 8 oz rotini pasta (about 2 ½ cups)
- ½ cup reserved pasta water
- Optional Garnish:
- Fresh parsley, chopped
- Extra parmesan
- Crushed red pepper flakes
Instructions
- Season chicken with salt, pepper, and smoked paprika.
- Heat olive oil and 1 tbsp butter in a skillet. Cook chicken until golden, 4–5 minutes per side. Remove and set aside.
- In another pot, cook rotini pasta. Reserve ½ cup of pasta water and drain.
- In the same skillet, melt 3 tbsp butter. Add minced garlic and sauté for 1–2 minutes.
- Stir in flour to create a roux. Gradually whisk in chicken broth.
- Add heavy cream and bring to a simmer. Stir in parmesan until melted.
- Return chicken to the skillet and stir in cooked rotini.
- Adjust sauce thickness with pasta water if needed. Season to taste.
- Garnish with parsley, extra cheese, or red pepper flakes before serving.
Notes
- Substitute penne or bowtie pasta if rotini is unavailable.
- Add spinach or steamed broccoli for a veggie boost.
- 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