Description
A comforting and flavorful pasta dish made with tender garlic butter chicken, rotini pasta, and a rich, creamy Parmesan sauce—perfect for an easy yet satisfying dinner.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 4 cloves garlic, minced
- 2 cups rotini pasta (dry)
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon Italian seasoning
- 1/4 cup reserved pasta cooking water
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Cook the rotini pasta in salted boiling water according to package instructions until al dente. Reserve 1/4 cup of the pasta water, then drain and set aside.
- In a large skillet over medium heat, add butter and olive oil. Once melted, add the chicken pieces and season with salt and pepper.
- Cook the chicken for 5–7 minutes, stirring occasionally, until golden and cooked through.
- Add the minced garlic and Italian seasoning to the skillet and sauté for about 30 seconds until fragrant.
- Reduce heat to low and pour in the heavy cream, stirring gently.
- Add the grated Parmesan cheese and stir until the sauce is smooth and slightly thickened.
- Add the cooked rotini pasta to the skillet along with the reserved pasta water. Toss to coat evenly in the sauce.
- Simmer for 2–3 minutes until everything is well combined and heated through.
- Garnish with chopped parsley if desired and serve warm.
Notes
- You can substitute half-and-half for heavy cream for a lighter sauce.
- Add mushrooms or spinach for extra vegetables.
- Freshly grated Parmesan melts better than pre-shredded cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American