Cheesy Chicken Rotini
Indulge in the ultimate comfort food with this Cheesy Chicken Rotini recipe, a one-pan wonder that's perfect for busy weeknights yet satisfying enough for a cozy family dinner. Featuring tender rotini pasta, bite-sized pieces of seasoned chicken breast, and a luxuriously creamy cheese sauce made with sharp cheddar, Parmesan, and a hint of garlic, this dish is as rich in flavor as it is easy to prepare. The homemade roux-based sauce, enhanced with whole milk and chicken broth, ensures a velvety texture that clings to every twist of pasta. Garnished with fresh parsley for a pop of color, this hearty meal comes together in just 45 minutes and serves four. Whether you're craving comfort food or hosting a casual dinner, this cheesy pasta recipe is sure to become a favorite! Perfect for searches like "easy cheesy pasta recipes," "creamy rotini dishes," and "weeknight chicken dinners."
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Recipe Information
Ingredients
- 12 ounces rotini pasta
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 2 cups sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook rotini pasta according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, cut the chicken breasts into bite-sized pieces. Season with salt, pepper, and paprika.
In a large skillet, heat olive oil over medium heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until fully cooked and golden brown on the outside. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Sprinkle the flour over the garlic and butter mixture, whisking continuously for 1-2 minutes to create a roux.
Slowly whisk in the milk and chicken broth, making sure there are no lumps. Continue to cook for 3-4 minutes, stirring often, until the sauce thickens.
Reduce the heat and stir in the shredded cheddar cheese and grated Parmesan cheese until melted and smooth. Season the sauce with additional salt and pepper to taste.
Add the cooked chicken back into the skillet, along with the drained rotini pasta. Toss everything together until well coated with the creamy cheese sauce.
Remove from heat and garnish with chopped parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 24.5 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 1464 mg | 64% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 6.7 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 791 mg | 61% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 644 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
