Chicken Rotini
Creamy, flavorful, and irresistibly comforting, this Chicken Rotini recipe is the perfect one-pan meal to satisfy the whole family. Tender rotini pasta and juicy, well-seasoned chicken breast come together in a rich garlic Parmesan cream sauce, creating a dish that’s indulgent yet easy to make. With just 20 minutes of prep time and simple pantry staples like heavy cream, chicken broth, and olive oil, this recipe balances convenience and gourmet appeal. A hint of red pepper flakes adds a subtle kick, while fresh parsley brightens the flavors and gives it a beautiful finishing touch. Perfect for weeknight dinners or casual gatherings, this creamy chicken pasta pairs wonderfully with a crisp side salad or warm garlic bread. Whether you’re craving comfort food or looking to delight your guests, this Chicken Rotini is a must-try!
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Recipe Information
Ingredients
- 12 oz Rotini pasta
- 1 lb Boneless, skinless chicken breast
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 units Garlic cloves, minced
- 1.5 cups Heavy cream
- 0.75 cups Grated Parmesan cheese
- 0.5 cups Chicken broth
- 2 tbsp Fresh parsley, chopped
- 0.25 tsp Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining and set the pasta aside.
While the pasta cooks, cut the boneless, skinless chicken breast into bite-sized pieces. Season the chicken with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken pieces and cook for 6-8 minutes, stirring occasionally, until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Using the same skillet, lower the heat to medium-low and add the minced garlic. Sauté for 1 minute, stirring frequently, until fragrant (be careful not to burn the garlic).
Pour in the heavy cream, chicken broth, and 1/4 teaspoon of red pepper flakes (if desired). Stir well and let the mixture simmer for 3-4 minutes, allowing it to slightly thicken.
Add the grated Parmesan cheese to the sauce, stirring until completely melted and incorporated. Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Return the cooked chicken to the skillet, along with the drained rotini pasta. Toss everything together to coat the pasta and chicken evenly in the creamy sauce. If the sauce is too thick, add a few tablespoons of reserved pasta water to loosen it.
Garnish the dish with freshly chopped parsley and serve warm. Optionally, top with extra Parmesan cheese.
Nutrition Facts
Calories |
739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 926 mg | 40% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.7 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 411 mg | 9% | |
*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.
