Description
This indulgent creamy garlic Parmesan chicken with cheesy twisted rotini pasta is a rich and comforting dish perfect for dinner. Juicy chicken breasts are pan-seared to golden perfection and served atop a luscious garlic-infused Parmesan cream sauce coating perfectly cooked rotini pasta. With a hint of red pepper flakes for optional heat and fresh parsley garnish, this recipe delivers bold flavors in just 35 minutes.
Ingredients
Scale
Chicken
- 4 pieces Chicken Breasts (Can swap with boneless thighs for richer flavor)
- 1 teaspoon Salt (Essential for seasoning)
- 1 teaspoon Black Pepper (Essential for seasoning)
- 2 tablespoons Olive Oil (For cooking chicken)
Pasta
- 8 ounces Rotini Pasta (Holds the sauce well)
Sauce
- 1 cup Heavy Cream (Brings richness to the sauce)
- 1 cup Grated Parmesan Cheese (Essential for creamy consistency)
- 4 cloves Garlic (minced) (Fresh garlic is best)
- 2 tablespoons Butter (For sautéing and sauce base)
- 1/2 teaspoon Red Pepper Flakes (Optional, for heat)
- 1/4 cup Fresh Parsley (chopped) (For garnish)
Instructions
- Preparation: Pat dry the chicken breasts thoroughly using paper towels to ensure better searing. Season each side generously with salt, black pepper, and lightly drizzle with olive oil to enhance flavor and aid browning.
- Cook the Chicken: Heat a large skillet over medium-high heat and add a mixture of butter and olive oil. Once shimmering, place the seasoned chicken breasts in the skillet and cook for 6-7 minutes per side until golden brown and cooked through. Remove from skillet and let rest.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve one cup of pasta cooking water before draining the pasta.
- Make the Garlic Parmesan Sauce: In the same skillet used for chicken, melt additional butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in heavy cream and bring to a gentle simmer.
- Add Cheese and Combine: Gradually stir in the grated Parmesan cheese until the sauce becomes smooth and creamy. If desired, stir in red pepper flakes for a subtle heat.
- Toss Pasta in Sauce: Add drained rotini pasta to the skillet with the sauce, tossing well to coat each piece. Adjust sauce consistency by adding reserved pasta water a little at a time until desired creaminess is achieved.
- Serve: Slice the rested chicken breasts into strips and arrange them over the cheesy pasta. Garnish with chopped fresh parsley and sprinkle with extra Parmesan cheese for added flavor and presentation.
- Enjoy: Serve immediately while hot, ideally accompanied by a crisp green salad or warm garlic bread for a complete meal experience.
Notes
- For a richer flavor, substitute chicken breasts with boneless thighs.
- Be careful not to overcook the chicken to keep it juicy and tender.
- Reserve pasta water is essential to adjust sauce consistency and help the sauce cling to the pasta.
- Use freshly grated Parmesan cheese for best texture and flavor impact.
- Red pepper flakes add a nice gentle heat but can be omitted if preferred.
- Let chicken rest after cooking to preserve juices and prevent dryness.
