Description
Indulge in this creamy and flavorful Cheesy Rotini with Garlic Parmesan Chicken Delight. Tender strips of garlic and paprika-seasoned chicken are sautéed to perfection and paired with al dente spiral rotini pasta smothered in a luscious cheddar and parmesan cheese sauce. This quick 30-minute meal combines rich textures and fresh herbs for a comforting and satisfying dinner perfect for any occasion.
Ingredients
Scale
Pasta and Seasonings
- 8 ounces Rotini Pasta
- 1 teaspoon Salt (for pasta boiling)
Chicken and Seasonings
- 1 pound Boneless Chicken Breasts, sliced into strips
- 1 tablespoon Olive Oil
- 1 tablespoon Unsalted Butter
- 2 cloves Garlic, minced
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black Pepper, freshly ground
Creamy Cheese Sauce
- 1 cup Heavy Cream
- 1 cup Shredded Cheddar Cheese
- 1/2 cup Grated Parmesan Cheese
- 2 tablespoons Chopped Fresh Parsley (for garnish)
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil over high heat. Add the rotini pasta and cook according to package instructions for 8-10 minutes until al dente. Drain the pasta in a colander and set aside without rinsing to preserve starchiness.
- Prepare and Cook the Chicken: While the pasta cooks, slice boneless chicken breasts into strips. Heat olive oil and unsalted butter together in a large skillet over medium heat. Add chicken strips and season generously with salt, black pepper, garlic powder, and paprika. Sauté chicken for 5-7 minutes per side until golden brown and fully cooked. Remove chicken from skillet and keep warm.
- Make the Garlic Cream Sauce: Reduce heat to medium in the same skillet and add minced garlic. Sauté for about 30 seconds until fragrant. Pour in heavy cream and gradually whisk in shredded cheddar and grated parmesan cheese until the sauce becomes creamy and smooth. Adjust seasoning with salt and black pepper as needed.
- Combine Pasta and Sauce: Add the cooked rotini directly into the skillet with the cheese sauce. Gently toss to coat the pasta evenly. Let it simmer on low heat for 2-3 minutes to allow the flavors to meld and the pasta to warm through. The sauce should be luscious and creamy.
- Serve: Transfer the cheesy rotini to a serving platter. Arrange the sautéed chicken strips on top to allow their juices to mingle with the pasta. Garnish with chopped fresh parsley for a fresh color contrast. Serve hot while creamy and delicious.
Notes
- Do not rinse the pasta after draining to keep the sauce sticking nicely to the rotini.
- You can substitute chicken thighs for a juicier option.
- Adjust paprika and garlic powder levels to your spice preference.
- Use freshly grated cheese for better melting and flavor.
- For a lighter version, substitute heavy cream with half-and-half or milk, though sauce will be less rich.
