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Creamy Garlic Chicken Rotini

Tender pan-seared chicken breast served over rotini pasta tossed in a rich, glossy garlic Parmesan and Cheddar cream sauce. A 30-minute comfort food classic.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 Bowls
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 large chicken breasts boneless, skinless
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 salt and pepper to taste
  • 2 tbsp olive oil for searing
Pasta & Sauce
  • 16 oz rotini pasta uncooked
  • 4 tbsp unsalted butter
  • 4 cloves garlic minced
  • 2 cups heavy cream
  • 0.5 cup chicken broth
  • 1 cup Parmesan cheese freshly grated
  • 0.5 cup Cheddar cheese shredded (optional for color)
  • 2 tbsp fresh parsley chopped

Equipment

  • Large Skillet or Pan
  • Large pot for pasta
  • Chef's Knife
  • Whisk

Method
 

  1. Season chicken breasts generously with paprika, garlic powder, onion powder, salt, and pepper.
  2. Boil pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain.
  3. Heat olive oil in a skillet over medium-high. Sear chicken for 5-7 minutes per side until cooked through (165°F). Remove and let rest.
  4. In the same skillet, melt butter over medium heat. Sauté minced garlic for 30 seconds.
  5. Pour in heavy cream and chicken broth. Simmer for 3-4 minutes until slightly thickened.
  6. Remove from heat. Whisk in Parmesan and Cheddar cheese until smooth. Add reserved pasta water if needed to adjust consistency.
  7. Toss pasta in the sauce. Slice chicken and place on top. Garnish with parsley.

Notes

Grate your own cheese for the smoothest sauce; pre-shredded cheese contains anti-caking agents that cause graininess.