Description
This Indulgent Cheesy Rotini with Garlic Parmesan Chicken Delight is a creamy, savory pasta dish combining tender sautéed chicken with a rich garlic parmesan cheese sauce. Perfect for a comforting weeknight meal, it features al dente rotini pasta enveloped in a luscious cheese sauce, accented with fresh parsley for brightness.
Ingredients
Scale
Pasta
- 8 ounces Rotini Pasta (Penne or fusilli can also work well.)
Protein
- 2 pieces Boneless Chicken Breasts (Can be substituted with turkey or tofu.)
Cooking Fats
- 2 tablespoons Olive Oil (Melted butter can add deeper flavor.)
- 1 tablespoon Unsalted Butter (Margarine is a suitable substitute if needed.)
Seasonings
- 2 cloves Minced Garlic (Fresh garlic is preferable.)
- 1 teaspoon Garlic Powder (Omit if using fresh garlic.)
- to taste Salt (Adjust to suit your preferences.)
- to taste Black Pepper (Adjust to suit your preferences.)
- 1 teaspoon Paprika (Feel free to replace with chili powder for some heat.)
Dairy
- 1 cup Heavy Cream (Half-and-half can create a lighter version.)
- 1 cup Shredded Cheddar Cheese (Mozzarella or gouda can provide delightful variations.)
- ½ cup Grated Parmesan Cheese (Nutritional yeast is a great vegan substitute.)
Garnish
- ¼ cup Fresh Parsley (Basil or chives also make excellent alternatives.)
Instructions
- Cook the Rotini Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 8–10 minutes. Drain the pasta and set it aside, keeping it warm for later use.
- Prepare the Chicken: Slice the boneless chicken breasts into strips. Season them thoroughly with garlic powder, salt, black pepper, and paprika. Allow the chicken to marinate briefly while you prepare the other elements.
- Sauté the Chicken: Heat olive oil and unsalted butter together in a skillet over medium heat. Add the seasoned chicken strips and sauté each side for 5 to 7 minutes until golden brown and fully cooked through.
- Make the Cheese Sauce: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and whisk continuously, bringing it to a gentle simmer. Gradually add the shredded cheddar and grated parmesan cheeses, whisking until the sauce is smooth and creamy.
- Combine Pasta and Sauce: Add the warm cooked rotini directly into the cheese sauce. Toss gently to coat all the pasta evenly. Let it simmer together for an additional 2 to 3 minutes to allow the flavors to meld perfectly.
- Serve with Chicken and Garnish: Transfer the cheesy pasta onto serving plates. Top each portion with the sautéed garlic parmesan chicken strips. Finish by sprinkling fresh chopped parsley over the top to add a burst of color and freshness.
Notes
- You may substitute chicken breasts with turkey strips or tofu for a different protein option.
- For a lighter cream sauce, replace heavy cream with half-and-half.
- Feel free to swap cheddar cheese with mozzarella or gouda to alter the flavor profile.
- If you prefer more heat, replace paprika with chili powder.
- Keep the pasta warm after draining by covering it with foil or a lid until ready to combine with the sauce.
- This dish pairs well with a simple green salad or steamed vegetables on the side.
