Name: Cheesy Rotini with Garlic Parmesan Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 large chicken breasts (boneless and skinless); 3 tablespoons olive oil; 3 cloves garlic (minced); 0.5 teaspoon salt; 0.5 teaspoon black pepper; 1 teaspoon Italian seasoning; 0.5 cup grated Parmesan cheese; 0.5 cup breadcrumbs (optional); 12 oz rotini pasta; 1.5 cups shredded mozzarella cheese; 1 cup shredded cheddar cheese; 1.5 cups whole milk or heavy cream; 2 tablespoons butter; 2 tablespoons all-purpose flour; 0.5 teaspoon garlic powder; Salt and pepper to taste; 0.25 teaspoon crushed red pepper flakes (optional); Chopped parsley for garnish (optional)

Description

Cheesy Rotini with Garlic Parmesan Chicken is a warm hug on a plate!

Ingredients

Scale

2 large chicken breasts (boneless and skinless)
3 tablespoons olive oil
3 cloves garlic (minced)
0.5 teaspoon salt
0.5 teaspoon black pepper
1 teaspoon Italian seasoning
0.5 cup grated Parmesan cheese
0.5 cup breadcrumbs (optional)
12 oz rotini pasta
1.5 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1.5 cups whole milk or heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour
0.5 teaspoon garlic powder
Salt and pepper to taste
0.25 teaspoon crushed red pepper flakes (optional)
Chopped parsley for garnish (optional)

Instructions

Begin by bringing a large pot of salted water to a boil. Once boiling, add the rotini pasta and cook according to package instructions until al dente. This typically takes around 8-10 minutes. Remember to reserve about ½ cup of the pasta cooking water before draining the rest, as this starchy water can help adjust the consistency of your sauce later. Drain the pasta and set it aside for now.
While the pasta is cooking, it’s time to prepare the chicken. Start by seasoning your boneless and skinless chicken breasts with salt, black pepper, Italian seasoning, and minced garlic. For an extra layer of flavor, toss the seasoned chicken in grated Parmesan cheese. If you’d like a nice crunch, coat the chicken lightly in breadcrumbs as well. In a skillet, heat olive oil over medium heat, and then add the chicken. Cook for 4-5 minutes per side until the chicken is golden brown and fully cooked. Once done, remove from the skillet and set aside.
In the same skillet used for the chicken, reduce the heat slightly and add butter. Allow the butter to melt before whisking in the flour. Continue whisking for about one minute to create a roux. Gradually pour in the milk or heavy cream, whisking constantly until the mixture thickens. It should have a creamy consistency—this is the base of your sauce. Next, reduce the heat further and stir in the mozzarella and cheddar cheeses, alongside garlic powder, salt, pepper, and red pepper flakes for a hint of heat. Mix until the cheese completely melts and everything is well combined.
Add the drained pasta into the skillet with the creamy cheese sauce and toss everything gently to ensure the pasta is well-coated. If the sauce is too thick for your liking, gradually add the reserved pasta water until the desired creaminess is achieved. Slice the cooked chicken and place it atop the cheese-covered pasta. Give it a gentle mix to combine, ensuring that every bite has a little piece of chicken and cheese.
Finally, sprinkle some extra cheese on top of the assembled dish. Cover the skillet for about 2 minutes to allow the cheese to melt further. Once melted, garnish with freshly chopped parsley for a pop of color and fresh flavor, and then serve hot.

Notes

Make sure not to overcook the pasta; al dente ensures it maintains a good texture even after mixing with the sauce.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner

Nutrition

Calories: Approximately 680 per serving
Sodium: 850 mg
Protein: 42 g