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Ultimate Creamy Garlic Parmesan Chicken and Rotini Skillet

A close-up of creamy garlic chicken and rotini in parmesan sauce, featuring chunks of seasoned chicken over corkscrew pasta.
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Make this rich and comforting stovetop chicken pasta dinner tonight. This recipe delivers restaurant quality flavor using simple ingredients for a quick weeknight meal.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 ounces rotini pasta
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/4 cup reserved pasta water
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Season the chicken pieces with salt and pepper. Heat the olive oil and butter in a large skillet over medium-high heat.
  2. Add the seasoned chicken to the skillet and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the minced garlic and Italian seasoning to the same skillet. Cook for about 1 minute until fragrant. Do not let the garlic burn.
  4. Add the rotini pasta and chicken broth to the skillet. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 10 to 12 minutes, stirring occasionally, until the pasta is nearly tender and most of the liquid is absorbed.
  5. Stir in the heavy cream. Let it simmer gently for 2 minutes to thicken slightly.
  6. Remove the skillet from the heat. Stir in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
  7. Return the cooked chicken to the skillet and stir to coat everything in the rich parmesan cream sauce.
  8. Serve immediately, garnished with fresh parsley.

Notes

  • For the best flavor, use freshly grated Parmesan cheese instead of pre-shredded varieties; it melts smoother into the sauce.
  • If you prefer a thicker sauce, let the mixture simmer uncovered for a few extra minutes before adding the cream.
  • You can substitute rotini with penne or fusilli pasta if needed.

Nutrition

Find it online: https://kingscook.com/creamy-garlic-chicken-and-rotini-in-parmesan-sauce/