Description
A comforting creamy pasta dish infused with rich Parmesan flavors and garlic, perfect for family gatherings.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons butter
- 10 oz rotini pasta
- 4 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 ½ cups heavy cream
- ½ cup chicken broth
- ¾ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add rotini pasta and cook according to package instructions, usually around 8-10 minutes. Drain and set aside.
- Season the chicken pieces with salt, pepper, and garlic powder.
- In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add the seasoned chicken and cook for about 6-8 minutes until golden brown and cooked through. Remove the chicken and keep it warm.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- Sprinkle in the flour and whisk for about 1 minute to create a roux.
- Gradually pour in heavy cream and chicken broth while whisking to prevent lumps. Continuously whisk until smooth.
- Stir in grated Parmesan, additional salt, pepper, and Italian seasoning. Let the sauce simmer for 3-5 minutes until it thickens.
- Combine cooked rotini and chicken in the skillet, stirring to coat everything in the creamy sauce. Heat through for another 2-3 minutes.
Notes
For a lighter version, use half-and-half instead of heavy cream. You can also add seasonal veggies for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Italian-Mexican Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 596
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 85mg