Description
A comforting one‑pan pasta dish featuring juicy chicken and al dente rotini in a rich garlic‑butter‑Parmesan sauce.
Ingredients
- 12 oz rotini pasta
- 2 boneless, skinless chicken breasts
- 3 tbsp butter, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- Chopped parsley, for garnish
Instructions
- Cook rotini pasta according to package instructions until al dente; drain and set aside.
- Season chicken breasts with salt and pepper.
- In a large skillet over medium heat, melt 1 tbsp butter; cook chicken 6–7 min per side until golden and cooked through. Remove and let rest.
- Melt remaining 2 tbsp butter in the same skillet; sauté garlic 1–2 min until fragrant.
- Pour in heavy cream; simmer 3–4 min until slightly thickened, stirring constantly.
- Stir in Parmesan until smooth; season with salt and pepper.
- Slice chicken into strips.
- Add pasta and chicken back to skillet; toss gently to coat evenly.
- Remove from heat and garnish with parsley before serving.
Notes
- Use freshly grated Parmesan for a smoother sauce.
- Don’t overcook chicken; it should remain juicy.
- For a thicker sauce, add a cornstarch slurry.
- You can swap rotini with penne or fusilli.
- Leftovers refrigerate up to 3 days; reheat gently with cream or milk.