Description
This indulgent cheesy rotini with garlic Parmesan chicken combines perfectly cooked pasta with a rich, creamy cheese sauce and tender sautéed chicken strips, all enhanced with fresh garlic and herbs for a delightful and satisfying meal perfect for any weeknight dinner.
Ingredients
Scale
Pasta
- 8 ounces Rotini Pasta (Penne or fusilli can also work well)
Chicken
- 2 pieces Boneless Chicken Breasts (Can be substituted with turkey or tofu)
Cooking Fats and Oils
- 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)
Cheese Sauce
- 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, then add the rotini pasta. Cook until al dente, which usually takes about 8 to 10 minutes. Once cooked, drain the pasta and set it aside, keeping it warm for later use.
- Prepare the Chicken: Slice the boneless chicken breasts into thin strips. Season these strips evenly with garlic powder, salt, black pepper, and paprika. Let the chicken sit for a few minutes to absorb the flavors before cooking.
- Sauté the Chicken: Heat the olive oil and unsalted butter in a skillet over medium heat. Add the seasoned chicken strips and sauté them for approximately 5 to 7 minutes on each side, or until they turn golden brown and are fully cooked through.
- Make the Cheese Sauce: In the same skillet used for the chicken, add the minced garlic and sauté it for about 1 minute until fragrant. Pour in the heavy cream and whisk continuously until the mixture begins to simmer. Gradually add the shredded cheddar and grated Parmesan cheese, whisking constantly until the sauce becomes smooth and creamy.
- Combine Pasta and Sauce: Add the warm rotini pasta to the skillet with the cheese sauce. Toss gently to ensure the pasta is well-coated. Let it simmer together for an additional 2 to 3 minutes to allow the pasta to absorb the flavors of the sauce.
- Serve with Chicken and Garnish: Plate the cheesy rotini and top it with the sautéed chicken strips. Finish by garnishing with freshly chopped parsley for a burst of color and freshness before serving.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Different cheeses like mozzarella or gouda can be used for a unique flavor profile.
- Using fresh garlic enhances the taste, but garlic powder is fine if fresh is unavailable.
- You can substitute chicken with turkey or tofu to suit dietary preferences.
- Adjust seasoning like salt, pepper, and paprika to your taste for desired spice levels.
- Keep the pasta warm after draining to help the sauce adhere better.
