Name: Irresistibly Cheesy Rotini with Garlic Parmesan Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 ounces Rotini Pasta (can substitute with penne or fusilli); 2 boneless Chicken Breasts (can replace with turkey or tofu); 2 tablespoons Olive Oil (can substitute with canola or vegetable oil); 2 tablespoons Unsalted Butter (can use more olive oil if dairy-free); 3 cloves Garlic (minced); 1 teaspoon Garlic Powder (adjustable to taste); 1 teaspoon Salt (adjust based on dietary restrictions); 1/2 teaspoon Black Pepper (freshly ground is preferred); 1 teaspoon Paprika (can use smoked paprika for extra depth); 1 cup Heavy Cream (can substitute with half-and-half or coconut cream); 1 cup Shredded Cheddar Cheese (alternatives include Monterey Jack); 1/2 cup Grated Parmesan Cheese (for a vegan alternative, use nutritional yeast); 2 tablespoons Chopped Fresh Parsley (can omit if not available)

Description

This Irresistibly Cheesy Rotini with Garlic Parmesan Chicken recipe combines tender chicken strips with a creamy garlic-parmesan sauce and perfectly cooked rotini pasta. Ready in just 30 minutes, it’s a comforting and flavorful dish that’s perfect for weeknight dinners or casual gatherings.

Ingredients

Scale

Pasta

8 ounces Rotini Pasta (can substitute with penne or fusilli)

Chicken

2 boneless Chicken Breasts (can replace with turkey or tofu)

Sauce & Seasoning

2 tablespoons Olive Oil (can substitute with canola or vegetable oil)
2 tablespoons Unsalted Butter (can use more olive oil if dairy-free)
3 cloves Garlic (minced)
1 teaspoon Garlic Powder (adjustable to taste)
1 teaspoon Salt (adjust based on dietary restrictions)
1/2 teaspoon Black Pepper (freshly ground is preferred)
1 teaspoon Paprika (can use smoked paprika for extra depth)
1 cup Heavy Cream (can substitute with half-and-half or coconut cream)
1 cup Shredded Cheddar Cheese (alternatives include Monterey Jack)
1/2 cup Grated Parmesan Cheese (for a vegan alternative, use nutritional yeast)
2 tablespoons Chopped Fresh Parsley (can omit if not available)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package instructions, about 8-10 minutes until al dente. Drain the pasta and set aside.
Prepare the Chicken: Slice the boneless chicken breasts into strips. Season the chicken with garlic powder, salt, freshly ground black pepper, and paprika, ensuring even coating.
Cook the Chicken: Heat butter and olive oil in a large skillet over medium heat. Add the seasoned chicken strips and cook for 5-7 minutes on each side until golden brown and thoroughly cooked.
Sauté Garlic and Make Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring it to a simmer.
Add Cheese: Whisk in the shredded cheddar cheese and grated parmesan cheese into the simmering cream until the sauce becomes smooth and creamy.
Toss Pasta with Sauce: Add the drained rotini pasta to the skillet with sauce. Toss well to combine and let it simmer for an additional 2-3 minutes to thicken slightly.
Serve: Plate the creamy pasta and top with the sautéed garlic parmesan chicken strips. Garnish with chopped fresh parsley and serve immediately for the best taste and texture.

Notes

To make this dish dairy-free, substitute butter with extra olive oil and use coconut cream instead of heavy cream.
You can replace chicken breasts with turkey or tofu for variation.
Adjust salt and seasoning to your dietary needs or preferences.
Use smoked paprika for a deeper, smoky flavor.
Ensure the chicken is cooked through by checking that there is no pink inside and the juices run clear.
Fresh parsley adds a bright, fresh garnish but can be omitted if unavailable.