Name: Indulgent Cheesy Rotini with Garlic Parmesan Chicken Dinner Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz Rotini Pasta (Can be swapped with penne or fusilli.); 2 pieces Boneless Chicken Breasts (Thighs are a good substitute.); 1 tsp Garlic Powder (Can be omitted if using fresh garlic.); 1 tsp Salt (Consider using kosher salt.); 1 tsp Black Pepper; 1 tsp Paprika (Cayenne is a good spicy option.); 2 tbsp Olive Oil (Can swap with canola.); 1 tbsp Unsalted Butter (Margarine works too.); 2 cloves Garlic (Freshly minced, avoid jarred.); 1 cup Heavy Cream (Use half-and-half for a lighter alternative.); 1 cup Shredded Cheddar Cheese (Mozzarella or cheese blend can substitute.); 1/2 cup Grated Parmesan Cheese (Nutritional yeast can work for a vegan option.); 2 tbsp Fresh Parsley (Basil or chives can also be used.)

Description

This indulgent Cheesy Rotini with Garlic Parmesan Chicken Dinner is a comforting and hearty meal perfect for a quick weeknight dinner. Tender strips of garlic-seasoned chicken sit atop creamy, cheesy rotini pasta tossed in a luscious garlic parmesan sauce. With simple ingredients and straightforward steps, this recipe delivers rich flavors in just 30 minutes.

Ingredients

Scale

Pasta

8 oz Rotini Pasta (Can be swapped with penne or fusilli.)

Chicken

2 pieces Boneless Chicken Breasts (Thighs are a good substitute.)
1 tsp Garlic Powder (Can be omitted if using fresh garlic.)
1 tsp Salt (Consider using kosher salt.)
1 tsp Black Pepper
1 tsp Paprika (Cayenne is a good spicy option.)

Cooking Fats & Oils

2 tbsp Olive Oil (Can swap with canola.)
1 tbsp Unsalted Butter (Margarine works too.)

Sauce

2 cloves Garlic (Freshly minced, avoid jarred.)
1 cup Heavy Cream (Use half-and-half for a lighter alternative.)
1 cup Shredded Cheddar Cheese (Mozzarella or cheese blend can substitute.)
1/2 cup Grated Parmesan Cheese (Nutritional yeast can work for a vegan option.)

Garnish

2 tbsp Fresh Parsley (Basil or chives can also be used.)

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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 for about 8-10 minutes until al dente. Drain and set aside.
Prepare the Chicken: Slice the boneless chicken breasts into strips and season evenly with garlic powder, salt, black pepper, and paprika.
Cook the Chicken: Heat olive oil and butter in a skillet over medium heat. Add the seasoned chicken strips and cook for about 5-7 minutes per side until golden brown and fully cooked through. Remove from skillet and keep warm on a plate.
Make the Sauce: Reduce the heat to low and in the same skillet, sauté the freshly minced garlic until fragrant. Add heavy cream, shredded cheddar cheese, and grated parmesan cheese, stirring constantly until the cheeses have melted and the sauce is smooth and slightly thickened.
Combine the Pasta and Sauce: Add the drained rotini pasta to the skillet with the sauce. Toss well to coat the pasta evenly. Simmer together for 2-3 minutes to allow the flavors to meld and the sauce to thicken further.
Serve the Dish: Plate the cheesy rotini pasta, top with the garlic parmesan chicken strips, and garnish with freshly chopped parsley for a fresh finish.

Notes

Substitute penne or fusilli pasta if rotini is unavailable.
Chicken thighs can be used instead of breasts for a juicier texture.
Use half-and-half instead of heavy cream for a lighter sauce.
Mozzarella or a cheese blend can replace cheddar for a milder flavor.
Adjust paprika for desired spiciness or use cayenne for extra heat.
Freshly minced garlic provides the best flavor; avoid jarred garlic for this recipe.
Reserve some pasta water to loosen the sauce if needed.