Description

This Indulgent Cheesy Alfredo Twisted Pasta with Garlic Butter Chicken is a creamy, flavorful dish combining tender garlic butter chicken with rich Alfredo sauce and perfectly cooked rotini pasta. Featuring a luxurious blend of Parmesan cheese and Italian seasoning, this recipe offers a comforting and satisfying meal perfect for any occasion.

Ingredients

Scale

Chicken and Seasoning

1 pound Chicken Breast (Substitution: Use thighs for a richer taste.)
4 cloves Garlic, minced (Substitution: Garlic powder may be used in a pinch.)
to taste Salt (Adjust to taste.)
to taste Black Pepper (Adjust to taste.)
1 tablespoon Italian Seasoning (Substitution: Use dried herbs like basil, oregano, or thyme.)

Cooking Fats

2 tablespoons Butter (Note: Use unsalted butter to control salt in the dish.)
1 tablespoon Olive Oil (Substitution: Can use vegetable oil if preferred.)

Alfredo Sauce

1 cup Heavy Cream (Note: Half and half can be used for a lighter version.)
1 cup Parmesan Cheese, freshly grated recommended (Note: Freshly grated will yield the best texture; store-bought can clump.)

Pasta and Garnish

12 ounces Rotini Pasta (Substitution: Penne or fusilli may be used instead.)
to taste Parsley (Substitution: Dried parsley is acceptable.)

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Instructions

Season Chicken: Dice the chicken breast into bite-sized pieces, then season thoroughly with salt, black pepper, and Italian seasoning. Let the seasoned chicken rest for 5 minutes to absorb the flavors.
Prepare Garlic Butter Base: Heat olive oil and butter together in a skillet over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant but not browned.
Sauté Chicken: Add the seasoned chicken pieces to the skillet and sauté for 5 to 7 minutes, cooking until the chicken is golden brown and cooked through. Once done, remove the chicken from the skillet and set aside.
Cook Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 8 to 10 minutes. Before draining, reserve ½ cup of the pasta cooking water for the sauce.
Make Alfredo Sauce: Reduce the heat on the skillet to low and pour in the heavy cream. Let it simmer gently for about 2 minutes, stirring occasionally to prevent scorching.
Add Cheese: Whisk in the grated Parmesan cheese gradually until it melts completely and the sauce becomes smooth and creamy. If the sauce is too thick, adjust the consistency by incorporating some of the reserved pasta water.
Combine Pasta and Sauce: Fold the cooked rotini pasta into the Alfredo sauce in the skillet. Let everything simmer together for 1 to 2 minutes to allow the flavors to meld.
Add Chicken Back: Return the garlic butter chicken to the skillet with the pasta and sauce. Toss gently but thoroughly to combine the dish evenly.
Garnish and Serve: Sprinkle fresh or dried parsley over the dish as a final garnish and serve immediately while hot and creamy.

Notes

Use unsalted butter to better control the salt level in the dish.
Freshly grated Parmesan cheese improves sauce texture and flavor compared to pre-grated varieties.
Reserve some pasta water to thin the sauce if it becomes too thick.
For a lighter option, substitute heavy cream with half and half.
Chicken thighs can be used instead of breast for a richer flavor.
Dried parsley can be used when fresh parsley is unavailable.