Description
Indulgent Cheesy Rotini with Garlic Parmesan Chicken Delight is a rich and creamy pasta dish featuring al dente rotini tossed in a luscious cheese sauce made from cheddar and parmesan, paired with perfectly sautéed garlic-seasoned chicken strips. This comforting meal combines the robust flavors of garlic, paprika, and fresh parsley for a satisfying dinner that comes together in just 30 minutes.
Ingredients
Scale
Pasta
- 8 ounces Rotini Pasta (Penne or fusilli can also work well)
Protein
- 2 pieces Boneless Chicken Breasts (Can be substituted with turkey or tofu)
Fats & 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)
Dairy
- 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. Add rotini pasta and cook until al dente, approximately 8 to 10 minutes. Drain the pasta and set aside, keeping it warm for later use.
- Prepare the Chicken: Slice the boneless chicken breasts into strips. Season them evenly with garlic powder, salt, black pepper, and paprika. Let the chicken strips sit for a few minutes to absorb the seasonings.
- Sauté the Chicken: Heat olive oil and unsalted butter in a skillet over medium heat. Add the seasoned chicken strips and sauté for 5 to 7 minutes per side, or until golden brown and fully cooked through.
- Make the Cheese Sauce: In the same skillet used for the chicken, sauté the minced garlic for about 1 minute until fragrant. Pour in the heavy cream and whisk the mixture until it begins to simmer gently. Gradually add shredded cheddar and grated parmesan cheese, whisking continuously until the sauce turns smooth and creamy.
- Combine Pasta and Sauce: Add the warm rotini pasta to the cheese sauce in the skillet. Toss gently to coat the pasta thoroughly with the sauce. Allow to simmer for an additional 2 to 3 minutes so the pasta can absorb the flavors.
- Serve with Chicken and Garnish: Transfer the cheesy rotini to serving plates. Top with the sautéed garlic parmesan chicken strips. Garnish generously with freshly chopped parsley before serving.
Notes
- For a lighter dish, substitute heavy cream with half-and-half.
- Use mozzarella or gouda cheese for a milder flavor variation.
- Replace garlic powder with fresh garlic for a stronger garlic aroma; omit garlic powder if using fresh garlic.
- Adjust seasoning to taste, especially salt and black pepper.
- Chicken can be substituted with turkey breast or firm tofu for different dietary preferences.
- To add a spicy kick, replace paprika with chili powder.
- Keep pasta warm after cooking to ensure the sauce binds well.
