Tanya Rivers
If there’s one meal that combines creamy indulgence with hearty comfort, it’s this Cheesy Rotini with Garlic Parmesan Chicken. Imagine tender rotini pasta coated in a rich, velvety cheese sauce, paired with perfectly seasoned chicken seared to golden perfection. Every bite delivers a mouthful of cozy satisfaction and bold garlic-parmesan flavor.
This dish is the perfect answer to busy weeknights or cozy weekend dinners when you crave something warm, filling, and irresistibly cheesy. With minimal prep and maximum flavor, it’s a family favorite that will have everyone asking for seconds.
Why You’ll Love This Cheesy Rotini with Garlic Parmesan Chicken
- Flavor-packed: The garlic and Parmesan create a savory, mouthwatering base for the creamy sauce.
- Family-friendly: Kids and adults both love cheesy pasta and juicy chicken.
- Quick and easy: Perfect for weeknights without sacrificing taste.
- Versatile: Works for both casual dinners and special occasions.
What Type of Pasta Works Best for This Dish?
While rotini is the star here for its spiral shape that clings to every drop of sauce, you can absolutely experiment with other short pasta shapes like penne, fusilli, or cavatappi. The key is to choose a pasta that can hold onto the creamy cheese sauce so every bite is loaded with flavor.
Ingredients for the Cheesy Rotini with Garlic Parmesan Chicken
Every ingredient here plays a vital role in building the rich, savory flavors of this dish.
- Rotini pasta – Its spiral shape holds onto the creamy sauce perfectly.
- Boneless, skinless chicken breasts – Lean protein that absorbs the garlic-parmesan seasoning.
- Olive oil – Helps sear the chicken to a golden brown.
- Fresh garlic – Adds bold, aromatic depth to the dish.
- Butter – Enriches the sauce and balances the garlic.
- Heavy cream – The base for the luscious cheese sauce.
- Parmesan cheese – Brings salty, nutty flavor and creamy texture.
- Mozzarella cheese – Melts beautifully for extra cheesiness.
- Fresh parsley – Adds color and a fresh herbal finish.
- Salt & black pepper – Essential for seasoning every component.
How To Make the Cheesy Rotini with Garlic Parmesan Chicken
Step 1: Season and Sear the Chicken
Cut the chicken breasts into bite-sized cubes. Season with salt, pepper, and minced garlic. Heat olive oil in a large skillet over medium-high heat, then sear chicken pieces until golden brown and cooked through. Set aside.
Step 2: Cook the Pasta
Boil rotini pasta in salted water according to package directions until al dente. Drain and set aside.
Step 3: Prepare the Garlic Parmesan Sauce
In the same skillet, melt butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant. Stir in heavy cream, letting it warm gently. Add Parmesan cheese and whisk until smooth and creamy.
Step 4: Combine Pasta and Sauce
Add the cooked rotini to the sauce, stirring well to coat every piece of pasta. Mix in mozzarella cheese until melted and gooey.
Step 5: Finish with Chicken and Herbs
Return the seared chicken to the skillet, folding it into the cheesy pasta. Sprinkle with chopped parsley for a burst of freshness before serving.
Serving and Storing Cheesy Rotini with Garlic Parmesan Chicken
This recipe comfortably feeds 4 to 5 people, making it ideal for family dinners or small gatherings. Serve it hot, straight from the skillet, so the cheese is perfectly melted and the chicken stays juicy.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or milk to bring back the sauce’s creaminess. Freezing is not recommended, as dairy-based sauces can separate.
What to Serve With Cheesy Rotini with Garlic Parmesan Chicken?
Garlic Bread
Crunchy on the outside, buttery on the inside, and perfect for scooping up extra sauce.
Caesar Salad
The crisp lettuce and tangy dressing add a refreshing contrast to the creamy pasta.
Steamed Broccoli
A healthy side that pairs well with the rich flavors of the dish.
Roasted Asparagus
Earthy and slightly sweet, it complements the savory chicken and cheese.
Caprese Salad
Fresh mozzarella, tomatoes, and basil offer a bright, fresh bite.
Sautéed Spinach
Light and garlicky, it’s a quick side that adds extra greens to the meal.
Bruschetta
Toasted bread topped with tomatoes, olive oil, and basil for a flavorful appetizer.
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs add extra juiciness and a richer flavor, though they may require slightly longer cooking time.
2. Can I make this ahead of time?
Yes, you can cook the chicken and pasta ahead, then combine with the sauce just before serving to keep the texture fresh.
3. What can I use instead of heavy cream?
Half-and-half or whole milk can be used, but the sauce will be slightly less rich.
4. Can I make it spicier?
Add a pinch of red pepper flakes to the sauce or season the chicken with cayenne pepper.
5. Is this dish gluten-free?
Use gluten-free rotini pasta and check that your cheeses and seasonings are gluten-free.
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And let me know in the comments how yours turned out. Did you swap in a different pasta shape? Did you add a dash of spice?
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Cheesy Rotini with Garlic Parmesan Chicken Easy Pasta Dinner
Equipment
- Large Skillet
- Pasta Pot
- Colander
- Tongs or wooden spoon
- chef’s knife
Ingredients
Ingredients
- 12 oz rotini pasta
- 1 lb boneless skinless chicken breasts, cut into bite-size pieces
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 1.5 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 0.25 cup chopped fresh parsley (plus more for garnish)
- 1 tsp fine salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
Instructions
- Season and Sear: Pat the chicken dry and season with 0.5 tsp salt and 0.25 tsp pepper (from totals). Heat olive oil in a large skillet over medium-high. Sear chicken 5–7 minutes, stirring once or twice, until cooked through and lightly browned. Transfer to a plate.
- Boil the Pasta: Cook rotini in a large pot of well-salted boiling water until al dente; reserve 0.5 cup pasta water, then drain.
- Make the Garlic-Parmesan Sauce: Return the skillet to medium heat. Melt butter; add minced garlic and cook 30–60 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer. Whisk in Parmesan until smooth.
- Cheese It Up: Add drained rotini to the skillet; toss to coat. Sprinkle in mozzarella and stir until melty and glossy, loosening with a splash of reserved pasta water if needed. Season with remaining salt, pepper, and red pepper flakes.
- Finish and Serve: Fold the chicken (and any juices) back into the pasta. Stir in parsley, taste, and adjust seasoning. Garnish and serve hot.
Notes
– Swap rotini for cavatappi or penne and use chicken thighs if you prefer a richer, juicier bite.