Cheesy Rotini with Garlic Parmesan Chicken Easy Pasta Dinner
Craving a weeknight win that tastes like a cozy restaurant favorite? This creamy, ultra‑cheesy rotini wraps every spiral in a rich garlic‑Parmesan sauce and tops it with juicy, golden‑seared chicken. It’s the kind of easy dinner that feels special without fuss—perfect for quick weeknights, family dinner ideas, or when you just need comforting food ideas fast. Serve it up as an easy recipe that doubles as quick lunch leftovers, checks the “kid‑approved” box, and fits right into your go‑to list of quick breakfast-for-dinner swaps, easy dinner, healthy-ish snack cravings, and practical breakfast ideas or dinner ideas when time is tight.
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
- For extra depth, brown the butter 1–2 minutes before adding garlic; it adds a toasty, nutty note that loves Parmesan.
- Swap rotini for cavatappi or penne and use chicken thighs if you prefer a richer, juicier bite.
- Swap rotini for cavatappi or penne and use chicken thighs if you prefer a richer, juicier bite.
Nutrition
Calories: 720kcalCarbohydrates: 55gProtein: 45gFat: 35gSaturated Fat: 18gCholesterol: 160mgSodium: 780mgFiber: 2gSugar: 3gVitamin A: 900IUVitamin C: 6mgCalcium: 550mgIron: 3mg
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