Description
A delightful dish that combines tender chicken and pasta in a rich, creamy Parmesan sauce, perfect for a quick weeknight dinner.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized cubes
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
- 12 oz rotini pasta
Instructions
- Bring a large pot of salted water to a boil and cook the rotini according to the package directions until al dente. Drain and set aside, saving some pasta water.
- Season cubed chicken with salt, pepper, Italian seasoning, and garlic powder. In a skillet over medium heat, melt butter and cook chicken until golden brown and no longer pink. Remove and set aside.
- In the same skillet, sauté minced garlic for about 30 seconds. Pour in heavy cream and chicken broth, stirring constantly and letting it simmer for 3-4 minutes to thicken.
- Add Parmesan and mozzarella cheeses, stirring until melted into a creamy sauce.
- Return cooked chicken to the skillet and add rotini, mixing to coat in the sauce. Use reserved pasta water if the sauce is too thick.
- Plate and garnish with chopped parsley before serving.
Notes
To maintain tenderness, avoid overcooking the chicken. Use freshly grated cheese for better melting quality. Add vegetables like spinach or broccoli for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian