Ingredients

Scale

For the Chicken:

1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes (optional, for a spicy kick)

For the Pasta and Parmesan Sauce:

12 ounces rotini pasta
4 tablespoons unsalted butter
4 cloves garlic, minced finely
2 tablespoons all-purpose flour
2 cups heavy cream
1 cup chicken broth
1½ cups freshly grated Parmesan cheese
Salt and pepper, to taste
2 tablespoons freshly chopped parsley (optional, for garnish)

Instructions

Step 1: Prepare and Cook Pasta

Begin by boiling a large pot of salted water. Cook the rotini pasta according to package instructions until al dente, typically about 8-10 minutes. Drain the pasta, reserving about ½ cup of pasta water to adjust consistency later, if needed. Set aside.

Step 2: Season and Cook the Chicken

In a large skillet or pan, heat olive oil over medium-high heat. Toss the chicken pieces with salt, pepper, garlic powder, Italian seasoning, and red pepper flakes. Add the seasoned chicken pieces to the hot skillet and cook until browned on all sides and thoroughly cooked through (approximately 6-8 minutes). Remove chicken from the skillet and set aside, covered loosely to keep warm.

Step 3: Prepare the Garlic Butter Sauce Base

Reduce heat to medium-low. In the same skillet, melt butter, allowing it to lightly bubble without browning. Add the minced garlic, stirring frequently, until aromatic—about 1-2 minutes. Sprinkle in the flour and whisk vigorously to create a smooth roux. Cook for another minute, stirring continuously, to eliminate any raw flour taste.

Step 4: Create the Creamy Parmesan Sauce

Slowly pour heavy cream and chicken broth into the skillet with the roux, whisking continuously to ensure no lumps form. Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing it to thicken. Reduce heat slightly, then gradually stir in grated Parmesan cheese until fully melted and creamy. Season the sauce with salt and freshly ground pepper, tasting and adjusting to your preference.

Step 5: Combine All Ingredients

Add the cooked chicken and rotini pasta back to the skillet, stirring gently to evenly coat everything with the creamy garlic butter Parmesan sauce. If the sauce is too thick, use the reserved pasta water, a tablespoon at a time, to thin it to your desired consistency. Simmer gently for another minute to blend all flavors. Garnish with freshly chopped parsley, if desired.

Notes

It’s important to cook the garlic gently to prevent burning, which can create bitterness. Ensure chicken pieces are evenly sized for uniform cooking. Always use freshly grated Parmesan cheese for the best results; pre-shredded cheeses can contain additives that prevent smooth melting.

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Calories: 720 kcal
Sodium: 780 mg
Protein: 38 grams