Description
A rich and comforting one-pot meal featuring juicy chicken, garlicky butter, and tender rotini pasta enveloped in a creamy Parmesan sauce. Perfect for a busy weeknight dinner with minimal cleanup.
Ingredients
- 2 tablespoons unsalted butter
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 4 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 12 ounces rotini pasta
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Melt the butter in a large pot or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper, then add to the pot. Cook until browned on all sides, about 5-6 minutes.
- Add the minced garlic and Italian seasoning. Cook for 1 minute until fragrant.
- Pour in the chicken broth, heavy cream, and rotini. Stir to combine and bring to a boil.
- Reduce heat to a simmer, cover, and cook for 12-15 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.
- Remove from heat and stir in the Parmesan cheese until melted and the sauce is creamy. If the sauce is too thick, add a splash of hot broth or water to reach desired consistency.
- Garnish with fresh parsley and serve hot.
Notes
You can customize the seasonings to taste. For extra heat, add a pinch of red pepper flakes. Use freshly grated Parmesan for the smoothest sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: Italian-American