Description
A comforting and creamy pasta dish perfect for weeknight dinners, combining rotini, tender chicken, and a rich Parmesan sauce.
Ingredients
- 2 cups rotini pasta
- 1 pound boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Assorted veggies (optional; good choices: diced bell peppers, broccoli florets, or spinach)
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Bring a large pot of salted water to a boil. Cook the rotini according to package instructions until al dente. Drain and set aside.
- Heat a drizzle of olive oil in a large skillet over medium heat. Add chopped veggies and cook until just softened, 3–5 minutes. Remove veggies if you want more room for the chicken.
- Season the chicken breasts with salt and pepper. Add them to the pan and cook until browned and cooked through, about 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove and let rest a few minutes, then slice or dice.
- Lower the heat and pour in the heavy cream, stirring to loosen any browned bits from the pan. Add the grated Parmesan and stir until it melts and the sauce thickens slightly. Taste and adjust seasoning.
- Return the sliced chicken and cooked rotini to the pan. Toss gently until every piece of pasta is coated in the creamy sauce. If the sauce is too thick, add a splash of pasta cooking water to loosen it.
- Serve warm, topped with extra Parmesan and chopped herbs if you like.
Notes
For a lighter sauce, use half-and-half plus a tablespoon of butter instead of heavy cream. Grated Pecorino Romano can be substituted for Parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian