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One-Pan Garlic Parmesan Chicken Rotini

Tender seared chicken and spiral rotini tossed in a silky garlic Parmesan cream sauce, made in one pan and ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken breast cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • salt and black pepper to taste
  • 12 oz rotini pasta protein-based rotini works well
  • 3 tablespoon butter
  • 4 cloves garlic minced
  • 1.5 cup heavy cream
  • 1 cup Parmesan cheese freshly grated from block
  • 0.5 cup pasta water reserved before draining
  • fresh parsley chopped, for garnish
  • red pepper flakes optional, for garnish

Equipment

  • large pot
  • large skillet
  • wooden spoon
  • Box grater
  • tongs

Method
 

  1. Bring a large pot of salted water to a boil. Cook rotini until al dente. Reserve 1/2 cup of pasta water before draining. Set pasta aside.
  2. Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with garlic powder, Italian seasoning, salt, and pepper. Sear without moving for 2 to 3 minutes, then cook through for a total of 6 to 8 minutes until golden and cooked through. Remove and set aside.
  3. Reduce heat to medium. Add butter to the same skillet and scrape up any browned bits. Add minced garlic and cook for 1 minute until fragrant, stirring frequently.
  4. Pour in heavy cream and bring to a gentle simmer. Cook for 2 to 3 minutes, stirring occasionally, until the cream begins to thicken slightly.
  5. Reduce heat to low. Add freshly grated Parmesan gradually, stirring constantly between additions until the sauce is smooth and velvety.
  6. Add the drained rotini and seared chicken back into the skillet. Toss to coat thoroughly. Add reserved pasta water one tablespoon at a time if the sauce needs loosening.
  7. Garnish with fresh chopped parsley and red pepper flakes if desired. Serve immediately.

Notes

Storage: Store in an airtight container for up to 3 days. Reheat on stovetop over medium-low with a splash of milk or water to restore the creamy sauce. Substitutions: Chicken thighs can replace chicken breasts. Use half-and-half for a lighter sauce. Add a large handful of baby spinach at the end of cooking to wilt into the sauce. Protein-based rotini boosts protein content further. Pro tip: Always grate Parmesan from a block. Pre-shredded cheese contains anti-caking agents that prevent smooth melting and result in a grainy sauce.