Cheesy Rotini with Garlic Parmesan Chicken
A savory and creamy one-pan dinner perfect for busy weeknights that combines tender chicken, garlic, and nutty Parmesan cheese with rotini pasta.
Ingredients
Main Ingredients
- 12 oz Rotini pasta Use semolina durum wheat for best texture.
- 2 pieces Chicken breasts (boneless, skinless, 6-8 oz each) Substitute thighs for a richer flavor, but adjust cooking time.
- 2 cloves Garlic (minced) Fresh garlic provides the best flavor.
- 1 cup Parmesan cheese (grated) Freshly grated is best for melting.
- 2 tbsp Butter Use unsalted butter.
- 1 tbsp Olive oil For sautéing chicken.
- 1 tsp Salt Adjust to taste.
- 1 tsp Pepper Adjust to taste.
- 1 tsp Italian seasoning Adds flavor to chicken.
- 2 tbsp Parsley (optional for garnish) Adds color and freshness.
Instructions
Cooking the Pasta
- Bring a large pot of well-salted water to a rolling boil and cook rotini according to package directions until al dente. Drain thoroughly and toss with a splash of olive oil to prevent sticking.
Searing the Chicken
- In a large skillet, heat olive oil and butter over medium heat until the butter foams and oil shimmers.
- Season chicken breasts with salt, pepper, and Italian seasoning. Add chicken to the skillet and cook until golden brown and cooked through, about 5–7 minutes per side.
- Remove from skillet and let rest briefly before slicing.
Cooking Garlic and Combining Ingredients
- In the same skillet, lower the heat slightly and add minced garlic, sautéing for 1 minute until fragrant.
- Add the cooked rotini to the skillet and toss with the garlic to coat.
- Stir in grated Parmesan cheese until melted and well combined.
Serving
- Add the sliced chicken on top, garnish with parsley if desired, and serve warm.
Notes
For best flavor, use freshly grated Parmesan. Adjust spices to personal preference, and feel free to add vegetables for extra nutrition.