It is 6pm. You are tired. Dinner needs to happen fast.
This creamy garlic parmesan chicken pasta is exactly what you need. It is warm, comforting, and ready in 35 minutes. Your whole family will love every cheesy bite.
Why You’ll Love This Recipe
This dish is a total winner for busy fall evenings. It uses simple pantry staples you likely have right now. The chicken stays tender and golden in the rich sauce.
Kids love the fun rotini shape. You will love that it is budget-friendly and filling. It feels like a restaurant meal without the high price tag.
How It Comes Together
Making this meal is very straightforward. You boil the pasta while the chicken sears. The sauce builds right in the same skillet. This saves you time on cleanup later.
Do not worry if you are a beginner. The steps are easy to follow. You will feel like a pro in the kitchen. Dinner will be served before you know it.
Ingredients You’ll Need
Fresh parmesan makes a big difference here. Grab a block and grate it yourself if you can.
- 16 ounces rotini pasta
- 1.5 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1.5 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 cup fresh parsley, chopped
Step-by-Step Instructions
- Bring a large pot of salted water to a boil and cook rotini according to package instructions until al dente.
- Season chicken cubes with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes until golden brown and cooked through (internal temperature of 165°F). Remove chicken from skillet and set aside.
- In the same skillet, reduce heat to medium and melt butter. Add minced garlic and cook for 1 minute until fragrant.
- Whisk in flour and cook for 1-2 minutes to create a light roux.
- Slowly whisk in chicken broth and heavy cream, stirring constantly to avoid lumps. Simmer for 3-5 minutes until sauce thickens.
- Stir in Parmesan cheese and Italian seasoning until the cheese is melted and the sauce is smooth.
- Add the cooked rotini and chicken bites back into the skillet. Toss thoroughly to coat everything in the sauce.
- Garnish with fresh parsley and additional Parmesan if desired.
Best Ways to Enjoy It
Serve this pasta warm in large, shallow bowls. It pairs perfectly with toasted garlic bread. A crisp green salad adds a nice fresh crunch. This is the ultimate comfort food for a chilly night.
Storage & Reheating
Store any leftovers in an airtight container. They will stay fresh for up to three days. When reheating, add a splash of milk. This helps the sauce stay creamy and smooth. Warm it gently on the stove for best results.
Tips for Best Results
- Do not overcook the pasta in the water.
- Use freshly grated parmesan for the smoothest sauce.
- Whisk the cream in slowly to avoid lumps.
- Cut chicken into even pieces for uniform cooking.
- For a fall twist, add roasted butternut squash.
- Deglaze the pan well to get all the flavor.
- Always salt your pasta water generously.
Easy Flavor Ideas
- Swap rotini for penne or bowtie pasta.
- Add a pinch of red pepper flakes for heat.
- Stir in fresh spinach at the very end.
- Use gluten-free pasta to make it allergy-friendly.
Common Questions
Can I use chicken thighs?
Yes, chicken thighs work beautifully. They are very juicy and flavorful. Just ensure they reach 165°F inside.
Is this recipe freezer-friendly?
Cream sauces can sometimes separate when frozen. It is best enjoyed fresh or from the fridge. If you freeze it, stir well while reheating.
I hope this cozy meal brings your family together tonight. There is nothing better than a warm bowl of pasta. Happy cooking!
— Lidia
Garlic Parmesan Chicken Bites with Creamy Rotini
Ingredients
- 16 ounces rotini pasta
- 1.5 pounds boneless , skinless chicken breast, cut into 1-inch cubes
- 1/2 teaspoon sal t
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic , minced
- 1/4 cup all -purpose flour
- 1 cup chicken broth
- 1.5 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 cup fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook rotini according to package instructions until al dente.
- Season chicken cubes with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes until golden brown and cooked through (internal temperature of 165°F). Remove chicken from skillet and set aside.
- In the same skillet, reduce heat to medium and melt butter. Add minced garlic and cook for 1 minute until fragrant.
- Whisk in flour and cook for 1-2 minutes to create a light roux.
- Slowly whisk in chicken broth and heavy cream, stirring constantly to avoid lumps. Simmer for 3-5 minutes until sauce thickens.
- Stir in Parmesan cheese and Italian seasoning until the cheese is melted and the sauce is smooth.
- Add the cooked rotini and chicken bites back into the skillet. Toss thoroughly to coat everything in the sauce.
- Garnish with fresh parsley and additional Parmesan if desired.
