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A skillet filled with creamy rotini pasta and golden brown chicken bites garnished with parsley

Garlic Parmesan Chicken Bites with Creamy Rotini

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 680 kcal

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.