Description
A comforting dish featuring tender chicken and spiraled rotini in a rich, creamy garlic Parmesan sauce.
Ingredients
Scale
- 2 tablespoons butter
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- 8 ounces rotini pasta
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
Instructions
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Season both sides of the chicken breasts with garlic powder, onion powder, and Italian seasoning.
- Add the seasoned chicken breasts to the skillet and cook for 6–7 minutes per side, or until fully cooked through.
- Once cooked, remove the chicken from the skillet and set it aside.
- In the same skillet, add olive oil and sauté the minced garlic for 1–2 minutes until fragrant.
- Pour in heavy cream and chicken broth, stirring to combine, and bring to a simmer.
- Stir in grated Parmesan cheese until melted and the sauce is smooth.
- Season the sauce with salt and pepper, then remove from heat.
- Cook rotini pasta in a large pot of salted boiling water according to package instructions until al dente.
- Drain the pasta and add it to the skillet with the sauce.
- Slice the cooked chicken and add it to the skillet, tossing to coat.
- Garnish with fresh parsley and serve immediately.
Notes
For a lighter sauce, consider swapping heavy cream with half-and-half, or adding more vegetables.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 887
- Sugar: 3g
- Sodium: 850mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1.7g
- Protein: 71g
- Cholesterol: 250mg